New Executive Chef Robert Packer Brings Experience and Excellence to Karma's Kitchen

How can you improve on a beautiful, stylish pan-Asian restaurant with top-notch food and service? Add an energetic and charismatic chef ready to make itthehot spot in the northern and northwest Chicago suburbs. That is exactly what Karma in Mundelein is getting in its new executive chef Robert Packer.

A native Illinoisan from Harwood Heights, Packer brings more than 18 years experience to Karma. "Cooking is all I ever wanted to do. In fact, I recently attended a grade school reunion and received an award for being the only person who was actually doing what he said he set out to do. My older brother and sister taught me to fend for myself because both my parents worked double jobs. I can still remember when they taught me to make grilled cheese sandwiches. I couldn't have asked for a better childhood. My parents were very supportive."

After graduating from the Culinary School of Kendall College, Packer was hired as the sous chef at the Hyatt Regency Chicago. Soon after, he was promoted to executive sous chef of the Prairie Restaurant in the Hyatt Printers Row Hotel. During this time he was awarded manager of the month and also served as the sous chef of food preparation for the U.S. Open. Chef Robert Lang was Packer's biggest culinary influence. "He was truly inspirational. He could pull off whatever he said he could while teaching you his techniques and cooking for 5,000 people, all at the same time."

After his experience with Hyatt Hotels, Packer was hired as the executive sous chef for Foodlife, Lettuce Entertain You Enterprise's multifaceted eating emporium at The Water Tower Place. In 1996, he became the executive chef of Holiday Inn O'Hare International Hotel. He then became the executive chef at the Wyndham Glenview Suites Hotel in 1998 where he stayed for eight years. Prior to joining Karma, he was the executive banquet chef for The Q-Center in St. Charles.