If you’ve dined at Kinzie Chophouse in the past two decades, there’s a good chance you’ve met Rafa – one of our longest-tenured team members and a cornerstone of the dining room. Rafa has been with Kinzie for more than 20 years, and his presence is part of what gives the restaurant its steady, familiar rhythm. Guests ask for him by name. Teammates look to him for guidance. And the culture we’re so proud of is, in many ways, shaped by the warmth and consistency he brings every single day.
In this Q+A, we get ask Rafa how he got his start here, what he’s seen over the years, the moments that have stayed with him, and why Kinzie still feels like home after all this time. 
Q: How long have you been at Kinzie, and what first brought you here?
A: I started in the summer of 2002. The restaurant I was working at before went out of business, and I was looking for a job. Kinzie was hiring, and that was that. I didn’t know it at the time, but it turned into a 20-plus-year run.
Q: What do you remember about your early days at the restaurant?
A: It felt like a true old-school steakhouse. Dark, classic, almost like a 1940s movie set. I remember meeting the manager on my first day and jumping right into a busy service. There was no easing in. You learned fast.
Q: What positions have you held over the years?
A: I started as a busser. Then I moved into a back waiter role, and once I turned 21, I became a server. Over the years, there were wine programs, food tastings, quizzes, and tests. Constant learning. About two years ago, I stepped into more of a management and service lead role to help support the team.
Q: How has Kinzie changed over the past 20+ years?
A: Honestly, it’s gotten better in every way–the menu has become more elevated, the decor has been updated, and the staff is stronger and more knowledgeable than ever. I think the quality of the product today is the best it’s ever been.
Q: What has stayed the same?
A: The relationships. Guests still come in who I’ve been serving for 20 years. That doesn’t happen everywhere. Kinzie has always felt personal.
Q: Do you have a favorite memory with guests or the team?
A. Ah, there are a lot. We’ve served everyone from AC/DC three or four times, to Dwyane Wade, Derrick Rose, Rahm Emanuel, and Mayor Johnson. One that really stands out was a private party during the day that turned into a full-on family fight. The father threw a glass of wine at the son-in-law, who happened to be the CEO of the company. You can’t make that stuff up.
Q: What do you remember about the start of COVID?
A: We had a meeting right as everything was unfolding. Andrea and Andreas laid out two options. Close and wait it out, or stay open and do our best to make it work. Those early days were scary. The looting was intense, and there were moments where we had to make fast decisions about closing mid-service. It was a lot. I also got COVID three times. The service industry really carried a heavy load during that period.
Q: What part of your job still brings you joy after all these years?
A: Every night is a new challenge. What we did yesterday doesn’t matter today. We’ll make mistakes, but by the end of the night, we leave it behind. New day. Fresh start. That mindset keeps it exciting.
Q: Where do you feel most in your element?
A: Wine tastings. That’s my comfort zone.
Q: Is there a dish or menu element that feels especially “classic Kinzie” to you?
A: Our relationship with Meats by Linz. I used to serve Fred Linz’s dad. That partnership goes way back, and it represents what Kinzie is about. Long-term relationships built on trust and quality.
Q: What makes Kinzie feel different from other restaurants you’ve worked in or visited?
A: The loyalty. I have guests who’ve been coming here for decades and still ask for me by name. That kind of connection is rare.
Q: If someone is walking into Kinzie for the first time, what should they know?
A: It’s a family-owned, woman-owned restaurant. That matters. It always has.
Q: What keeps you excited about what’s ahead as the restaurant evolves?
A: Even after all this time, there’s still so much to learn. As Kinzie evolves, there’s a big opportunity for education, for staff and for guests. The product is stronger than ever, and now the brand is catching up to that. I’m excited to be part of that process.
Q: Anything else you’re especially proud of?
A: The wine program. We’ve held onto the Wine Spectator Award for years, and that doesn’t happen by accident. The quality of the list is incredible, and we get to meet winemakers directly. Learning from the source is special. Right now, Andreas is even on the hunt for a 1991 vintage to mark the year Kinzie opened. That kind of detail says a lot about how much history matters here.
