Amber Lancaster, Executive Chef
A Tucson native, Lancaster initially pursued a political science degree to prepare for law school. After her aunt helped her realize her dream of cooking, she nixed the courthouse for the kitchen and attended Le Cordon Bleu Paris where she earned her Le Grande Diplôme. Lancaster continued to hone her craft abroad where she worked as a private chef in Paris and held positions at the Michelin-rated French dining destination, Restaurant Guy Savoy, and the historic luxury hotel, Hôtel de Crillon. During this time, Lancaster read chef Grant Achatz’s cookbook, Alinea, and set her sights on Chicago. She relocated to the Windy City in 2011 and trained in molecular gastronomy under the acclaimed chef at his Michelin-rated restaurant, Alinea.
Following her departure from Alinea, Lancaster worked as a private executive chef, returned to school to pursue her BA in French & Communications, and then became the executive resident chef at Sur La Table in 2016. Yearning to be back in a kitchen surrounded by others passionate about food and seeing both herself and others learn and grow, Lancaster accepted the role as executive chef of Sable Kitchen & Bar in October 2017.
Lancaster brings more than 10 years of worldly hospitality training and experience to the restaurant’s menu of Contemporary American cuisine. When the chef coat is off, Lancaster can be found indulging her inner foodie at different restaurants throughout the city, taking her dogs to the dog beach, reading and rolling out her yoga mat.
Mike Jones, Head Bartender
A Midwest native, Jones brings more than 20 years of industry experience to the cocktail program at Sable Kitchen & Bar. Jones worked as a server and lead bartender in locally-acclaimed bars and fine dining restaurants in Cleveland, and later Fort Lauderdale, before joining the Sable team in 2011. Jones honed his craft under the guidance of acclaimed, former head bartender, Mike Ryan. With Jones at Sable’s helm, the acclaimed bar program continues to feature unique and modern cocktails that are built upon the foundation of classic recipes.
Jones’ signature cocktail, Misunderstood, is a modern adaptation of the classic Moscow Mule, made with Del Maguey Mezcal Vida, Corralejo Reposado Tequila, Ginger Syrup, Honey Syrup, Fresh Lime Juice, muddled Cucumbers and Miller Highlife. The cocktail riff received so much national buzz for its creative yet approachable flavor profile that it has been mimicked by bartenders in London and will be added to a cocktail menu in Hong Kong.
Jones has helped Sable earn a plethora of national and international accolades, including: “10 Best Restaurant Bars in Chicago” by USA Today, “Best Hotel Bars” by Food & Wine and “Best Bars in America” by Esquire. His cocktail recipes have been featured in Men’s Journal, Travel & Leisure, Imbibe and Wine Enthusiast.