CHICAGO/Oak Brook, Ill.
Hilton Chicago/Oak Brook Hills Resort & Conference Center has appointed Sean Patrick Curry as executive chef, where he plans to bring a new approach to the cuisine that includes the installation of beehives around the sprawling property.
In his new role, Chef Curry is responsible for menu creation and daily culinary operations at the hotel and its restaurants, Windows and The Grille. He plans to revamp the food culture at Hilton Chicago/Oak Brook Hills Resort & Conference Center, elevating the banquet and catering service and introducing what he refers to as "modern farm cuisine."
As a member of the American Culinary Federation and the Slow Foods Movement, Chef Curry’s farm-to-fork aesthetic focuses on environmentally friendly practices, and he will look no further than his own backyard for as much produce as possible.
In spring 2015, Chef Curry is installing at least 10 beehives throughout the hotel’s 150-acre Audubon-certified Cooperative Sanctuary, home to the 18-hole Championship Willow Creek Golf Club, sprawling willow trees and picturesque lakes. The beehives will pollinate a “chef’s garden” that he will source vegetables and fruit from and also provide honey (over 200 pounds per hive) to be used in everything from cheese boards to cookies to cocktails.
In addition to beekeeping, Chef Curry will oversee a major renovation to the Hilton Chicago/Oak Brook Hills Resort's restaurant outlets beginning later this year. Besides new architectural and menu design, some of the other concepts under consideration are a charcuterie counter, a wine bar and reserve cellar, and a wood-fire oven.
Chef Curry brings to Hilton over 20 years of culinary experience, including his most recent post at Marriott Naperville, where he served for four years as executive chef.
Just west of downtown Chicago, in the suburb of Oak Brook, Ill., Hilton Chicago/Oak Brook Hills Resort & Conference Center offers over 42,500 square feet of meetings and events space, 348 guest rooms and 38 suites.
