CHICAGO
Silversmith Hotel announced the appointment of Cory Seykoski as executive chef for Adamus, the hotel’s restaurant and lounge.
Bringing a fresh approach and a decade of luxury hotel restaurant experience, Seykoski will oversee all culinary operations for the hotel.
“Anyone that has had the pleasure to dine at Adamus Restaurant & Lounge knows that it requires a very special kind of talent to maintain the level of creativity and high-quality we consistently offer our guests,” said Frank Leone, general manager of Silversmith Hotel. “I am confident in Chef Seykoski’s ability to uphold Adamus’ reputation as a culinary innovator within Chicago’s discerning dining scene, and am excited to see what new experiences he’ll be bringing to the table.”
Seykoski’s industry education began during his studies in Florida. His passion for the industry was soon noticed by the Culinary Director of Remington Hotels Luxury Division, Ted Peters, who brought him on to work in the kitchen at one of their most distinguished properties, One Ocean Resort & Spa in Atlantic Beach, Fla. The training and education he received under the direction of Chef Peters opened doors for Seykoski in new markets with the hotel restaurant group, prompting him to Sous Chef at Melrose Georgetown Hotel in Washington, D.C.
A nod to the ancient Latin term for diamond, the lounge and restaurant, Adamus features handcrafted cocktails, bites a lively ambience.
Silversmith Hotel is part of a collection of luxury hotels and resorts managed by Remington Hotels, which is based in Dallas, Texas. Built in 1896 in the heart of downtown Chicago, the hotel offers144 guest rooms and 4,000 square feet of meeting space.
