Ken Hnilo graduated from the Kendall Culinary School in 1993 and has since worked at restaurants in Chicago. It is now that he is following his dream of owning and running a fine dining restaurant incorporating family, food and health. Gilbert's uses organic produce and products whenever possible. Ken will not serve anything that genetically modified or treated with pesticides or herbicides. Their meats are free-range and natural and the fish is line-caught.