MEET THE TEAM
Marilyn Chinn LeTourneau - In 1982, Marilyn jumped at the opportunity to open a restaurant with her father, Bob. Over three decades later, Bob Chinn's Crab House is a Chicagoland institution, with Marilyn still at the helm. From hand writing the very first menus to planning employee giveaways and celebrations, Marilyn has been instrumental in the success of this company and its teammates.
Carly LeTourneau - Arriving less than a year after Bob Chinn's opened its doors, Carly was truly born into the family business. Throughout her life, she has worked in virtually every station of the restaurant - from dishwashing to serving. Carly's commitment to carrying on her family's legacy can be seen in her passion for all things Crab House.
Maile LeTourneau - With the addition of the back and side porch area of the restaurant, so too came an addition to the Chinn/LeTourneau family. Maile was born as the success of the Crab House was really taking off. Loving the restaurant life, Maile always believed she would one day take over the family business. She is currently a part of the floor management team and enjoys the fast-paced environment of the dining room.
Brian Moffitt - As the Executive General Manager, Brian is responsible for the day-to-day operations, the financial welfare and the all-around state of the restaurant. He is the newest member of our team, joining us in May of 2017. Brian has an extensive background in restaurant management including many years in both corporate and family-run businesses.
Dan Erdman - From serving tables back in the 90's, Dan has been part of our family for almost 25 years! As Assistant General Manager and Server Department Manager, Dan was the driving force behind major implementations such as the customer Loyalty Program and Hot Schedules.
Steve Jirak - Not only has Steve been a long-time member of our management team, but he has been running our incredibly successful annual charity golf outing for the past 13 years. Steve is also the department manager for the bussing team.
Lynn Tasch - Lynn joined our family from Bennigan's Restaurants in 1998. Since then, she has taken on the role of bar manager - evolving our beer, spirits and wine selection to rival that of any upscale establishment. Lynn introduced beer and wine pairing dinners into our calendar of special events which were met with wild success and are something we now do regularly.
Maribeth Hahn - Maribeth has been a part of the Chinn's Family for the better part of 3 decades now. A true testament to customer service, she has an incredible rapport with many of our regulars and new guests alike. Maribeth takes great pride in her work, part of which is assisting guests in planning events- from business luncheons to wedding rehearsal dinners, she does it all!
David Marder - David got his start in the family business at a very young age. From tagging along to work with his mother, the late Barbara Chinn, to cooking along side of his grandmother, the late Jean Chinn, to now having been the Purchasing Manager at the Crab House for the last twenty years, Dave has had his hands in every aspect of the restaurant.
Danni Skaricki - Prior to becoming the office administrator/jack of all trades, Danni had been a server at the Crab House not once but twice- first in 2001 and then again in 2015. Danni is now apart of our supervisory management team, utilizing her 20+ years of experience in the industry to pass on the Bob Chinn's standard as well as excellent customer service to our teammates and guests alike.
David Acevedo - Growing up in Wheeling, David spent many a family gathering at Bob Chinn's. He enjoyed the fast-paced atmosphere so much that he eventually joined our team as a server back in 2005. David and Bob bonded over their affinity for the Hawaiian culture and lifestyle. After spreading his wings in service industry; managing at Panera Bread's central catering facility and opening his very own successful business (Hokulea Academy of Polynesian Arts), David has returned to the Crab House as part of our supervisory management team, bringing that spirit of aloha with him!
Izzy Sanchez - As the newest member of our management team, Izzy hails from 25 years of kitchen experience at Maggiano's Little Italy, most recently as an Executive Chef Partner.
Paul Edelstein - Originally hired as an expediter back in July of 1986, Paul was promoted to kitchen manager in 1990 and is now the department head for all food runners and the retail team. When he isn't immersed in the high energy of our kitchen, Paul is an accomplished musician.
Luis Miranda - Luis started his career at Bob Chinn's in 1994 as a food runner. With talent, motivation and hard work, he moved up the kitchen ranks over the subsequent years, ultimately becoming a Kitchen Manager in 2005.
Ricardo Hernandez - Before joining the management team, Ricardo worked just about every station in the kitchen. Ricardo enjoys cooking on the line as well as continually evolving in his role as a manager.
Robin Widginski - As the Lead Accountant, Robin is the most recent addition to our Crab House Family. She comes to us with many years of experience in the hospitality industry accounting, notably Rosebud Restaurants and Corner Bakery.
Hilda Mirzabegian - For much of her working career, Hilda had been employed by corporate companies, so coming to the Crab House was a pleasant change of pace - so much so that she's stayed for almost 30 years! Hilda is in charge of payroll for all 250 employees, which is no small feat. She really enjoys working with people.
Nanette Claudel - In the Spring of 1993, Nanette came to Bob Chinn's from another Chicago staple: Ditka's. As Accounts Receivable, Nanette gets to work with numbers on a daily basis, as she puts it, her "dream job." After many years as a part of the Crab House team, Nanette looks forward to one day retiring to her native Philippines.
George Masurat - After starting out as an evening auditor, George joined the office team as Accounts Payable.
Linda Kowalczyk - Linda pulls double duty as both an auditor and office administration, assisting with much of the work done with the restaurant inventory system, Compeat.