Celebrating our 55th anniversary!
Why choose Perry’s? My background in foodservice goes back to when I was 15, a busboy at Henrici’s (Rosemont). Back then parents understood that their children needed to learn how to work and be responsible at an early age: no job was too belittling. I advanced and became a wine steward at 16 ½. Boy what would have happened to Henrici’s liquor license if that was present day?
Growing up in Chicago we moved to Park Ridge and I attended Mary Seat of Wisdom and Maine South right here in Park Ridge. My dad was a machinist. Back then there were excellent paying blue collar jobs that would support an entire household so your spouse could spend his or her time caring for the family. My dad accomplished all this and more without high school, or even the English language. And of course, he had zero college debt.
I schooled one year at Purdue for engineering; my architectural drawing classes have come in handy in that I was able to draw, design and build a couple of restaurants, including redesigning Perry’s 8 times in my 40 years here on Devon. Food has always been in my veins.