Chef David Archer Brings Refreshing 'Populist' Approach to Millennium Knickerbocker, Chicago

Shunning Culinary Elitism, Wide-ranging Menu at NiX Aims to Appeal to Diverse Tastes and Keep Custom

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. October 14, 2008

CHICAGO, IL, June 15, 2005. "My menu concept is simple: give people a wide range of choices that they know and enjoy. I want them to say, 'Wow, what do I want to try THIS time?'" says David Archer, the new executive chef at the Millennium Knickerbocker Hotel, Chicago, describing his plans for the popular Magnificent Mile restaurant, NiX. "I don't want a menu to impress a few culinary elitists; I wanted something that would fit the neighborhood and the people who live, work and visit here - a place that, when you leave, you already know you're coming back."

With a goal of making NiX into one of Chicago's "restaurants to go to," Archer has created a menu rich with quality steaks, lamb, duck, seafood, chicken, pasta and vegetarian dishes. There are also six distinctly different salad entrees. And guests familiar with Archer's past successes will recognize his unique, and sometimes light-hearted touch in such dishes as the Kendall Grace Salad , named for his daughter; the Herbed Charlotte Chicken , prepared for the Mayor of Charlotte, North Carolina; and the California Grilled Vegetable Sandwich , which he created for actress Jodi Foster. The chef's lifelong passion for Cajun food, inspired by Chef Paul Prudhomme, will also be in evidence on the NiX menu. "The menu is a culmination of all the things I know people enjoy, or will enjoy, all on one menu," Archer says.

Before coming to the Millennium Knickerbocker Hotel in Chicago, Archer opened the authentic Tex-Mex Southwestern concept restaurant, Cantina 1511, in Charlotte. Prior to that he opened the extremely successful California concept kitchen, Bella Trio, in the exclusive Ballantyne community also in Charlotte. His other experience includes serving as executive chef for Jackalope Jacks, one of Charlotte's premier sports restaurants; as executive chef at Atria's Merrywood community while also consulting as executive sous chef at The Lamplighter Restaurant, one of Charlotte, North Carolina's premier restaurants.

Archer also spent 3 years as executive sous chef at Plantation Estates in Matthews, North Carolina under certified executive master chef Hans Schuler. While there, he also trained under Deborah Darlington from Le Cirque in New York City. He also was banquet chef at the Charlotte Marriott City Center and worked fine dining and catering establishments in San Diego, Beverly Hills, Tucson, Tampa and Colorado Springs. He enjoys giving back to the community as well, having represented Marriott at charity events and volunteering to do culinary events for The National Federation for the Blind, The National Council on Aging and Harvest House, a Charlotte food program for the disadvantaged.