chicago’s premiere chef incubation space,
founded by 23x James Beard Award and
Jean Banchet Award-nominated Chef Zubair Mohajir
How do you keep tasting menus exciting, and how do you engage guests in a way that fosters curiosity and intrigue for returning? Over the past five years, we have asked ourselves these questions, and allowed that to guide how we continue to grow Coach House and the dining experiences we create. Coach House is a warm and intimate restaurant that sparks joy, nostalgia, and comfort in each moment with our service team and chefs. We offer a transparent look at the process of our resident Chef, in creating each plate of food, whether you're dining at the Chefs' Counter, literally peering into the process, or you're sitting at our dining room tables, participating in the hospitality that we believe exists in each element of our process.
While our menus and resident Chef change seasonally, our excitement for food, bold flavor combinations, and vibrant wines and cocktails remains constant. Thursday-Saturday nights, we provide our noteworthy 7-course menu, a favorite amongst return and new guests alike, focused on Modern Korean dishes by one of Chicago’s newest and most exciting chefs, Chef Junho Lee. Each of our menus can be enjoyed on its own, accompanied by a wine and cocktail pairing, or explored alongside our unexpected wine and cocktail list.
Please note that our food continues to be Halal.
chef zubair mohajir
Born in Chennai, grew up in Doha, Qatar, before moving with his family as a 12 yr old to the south west suburbs of Chicago in 1997. As it is with many South Asian upbringings, cooking was not the first stop for Zubair Mohajir, after 7 years in finance, following the market crash of 2008, Zubair Mohajir decided to enter the industry as a prep cook for The Pump Room by Jean George. Upon working his way up to Sous Chef, he decided to take a Chef De Partie position with The Bouchon team for TKRG in Yountville, CA. Eventually in 2018, Zubair landed an apprenticeship with Gaggan in Bangkok, renowned for their progressive take on Indian cuisine from the lens of molecular gastronomy. Since that time, Chef Zubair has garnered national attention via his award nominations from James Beard and Jean Banchet, as well as multiple features in publications like Chicago Magazine, Plate Magazine, Eater, and more. Currently, Chef Zubair oversees the culinary program and is an Owner of Lilac Tiger, Mirra, Coach House, and Wazwan in Chicago.
chef jUNHO LEE
Haru Haru is a modern Korean dining concept rooted in memory, curiosity, and continual evolution. Founded by chef Junho Lee, the project draws deeply from the home kitchens that first shaped his fundamental understanding of food, learning side by side with his mother and grandmother, whose cooking laid the foundation for the flavors and instincts that still guide his work today. After formally honing his craft at Kendall College, went on to work in a range of professional kitchens, sharpening both technique and perspective.
True to its name—“day by day” in Korean—Haru Haru is intentionally fluid. Menus shift with time, place, and inspiration, ranging from casual pop-ups to intimate, multi-course supper clubs. Haru Haru doesn’t anchor its concept to a single signature dish; rather, Junho allows the practice itself to evolve, revisiting ideas and flavors as they grow alongside him. What can be found time and time again are his thoughtful nods to Korean flavors and childhood memories as he reimagines them through a modern lens.
At its core, Haru Haru is not a solo pursuit. The concept is supported by a deeply committed and talented team whose creativity, care, and execution make each iteration possible. Together, they bring Haru Haru to life—thoughtfully, collaboratively, and always with an eye trained toward what’s next.
david mor
David is an award-winning bartender and Chicago business owner, overseeing the beverage programs at Coach House, Lilac Tiger, TRUCE, and Mirra. His attention to detail has allowed for each beverage program to feel distinct from the other, exploring modern cocktails structured in a foundation of classics and balanced flavor combinations. In his time in Chicago, he has been seen behind the bar or walking around with a tight ponytail, at staples like Cindy's Rooftop, Bad Hunter, Robert et Fils, and Boeufhaus. He has spent the past two years working alongside Chef Zubair to transition Wazwan Supper Club to Lilac Tiger; in that time, they have worked to create an engaging and exciting cocktail and dining space in Wicker Park, with Coach House residing directly behind LT. In David's little free time, he spends time with his life and business partner, Matt (partner, TRUCE), cat Prince, and rewatching past seasons of Real Housewives of Beverly Hills. David was listed as one of Chicago's "Who's Got Next?" 13 people to look out for, in 2023, and continues to spread his snarky love for hospitality around the city.