Thoughtfully created by a dedicated concierge who can craft individualized itineraries for couples, families and groups from craft cocktails and Navy Pier fireworks to enhanced experiences with private experiential events provided by local experts, options include: Revel in the fascinating stories behind Chicago’s majestic skyline or enjoy a day on the lake filled with fun in the sun, all from the unparalleled comfort of the 56-foot (17 metre) Four Seasons Hotel Chicago yacht.ĭocked in the vibrant hub of River North minutes drive from the Hotel, the new and exclusive four-hour excursion from the river’s edge invites guests to experience a highly curated maritime adventure. From its rich history to awe-inspiring architecture, Chicago’s river and lake excursions present a riveting and unexpected look at the city from a unique perspective.įrom June through September 2022, guests will discover the ultimate Chicago summer Four Seasons style. Located steps from the shores of one of the grandest expanses of freshwater in the world, Four Seasons Hotel Chicago welcomes guests to rediscover its backyard. Sawyer left the hotel to open Kindling, a restaurant opening later this month inside Willis Tower.One year after its grand renovation, Four Seasons Hotel Chicago reimagines luxury once again by expanding its best-in-class urban resort experiences with coveted maritime adventures for families and couples, stellar chef-led dining, and wellness-centric experiences on the water. The opening was marred by a COVID-19 resurgence that resulted in the city’s second ban on dine-in service, but by 2022, it earned a mention in the Michelin Guide for its airy atmosphere and specialties like an edible aged beef suet candle that, when lit, melts into a sauce for dipping. After two-and-a-half years of working under a superstar chef in Duffy at Ever, he’s eager to reintroduce himself to diners.Īdorn debuted in October 2020 under the leadership of Sawyer, who relocated to Chicago from Cleveland to replace the hotel’s eight-year-old restaurant Allium. Since 2010, Farina’s also appeared on numerous TV shows including season nine of Top Chef, Food Network’s Iron Chef America, and Planet Green’s Future Food. ![]() He’s directing those hunting for an indication of his vision to posts on his Instagram account that show past creations such as Beans and Almonds, Duck and Leaves, and River Course. “There’s a fun way to be playful and do things that are purposeful with modern techniques and natural ingredients.”įarina will start to preview some dishes around Valentine’s Day. “I want to make serious food, but not take it too seriously,” he says. He hopes that his tasting menu (which will also include a handful of surprise bites) will bridge that gap and give diners a memorable experience - including elements of molecular gastronomy - without veering into gimmicks. Adornįarina says he will inject his own voice into the whimsical ethos of Adorn, the Four Seasons’ sole restaurant, but also aims to create a menu that appeals to hotel guests as well as Chicago’s fine-dining public. I know I can live up to the challenge and I’ve put a lot of expectations on myself for what I want to accomplish.” Adorn has undergone slight aesthetic upgrades since its 2020 debut. “I know it’s going to be a challenge and part of me is really scared, but in a good way. “I’m at a point in my career where an opportunity like this doesn’t come along a lot,” Farina says. He plans to make an impact at Adorn by unveiling a five-course tasting menu later this spring. ![]() Richie Farina, a 24-year-veteran of the hospitality industry, is leaving Curtis Duffy’s staff at two-Michelin-starred Ever to take over Adorn, perched on the hotel’s seventh floor.įarina’s resume includes roles in some of Chicago’s most inventive and lauded establishments: executive chef of molecular gastronomy pioneer Moto Restaurant and lead line cook at Italian favorite Monteverde. Adorn, the upscale restaurant inside the Four Seasons Hotel off the Magnificent Mile, has nabbed a new executive chef to replace Beard winner Jonathon Sawyer.
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