Colin Cordwell – Proprietor

Colin Cordwell, legally commenced in the bar business A.D. 1977, shortly after his 21st birthday. He commenced illegally in the bar trade at the tender age of seven. “I grew up in the golden age of using grammar school-age children as bartenders at family parties. Serving drinks was easy, listening to people’s problems was difficult. I had no training in clinical psychology. I didn’t know the first thing about transference, counter-transference, reaction-formation, or borderline personality disorder. I found out later, though.” Cordwell had mastered the old-fashion by the time he finished third grade, the Manhattan by seventh grade.

In later years he drifted into theater, and began acting. He quasi-pursued a career in theater for sixteen years, all the while tending bar. He developed most of his theatrical talents while making drinks, including timing, blocking, and forgetting his lines. He worked in many venues, never really thinking that life as a publican would be his calling. “I really thought that I would be an actor. However, done well, the pub life is theater.” In late 1983, his father, John Cordwell, in a mad moment said, “Why don’t we open an English Pub?” Having been a successful, and renowned architect in the city of Chicago for the last 40 years, John decided to fulfill an earlier dream. “Designing buildings has run its course for me, now it’s time to have fun.” For Colin, he quipped, “I was making too much money in theater, I’m trying to get into the bar business.”



JoElle Schramm – Head Chef

JoElle is the Head Chef at The Red Lion Pub and is currently creating new and exciting items that retain our distinctly English feel with modern French and American influences. Pub classics such as the house Red Lion Burger featuring stout-grilled onions and pub cheese, Bangers & Whole Grain Mustard Mash, and Fish & Chips feature locally-raised beef & pork, and sustainable seafood. Already featured on the menu is a citrus salad, and new sandwiches & full entrees are being perfected. Everything possible will be made in house, including a rotating selection of house-made charcuterie and deserts. JoElle is a graduate of Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ. Where she received her Bachelor of Arts in Culinary Management. Her in depth experience in Chicago’s restaurant industry makes Joelle the perfect person to both create items perfect for our menu and to also lead our team