Originally from Montana, Cody Cheetham attended The Cooking and Hospitality Institute of Chicago, a Le Cordon Bleu affiliate school. After completing this program, he spent a season cooking in Sorrento, Italy, and then moved back to Chicago, where he worked with many renowned chefs, including James Beard Foundation Award-winning chef Shawn McClain, Paul Virant of Perennial Virant, and Pat and Mike Sheerin of Trenchermen.
Cody joined the Frasca Food and Wine family in 2017 and helped open Tavernetta, initially in the role of sous chef before quickly ascending to chef de cuisine, and then executive chef. Through his travels and long-standing relationships with farmers and purveyors, Cody brings a deep understanding of Italian culture and cuisine to Tavernettaâs menu.⯠In spring 2024, Cody also assumed the role of executive chef at Sunday Vinyl.
In 2022, Cody was nominated for the Best Chef: Mountain category by the James Beard Foundation Awards and under his direction, Tavernetta earned a Bib Gourmand in the 2024 Michelin Guide Colorado.
