“Are you guys chefs or something?” It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Bears home games. They hear it while setting up their butane burners and putting the blue-and-white tablecloths on their folding tables. They hear it when doing prep work. And they definitely hear it once the various dishes — seafood paella, truffle-topped soft scrambled eggs and brioche French toast with foie gras, for example — are ready and shared with those fortunate to be nearby. No surprise then that the answer is a resounding yes. Poilevey is chef/partner at Le Bouchon, Obelix, Mariscos San Pedro and Taqueria Chingon; Ascencio is chef/partner at Mariscos and Chingon; and Martinez is chef/partner at Mariscos. Season ticket holders for the last three years, the trio regularly bring their A-game to their tailgating at the 31st Street parking lot near Soldier Field — even if the Bears don’t bring theirs. Tap on our bio link to read more. — — — Photo 1: Chefs Marcos Asencio, Oliver Poilevey and Alex Martinez pose while tailgating before a Bears game on Nov. 10, 2024. Photo 2: Asencio checks on his squid, shrimp, and chorizo paella while tailgating. Photo 3: Sauces are added to the Torres de Mariscos. Photo 4: Poilevey places caviar on the wrist of Jose Garcia-Chow while tailgating. Photo 5: A group raises pastries up in the air in a toast as the three chefs. Photo 6: Martinez finishes the squid, shrimp, and chorizo paella off with a squeeze of fresh charred lemon for a friend. Photo 7: Truffle is grated onto a French scramble eggs dish. Photo 8: Poilevey works a Japanese grill while tailgating with his fellow chefs and friends. Photo 9: People watch as Martinez works the octopus on a Japanese grill. Photo 10: A collection of food items sit on a table. ? Lisa Thames / Chicago Tribune ? Chris Sweda / Chicago Tribune

“Are you guys chefs or something?”

It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Bears home games.

They hear it while setting up their butane burners and putting the blue-and-white tablecloths on their folding tables. They hear it when doing prep work. And they definitely hear it once the various dishes — seafood paella, truffle-topped soft scrambled eggs and brioche French toast with foie gras, for example — are ready and shared with those fortunate to be nearby.

No surprise then that the answer is a resounding yes. Poilevey is chef/partner at Le Bouchon, Obelix, Mariscos San Pedro and Taqueria Chingon; Ascencio is chef/partner at Mariscos and Chingon; and Martinez is chef/partner at Mariscos.

Season ticket holders for the last three years, the trio regularly bring their A-game to their tailgating at the 31st Street parking lot near Soldier Field — even if the Bears don’t bring theirs.

Tap on our bio link to read more.

— — —

Photo 1: Chefs Marcos Asencio, Oliver Poilevey and Alex Martinez pose while tailgating before a Bears game on Nov. 10, 2024.

Photo 2: Asencio checks on his squid, shrimp, and chorizo paella while tailgating.

Photo 3: Sauces are added to the Torres de Mariscos.

Photo 4: Poilevey places caviar on the wrist of Jose Garcia-Chow while tailgating.

Photo 5: A group raises pastries up in the air in a toast as the three chefs.

Photo 6: Martinez finishes the squid, shrimp, and chorizo paella off with a squeeze of fresh charred lemon for a friend.

Photo 7: Truffle is grated onto a French scramble eggs dish.

Photo 8: Poilevey works a Japanese grill while tailgating with his fellow chefs and friends.

Photo 9: People watch as Martinez works the octopus on a Japanese grill.

Photo 10: A collection of food items sit on a table.

? Lisa Thames / Chicago Tribune
? Chris Sweda / Chicago Tribune