Restauranteur Brian Goewey's culinary vision and business adventure continues on with the opening of two GIA MIA locations:  downtown Wheaton (est. April 2015), and downtown Geneva (est. March 2016).


Ideaology

When it comes to cooking, Chef Brian Goewey knows a thing or two about it.  He also understands that the more one can plan out a menu in advance the better.  By applying this simple principle, it gives one more time to cook and enjoy it.  Planning ahead, being passionate about cooking, having entrepreneurial foresight and drive are the key ingredients that have helped him achieve success in every restaurant venture he partakes in.  Chef Goewey has been involved in as well as partially responsible for the opening of over 50 restaurants, ranging from quick-serve style to high-end 5-star restaurants.


The Concept

Our main focus will be chef-driven, farm-to-fork food concepts such as Neapolitan style wood-fired pizzas, creative small plates, fresh homemade pasta, antipasto, and hand-made mozzarella to name a few.  Our mixology bar concept will include offering specialty craft beers as well as an exclusive wine list with flavors carefully chosen to complement our delectable food plates.