Micah Melton

Beverage Director

Micah began his studies in computer science before finding his calling in the culinary arts.  Micah was part of the opening team at the Aviary, helping to research and develop the opening menus.  He was also the Aviary’s first “Ice Chef” — perhaps the only such chef in the world — charged with creating over 30 types of ice for the bar program.  Micah spends his time beyond the drink kitchen developing new cocktails, drink presentations, and researching spirits.

Jeremiah Beckley

General Manager

Jeremiah Beckley moved from St. Louis to Chicago in the summer of 2011 to further pursue a career in hospitality. After working at a modern Indian restaurant for a year, he left to travel through Scotland, France, and Spain. Jeremiah returned back to Chicago in April 2012, where he started as a Runner at the Aviary. Later, Jeremiah was promoted to Assistant General Manager in February 2013 and eventually to General Manager in February 2015. Jeremiah is engaged by The Aviary’s continued drive to improve every aspect of the dining experience, to redefine what it means to go to dinner or to get a drink, and the welcoming ease with which every guest is invited.

Dan Perretta

Executive Chef

Dan Perretta grew up in Toronto, Canada and graduated from George Brown College with a degree in Culinary Management. In 2005, Dan traveled to work in some of the world’s best restaurants, including The Fat Duck in England, El Bulli in Spain, and Per Se in New York.

Chef Perretta joined The Alinea Group in the summer of 2007, where he proved himself as a memorable addition to the team. After returning to Toronto to teach at his alma-mater for several years, the Alinea Group was honored to welcome Dan back to Chicago in April 2014 as a sous chef at Alinea.

In June 2016, Dan was promoted to Executive Chef at the Aviary.

Ingi Sigurdsson

Chef de Cuisine, Bar

Ingi started his hospitality career in the kitchen while still in high school. In 2009, he moved to Chicago to join the staff at Alinea. Two years later, he transitioned to the Aviary and took on the role of sous chef as part of the opening kitchen team. While working closely with the bar team, Ingi became interested in the world of cocktails. He left The Alinea Group in June 2012 to learn the craft from “the ground up.” After putting in time as a busser and barback, Ingi was given the opportunity to head up the cocktail program at Sixteen Restaurant. In 2013, Ingi returned to Florida and the Ritz Carlton Sarasota to revitalize their cocktail program.

In 2015, he rejoined The Alinea Group as the Chef de Cuisine of the Aviary.

Alexis Tinoco

Head Bartender

Growing up in California, Alexis began waiting tables and bartending in her early twenties. She moved to NYC where she fell in love with craft cocktails. In January of 2014, Alexis and her husband, Ed, moved to Chicago where Ed received a position at Next Restaurant and Alexis joined the front of house team at the Aviary.

She spent a year and a half expediting before stepping into her current
role as Head Bartender.