The Hilton-Chicago/Oak Brook Hills Resort and Conference Center has recently announced the appointment of a new executive chef after completing a renovation of its property over the past four years at a cost of $25m.
Victor Martinez, a native of Chicago, is looking to bring an experiential, farm-to-table cuisine at the hotel and change how people think about hotel food outside the city. Those from nearby Oakbrook Terrace may want to try out his new offerings.
Martinez is a classically-trained French chef. His focus will be on hyperlocal sourcing, meaning that seasonal produce will come from the Chef’s Gardens located on the property. House honey, which is also farmed in the Hive Garden at the resort, will be another component of his dishes. Martinez is looking to provide authentic culinary experiences for guests.
Martinez adds that mindfulness at the table will be one of the elements of his meals so that people will want to return to the resort to experience its fine dining. Venues such as this resort might consider using flyer printing to inform guests and residents of the area of this new culinary approach.
Steven Ellingsen, General Manager of the hotel, commented that after the relaunch of the resort as a hidden gem in Chicago suburbs, it was important to have an extraordinary chef who can give guests a high-quality experience and help to cultivate the new culture of the resort.