The Chaz culinary team is headed by Executive Chef Charles d'Ablaing. Chef d'Ablaing's cooking style incorporates regional bounty and sensibilities, his southern roots, and ethnic influences. The chef's emphasis on quality, locally sourced ingredients, proper seasoning and precise cooking technique is reflected in a concise, yet diverse variety of appetizers, salads, soups, entrees and desserts.
Signature items include fried green tomatoes, shrimp and grits, and a hand-cut, wet-aged prime beef tenderloin that advances Kansas City's beef reputation. Chef d'Ablaing is a Georgia native and a graduate of the Atlanta School of Culinary Arts. His cooking has drawn praise of critics and diners in free-standing and hotel restaurants in the South, Midwest and upper Midwest. He was featured at the James Beard House in 2009 and has been prominent in local charitable events and competitions.