While working in the hospitality industry has provided Nicole Stegenga with some delicious perks, it’s the people she’s met along the way who have given her the biggest joy.

A native of Valencia, the coastal Spanish city where paella’s signature rice is grown and hence the birthplace of the dish, Marcos Campos grew up spending his Sundays with family — and always a paella or two.

As general manager of two hospitality venues in one three-story Wicker Park building, Sara Brown easily gets in her steps each day.

Last April, when many of us were content to spend time baking sourdough bread, cleaning out our closets and coupling with our couches, Daniel Alonso, founder and creative director of Bonhomme Group, opted instead to give Black Bull, the first restaurant in his hospitality group, a makeover. After nearly 10 years, the Wicker Park restaurant had a great run, loyal guests and a fantastic team. But Dani and Bonhomme Hospitality Chef/Partner Marcos Campos envisioned a restaurant that was more representative of what is happening in Spain right now.

Contrary to what its name might lead you to believe, Basque cheesecake is nothing like the American version we know and love beyond the fact that both include cheese.

When your star ingredient is jamón Ibérico from Cinco Jotas, a celebrated Spanish purveyor that has perfected the curing process of its jamóns since 1879 and is considered by many to be producing the world’s best, it doesn’t take much to wow guests.

In June 2020, we launched Mama Delia, a Restaurant, Sherry Bar and Ultramarino (neighborhood gourmet market), offering Chicago a contemporary Spanish culinary experience. This past May, Michelin took notice and awarded it a Bib Gourmand.