Michael Allen does it Bice Style! In 1997 Michael Allen was offered to take on three projects by the Bice restaurant Group. They were Bice Restaurant & Grill in Chicago, Bice Montreal and Bice New York. The first stop on this tour of reinvention  was Bice Ristorante and Bice Grill in the windy city of Chicago.  The Executive Chef of Bice Chicago at that time was Gian Carlo Gottardo who at the present time is the Executive Chef at Ralph Laurens new Restaurant in Chicago called RL.  Michael Allen's assignment in Chicago was to train the existing staff in bread making and to create a dessert menu for Bice Grill, also to give Bice Ristorante desserts a face lift. Within a months time, the pastry staff at Bice Chicago was producing its on breads (three types) , along with Bice's famous Focaccia , new dessert menu and a totally new menu for Bice Grill. The Desserts created in the Chicago leg of the tour were not as elaborate as the ones to come. In Chicago the Bice Patrons prefer more of a rustic style in presentation leaning more towards great flavor and wholesome portions . Grandma style is what the customers look for here as the General Manager put it.