Elizabeth Turnbaugh
Elizabeth “Liz” Turnbaugh is the owner of My CharCUTErie. In 2019, Turnbaugh left her successful career at a global wine and spirits company to pursue real estate—and that’s when she also developed an appetite and artistic gift for creating charcuterie boards. She first started making the boards as culinary gifts for family, friends, and clients. They became so popular that she was inspired to offer them for sale. Turnbaugh then launched My CharCUTErie in March 2020 as a pop-up shop in downtown Libertyville, just as the pandemic hit. However, that didn’t slow her down and demand for her imaginative charcuterie boards grew fast with a storefront opening a year later in Lake Forest. Turnbaugh recently expanded My CharCUTErie to a new location in Libertyville, featuring The Graze Bar, a new concept in charcuterie made on the spot for last minute occasions. Turnbaugh also owns Libertyville's The Board Room, a luxe eatery serving elevated, shareable plates and entrees. Turnbaugh credits her success as a new entrepreneur to faith, grit, and trusting her instincts. She believes that hiring others who complement your own skills and empowering them to share your vision are also keys to success.
Luis Hernandez
Bringing culinary craftsmanship to Chicago’s northern suburbs, Luis Hernandez is the executive chef of The Board Room, where he’s utilized his expertise in global cuisines and 20 years of experience to develop an approachable and masterful menu of elevated seasonally inspired small plates and American fare. His professional achievements include positions with Market House and Deer Path Inn, both located in Lake Forest, and Indian Hill Country Club in Winnetka, among other fine-dining eateries. Hernandez is a graduate of the Culinary Institute of America and has a bold style that marries traditional American fare with Asian, French and Italian influences. He has a unique talent for bringing out flavors in ingredients at the peak of their season, utilizing specialized cooking techniques such as molecula gastronomy (a technique that creates new and innovative outcomes, such as foams, powders and smoked cocktails) and sous vide (a precise cooking method that vacuum seals food in a bag and cooks it in a water bath). Hernandez is also a talented pastry chef and created The Board Room’s dessert menu, which includes original sweets such as a Butter Torte and Strawberry Shortcake. Hernandez is a member of the American Culinary Federation, Worldchefs and Club Chefs Association of America. He’s participated in numerous regional exchange kick-offs, winning second place in the American Culinary Federation (ACF) Chicago Chefs People’s Choice award for his 48-hour sous vide Asian short ribs.