Davidson Hotels Appoints Tim Graham as Executive Chef for Thompson Chicago

USA, Chicago, Illinois. September 10, 2019

The Thompson Chicago is pleased to welcome Chef Tim Graham as the hotel's new Executive Chef. In this role, Chef Graham will oversee all culinary operations of the hotel including private events, in-room dining, and the hotel's renowned restaurant, Nico Osteria. Chef Graham joins the Thompson Chicago having served as Executive Chef at several acclaimed Chicago restaurants including Michelin-starred Tru, Paris Club (where Chef Graham was an instrumental member of the team that developed and opened the restaurant) and Travelle at the Langham hotel. Most recently Graham was the executive chef and owner of his own concept, Twain, which paid homage to midwestern cuisine.

"I'm thrilled to be joining the culinary team at Nico Osteria and Thompson Chicago," said Chef Graham. "We will be experimenting with new flavors, integrating exciting new seafood sourced from all over the globe and expanding key areas of the menu including the pastas and crudos."

Under Graham's direction, the menu will evolve to showcase not only dishes inspired by the coastal region of Italy but extend to integrate authentic cuisine from the entire Italian peninsula. Seafood sourced for the crudos will include additions like scorpion fish from Spain and live spot prawns from Santa Barbara. Chef Graham will incorporate local flavor by featuring produce from nearby farms such as Genesis Growers, Nichols Farm & Orchard, Werp Farms and The Roof Crop. The resulting new menu will include dishes such as Madai Snapper with chef's own rose vinegar, seasonal green strawberries, elderberry flower and almond, and Smoked Shrimp Stella dei Ravioli with seafood broth, n'duja, fennel and herbed breadcrumbs.

"The Thompson and Davidson teams are honored to have Chef Graham join us," said Greg Griffie, Senior Vice President of Food and Beverage of Davidson Hotels. "His outstanding resume and passion for the culinary arts makes him a tremendous addition to the staff, and we look forward to his influence at the Thompson Chicago.

"We are delighted to welcome Chef Graham to Thompson Chicago and look forward to sharing his style of cooking with our guests," said Paul Cardona, General Manager. "His passion and culinary inspiration will bring a new level of cuisine to the restaurant."

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Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.