We have a very talented group of colleagues that run and support each restaurant.  Too see our biographies, select a name from the list at the right.

Sue Kim-Drohomyrecky, Principal, Spring Restaurant Group

Sue Kim-Drohomyrecky is acting Beverage Director for Spring Restaurant Group and oversees all aspects of service and Front of House operations. She discovered her passion for restaurants inadvertently while financing her education at Northwestern University by waiting tables.  Her background in the Chicago restaurant scene is extensive. She spent three years at the venerable Shaw’s Crab House, moved on to be the General Manager at Starfish, an upscale seafood restaurant, and eventually accepted the position as Maitre D’ at the four-star Trio (Evanston, IL).  At Trio, where she and Chef Shawn McClain first met, Kim-Drohomyrecky quickly took over dining room operations and received numerous accolades for her service standards and for Trio’s wine program, which she was instrumental in developing.

Her passion and commitment to nurturing innovative wine lists and training her staff to navigate them confidently continues today.  Kim-Drohomyrecky is currently at the helm of the award winning Spring, Green Zebra and Custom House restaurants respectively.   Her ultimate goal in creating any of her wine programs is to build a list that dovetails perfectly with Chef Shawn McClain’s cuisine, whether it be the clean seafood driven menu at Spring, the innovative vegetable-centric fare at Green Zebra or the artisan meat focused menu at Custom House.  This range of cuisine allows her equal range in her knowledge and exploration of the world of wine.  Showcasing wineries and winemakers that share her belief in a “hands on” approach in creating their wines is another major characteristic of her wine lists.  The lists heavily emphasize producers who rely either on sustainable agriculture, an artisan approach to winemaking or a mix of the two is usually what will land a wine on her lists. Kim-Drohomyrecky creates lists designed to provoke diners to explore and genuinely engage with the service staff about the joys of wine. 

Her unwavering commitment to service and anticipating the needs of the guest is reflected in every one of the Spring Restaurant Groups establishments and their staff.  The unique and seemingly effortless relaxation of the surroundings, that have be come a hallmark for the Spring Restaurant Group, is in direct proportion to the tireless and passionate attention to detail that Kim-Drohomyrecky emphasizes in every aspect of the dining room service and surroundings.