The Culinary ADVISOR Team
Visionary Chefs & Somelliers
John Paul Demirdjian
CHEF / OWNER / Captain
John Paul Demirdjian Sr. is the owner and chef visionary behind The Captain’s Room, a one-of-a-kind venue born from the shared vision of John Paul and his wife Kristen to create something truly bespoke and remarkable. What began as a speculative real estate project intended to serve as their office space transformed into a unique dual-purpose concept—a family office by day and an exquisite private dining and events space by night filling a gap at the very top of the hospitality market in Chicagoland that has languished since the 1960's and 70's. Fueled by Kristen’s design acumen and John Paul’s culinary passion, the couple has crafted a venue that blends elegance and hospitality to deliver unforgettable experiences. A successful real estate developer, equities investor and veteran of Chicago’s technology and startup scene, John Paul has been an integral part of founding, funding, and building numerous companies since 2001. Known for his entrepreneurial spirit and hands-on approach, he has played key roles in some of Chicago’s most successful startups, contributing to public offerings and notable exits. A renaissance soul, John Paul thrives on pursuing diverse passions—whether cooking, investing, or connecting with people—always seeking to build, improve, and innovate in every project he undertakes. John’s love for cooking was sparked at a young age, spending hours watching Channel 11 WTTW cooking shows with his grandmother. He drew inspiration from culinary icons like Julia Child, Cajun Chef Justin Wilson, and The Frugal Gourmet, igniting a lifelong passion for food. Over the years, he has traveled extensively, cooking and dining with world-class chefs and influencers, including Nancy Silverton of Mozza in Los Angeles and Emilio Gravas, the pioneering force behind Chicago’s Spanish tapas scene. His culinary style reflects an eclectic mix, blending Armenian and rustic Russian flavors with Mediterranean, Spanish, Italian, Portuguese and French influences. John Paul’s culinary journey is deeply intertwined with his personal history and family traditions. He and his brother Gregory, who co-lead the kitchen at The Captain’s Room, have been cooking, eating, and creating music together for more than 35 years. Their partnership is a testament to shared passion and a commitment to authentic, high-quality, but not pretentious cuisine. John Paul’s cooking is also inspired by his Father and Mother, Karnig and Valentina, who have been lifelong fixtures in his culinary repertoire, instilling in him a love for robust, flavor-forward dishes that feed the soul and create memories. Their love is an ingredient in every dish served. With a builder’s mindset, John Paul approaches every project and event with meticulous attention to detail, transforming challenges into opportunities. His commitment to excellence is evident in every inch of The Captain’s Room. Together with Kristen, the love of his life, and his wonderful identical twin sons Van and John Paul Jr., they are his partners in all aspects of the business. Together, they strive to create a one-of-a-kind space that captures the essence of their shared love for food, wine, and gathering friends and family. Their vision is to bring the elegance and sophistication of Napa Valley to Chicagoland, offering expert lead curated experiences that celebrate fine cuisine, exquisite wines, family and unforgettable moments.
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KRISTEN Demirdjian
OWNER
Kristen Demirdjian is a seasoned corporate executive and the visionary co-owner / co-founder of The Captain’s Room, alongside her husband and chef, John Paul Demirdjian. With over 25 years of experience at the largest U.S.-based staffing company, Kristen has held numerous executive leadership roles, making her an expert in staffing and corporate strategy. Her leadership and innovative approach have not only defined her professional career but also extended to her entrepreneurial ventures. In a labor of love, Kristen led the 18-month transformation of an underutilized yoga studio within a historic art deco building, turning it into The Captain’s Room, a sophisticated event space that blends artful elegance with modern amenities. Her keen eye for design and dedication to detail created a venue that is as inviting as it is unique, perfectly reflecting her refined taste. The result is a bespoke space that reimagines what a private event venue can be in Chicagoland, setting a new standard for style and functionality. Kristen’s passion for fine wines and travel, combined with her husband’s love for cooking and entertaining, turned their new “office” into a vibrant gathering place that seamlessly merges hospitality with a personal touch. A graduate of the University of Iowa with a degree in Economics, Kristen balances her professional commitments with her role as a devoted mother to identical twin boys, JP and Van. Outside of her business endeavors, Kristen enjoys spending time with her family at the beach, gardening, and savoring a glass of Sauvignon Blanc on the deck. Whether she’s designing the perfect space, curating an event, or cheering on her sons at their band and sports events, Kristen’s passion for creating memorable experiences shines through in everything she does. Her vision and dedication continue to drive The Captain’s Room as an unparalleled destination for bespoke gatherings in the Chicagoland area.
ERIN FLANAGAN
SOMMELIER / Director of wine & Spirits
Erin is a distinguished sommelier and strategic marketer with nearly two decades of experience in Napa Valley’s wine industry and a passion for delivering world-class wine experiences. Originally from Chicagoland, Erin spent 18 years in Napa, refining her expertise and establishing herself as a sought-after wine professional. She studied Agriculture at the University of Illinois and received an AA in Viticulture and Winery Technology from Napa Valley College, where she gained thousands of hours of invaluable hands-on experience in winemaking and wine marketing. Achieving sommelier certification is no small feat and requires rigorous training, an exceptional palate, and deep knowledge of viticulture, pairing principles, and global wine regions. Erin’s commitment to the craft has made her an expert in her field and an advocate for educating others about wine’s rich traditions. As Director of Wine and Spirits at *The Captain’s Room*, she brings this expertise to elevate the venue’s offerings, curating exquisite wine selections that perfectly complement the culinary experiences. Beyond her sommelier credentials, Erin is an accomplished entrepreneur and digital marketing specialist. She founded *StellarResponse* in 2002, one of the first email marketing firms, where she pioneered best practices in a rapidly evolving digital landscape. She currently consults through the *TS Network*, a consortium of top-tier digital marketers, where she focuses on privacy-compliant strategies for client acquisition and retention. Erin’s diverse career also includes senior roles at esteemed Napa Valley estates, such as Caldwell Vineyard and Gandona Estate, where she managed sales, marketing, and hospitality, developing unique wine programs and unforgettable guest experiences. Her ability to blend a deep understanding of wine with a mastery of marketing has made her a dynamic leader in both industries. In addition to her professional accomplishments, Erin is a certified sea captain, adding an adventurous edge to her profile. Together with longtime friends John Paul and Kristen Demirdjian, with whom she has shared 25 years of curated wine experiences, Erin is now on a mission to bring the elegance of Napa Valley’s wine culture to Chicagoland’s discerning clientele. Her ability to seamlessly combine French wines with exquisite cuisine speaks to her dedication to creating memorable and elevated dining moments for every guest. Whether she’s pairing fine wines or strategizing complex digital campaigns, Erin’s unique blend of skills and passion for excellence set her apart. At *The Captain’s Room*, she channels her expertise to deliver the same world-class wine experiences she once curated in Napa, making her an invaluable asset to the venue and its clientele.
Adam Tanner
Corporate Executive Chef
Chef Adam Tanner is a seasoned culinary professional with over two decades of experience in the food industry. His passion for cooking began early, inspired by watching his great-grandmother, affectionately known as "GG," prepare meals for their large family. This experience sparked a lifelong love for food and a commitment to creating memorable dining experiences. He formalized his training at Le Cordon Bleu, earning an associate degree in Culinary Arts and Chef Training in 2007. Since then, Chef Adam has built a diverse career, gaining experience at top establishments like Walt Disney World and Red Star Tavern. He rose to Executive Chef at CityGate Hospitality, where he led culinary operations for 14 years, developing new products and overseeing multiple units. Currently, he serves as the Corporate Executive Chef at Alter Brewing Company, where he pairs his creative dishes with their craft beers, enhancing the overall dining experience. Chef Adam’s culinary style is influenced by every chef he’s worked with, but the late Anthony Bourdain holds a special place in his journey. Bourdain’s adventurous spirit inspired Adam to delve into the stories behind each dish and honor culinary traditions. In his own kitchens, Chef Adam enjoys simple, comforting foods like breaded pork chops or a perfectly cooked steak with mushrooms and onions. Known for adding hot sauce to dishes like bolognese or ramen, he believes it opens up new layers of flavor. Chef Adam’s success is rooted in continuous learning and adaptability. He mentors aspiring chefs with advice to “show up on time and keep learning.” His respect for tradition and dedication to innovation have made him a respected leader, known for thriving in high-pressure environments and pushing culinary boundaries with his own creative twist.
Nima Khazaeli
Corporate Executive Chef
Nima Khazaeli is a seasoned culinary professional with over two decades of experience in the industry. Originally from Edwardsville, Illinois, Nima's Chef career began at the age of 23 when he took on the role of Executive Chef at the legendary Stagger Inn. Building on this early success, he relocated to Washington D.C. area, where he advanced to the position of Chef and Senior Kitchen Manager at The Cheesecake Factory. His leadership and culinary expertise led to his role as Regional Executive Chef for Gordon Biersch Co. where he oversaw multiple locations and ensured the highest standards of culinary excellence. Furthering his career, Nima served as Corporate Executive Chef at Phillips Seafood, where he was responsible for innovating and maintaining the quality of their world renowned seafood offerings company-wide. He currently holds the prestigious position of Corporate Executive Chef at Mission Group, where he continues to showcase his exceptional culinary skills and leadership across their entire family of cutting edge restaurants. Throughout his career, Nima Khazaeli has consistently demonstrated his ability to lead and innovate in dynamic, high-pressure environments, establishing himself as a highly respected figure in the culinary industry.
JOEY CORNELL
OWNER / Executive Chef
Chef Joey Cornell is a classically trained French chef and the owner of the wildly successful *Dak Dak Korean Wings*. With a background in culinary arts from the prestigious Johnson & Wales University, Chef Joey has quickly made his mark in the food scene by blending his refined training with the bold, dynamic flavors of Korean cuisine. Since launching *Dak Dak* in 2021, his innovative take on Korean fried wings has gained widespread acclaim, earning features on WGN TV and numerous influencer sites. Before founding *Dak Dak*, Chef Joey honed his skills at top-tier establishments, including The Dorrance in Providence, RI, and Elmhurst Brewing Company. This experience, coupled with his time as a student cook at York Community High School, laid the foundation for his culinary career and cultivated a deep appreciation for both technique and flavor. At *Dak Dak Korean Wings*, Chef Joey has combined his classical training with a passion for creativity, delivering dishes that are both sophisticated and approachable. His menu has captivated a diverse audience, making *Dak Dak* a must-visit destination in Villa Park, Illinois. Through his unique approach and entrepreneurial spirit, Chef Joey Cornell continues to push the boundaries of fast-casual dining, establishing himself as a rising star in the culinary world.
LINDSAY KING
Director of E-COMMERCE MARKETING & WEB DESIGN
Lindsay King is the founder and owner of ADD TO CART COMMERCE, a Toronto-based creative studio that excels in brand identity, web design, and e-commerce solutions for businesses of all sizes. With a focus on building strong strategic foundations, Lindsay's approach transforms start-up visions into thriving brands. Her expertise has been pivotal in developing e-commerce platforms for notable projects such as Captain Demo's Red Hot Pepper Sauce and The Captain's Room, showcasing her ability to bring bold ideas to life online.
STEVEN VENA
DIrector of graphic & visual design
Steve Vena has been a pivotal creative force for over 20 years, helping brands develop compelling visuals that resonate with audiences. A trusted partner since the beginning of the Captain Demos Red Hot Pepper Sauce brand, Steve was instrumental in shaping our brand identity, crafting high-quality packaging for retail at Ace Hardware, developing our e-commerce visuals, and setting specifications for high-volume sales on Amazon. His keen eye and design expertise have brought our products to life across every channel. Beyond his work with Captain Demos, Steve has a longstanding collaboration with the Demirdjian family on a variety of creative projects. He’s designed numerous book covers for joint projects between Chef John Paul’s brother Gregory, and he illustrated Gregory’s latest work, Warren and Mr. Breakfast. Steve is also a trusted advisor to The Captain’s Room, working closely with John and Kristen to translate their vision into the striking exterior and interior design elements that greet every guest. His creativity flows through every window, door, and piece of marketing material, adding to the unique atmosphere and brand presence. Originally from Chicagoland and a self-proclaimed foodie, Steve recently moved to Florida with his family in pursuit of sunshine, a more relaxed lifestyle, and a place to grow their creative ventures. Steve Vena’s dedication, passion, and talent continue to make him an invaluable asset to every project he touches. With a keen eye for strategy and style, Lindsay has been instrumental in aligning our brands to maximize e-commerce impact and marketing reach. She’s a trusted advisor, constantly guiding us in selecting top-quality garments, hats, and apparel that resonate with our audience. Lindsay’s awareness of the latest trends in fashion, food, and design—across both the U.S. and Canada—keeps our brand fresh and relevant. Lindsay King’s dedication and expertise make her an invaluable part of our team, driving our brands forward with creativity and purpose.
Kate Doyle-“That One Grazey Lady”
Director of Charcuterie Services / Kitchen & Event Operations
Meet Kate Doyle – “That One Grazey Lady”...From the very first event at The Captain’s Room, Kate Doyle has been at the heart of it all—slicing, styling, and setting the tone for our signature charcuterie experiences. As Director of Charcuterie Services and Kitchen & Event Operations, Kate is the culinary artist behind the stunning boards that greet guests at our wine tastings and private dinners, layering flavor and texture with impeccable flair. A Villa Park local and proud mom of five, Kate also runs her own thriving business, crafting custom charcuterie and dessert boards for everything from intimate gatherings to full-scale weddings of 300+. With decades of hospitality and catering experience, she brings both professional precision and personal warmth to every event. Kate keeps the Captain and his entire kitchen on time, the crew on point, and the vibe always upbeat. She's a petite powerhouse with a big laugh, a bigger heart, and an uncanny ability to make everyone feel right at home. Want to graze like a pro? Learn more or book Kate’s services for your next event below.
La Blondina Pastry
EXECUTIVE PASTRY CHEF - AGnes janowska
Meet Chef Agnieszka "Agnes" Janowska – La Blondina Born and raised in eastern Poland, Agnes Janowska affectionately known as La Blondina—brought her passion for pastry to the U.S. as a teenager. After honing her craft at the prestigious French Pastry School in Chicago, she launched La Blondina Bakery in 2010, turning her dream into a thriving business. As the official pastry chef of The Captain’s Room, Agnes creates exquisite cakes, desserts, and pastries tailored to each private event. Every item is handcrafted with precision, love, and an unwavering attention to detail, ensuring a truly bespoke experience. Her artistry transforms the ordinary into the extraordinary—because at The Captain’s Room, no detail is left to chance.
STEVE NEWMAN
DIRECTOR of DECADENCE - exclusive TRUFFLE & CAVIAR SUPPLIER FOR THE CAPTAIN'S ROOM CHICAGO
Meet Steve Newman – The Doctor of Decadence at Regalis Foods Chicago. When it comes to luxury ingredients, Steve Newman is Chico's go-to expert for all things rare and extraordinary. As the Chicago sales leader for Regalis Foods, Steve supplies The Captain’s Room with the finest white and black truffles, exotic caviars, Japanese Wagyu, live seafood, and wild-foraged delicacies—ensuring that only the most exceptional ingredients make it onto our tables. Founded in 2012, Regalis Foods quickly became one of the nation’s most respected luxury food purveyors, with operations in New York, Chicago, and Texas. The company collaborates with top-tier chefs, including David Chang, Chef John Paul Demirdjian of The Captain’s Room, Sean Brock, and Melissa Rodriguez, delivering world-class ingredients with a level of transparency and quality rarely seen in the industry. Beyond sourcing and importing, Regalis proudly produces its own line of organic truffle products and other high-end culinary essentials, available nationwide. With direct partnerships in over 40 countries and a client list that includes 90% of Michelin-starred restaurants in the U.S., Regalis is the gold standard in luxury foods. Now, thanks to Steve and the team, these extraordinary ingredients are no longer exclusive to elite chefs—they’re available for your table, too.
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