Radisson Blu Appoints Leonard Ventura as Executive Chef of the Radisson Blu Aqua Hotel
Radisson Blu has recently appointed Leonard Ventura as Executive Chef of the Radisson Blu Aqua Hotel, an award-winning, modern hotel in downtown Chicago.
As executive chef of the Radisson Blu Aqua Hotel, Leonard Ventura brings with him more than 30 years of experience in the hospitality and restaurant industry. Ventura oversees all of the hotel's culinary operations, including menu development, special events and culinary staff. Ventura recently worked as executive chef at the Chicago Wyndham Grand Riverfront hotel, and before that as the executive chef at the Dolce Hotel and Conference Center in Dallas, Texas for 10 years.
From a young age, Ventura has had a strong interest in food. His rich history of family cooking, discovery of fresh ingredients and desire to try new dishes fueled his drive to incorporate his cooking passion into a culinary career.
He attended Dumas Pere L'Ecole de la Cuisine in Chicago, where he learned classic French cooking technique that became the foundation of his culinary skills. Over the years, Ventura completed stages at restaurants specializing in Italian, Spanish and Japanese cuisines. He furthered his education at the Culinary Institute of America's Napa campus. Obtaining an Intermediate Sommelier Certificate was a highlight of Ventura's career and opened many opportunities for beverage pairings events, boutique winery travels and tastings.
Ventura started his professional culinary career at the Ritz Carlton Hotel Chicago in 1986. He worked under one of Chicago's most influential chefs, Fernand Gutierrez, and his mentor Pascal Vignon. His successful tenure at the Ritz led him to hold a variety of positions there, including as executive chef of the property's Carlton Club.
While with the Dolce Hotels, Ventura worked from the East to the West coasts at hotel properties managing a variety of culinary operations. In addition, he was a strategic member of the task team that implemented Dolce standards in new and existing hotel properties. Ventura developed new menus that became the standard for food presentations, and refined menu composition and production companywide.
Ventura has cooked for celebrities and created custom menus for exclusive private events and special functions, creating experiences that complement their luxurious setting. His broad skillset and experiences has allowed him to successfully teach, train and collaborate with various kitchen team members. Cooking is a form of art for Ventura that he loves to share with others.
Marriott International, Inc. (NASDAQ: MAR) is a global leading lodging company based in Bethesda,Maryland, USA, with more than 4,200 properties in 80 countries and territories. Marriott International reported revenues of nearly $14 billion in fiscal year 2014. The company operates and franchises hotels and licenses vacation ownership resorts under 19 brands, including: The Ritz-Carlton®, BVlgari®, EDITION®, JW Marriott®, Autograph Collection® Hotels, Renaissance® Hotels, Marriott Hotels®, Delta Hotels and Resorts®, Marriott Executive Apartments®, Marriott Vacation Club®, Gaylord Hotels®, AC Hotels by Marriott®, Courtyard®, Residence Inn®, SpringHill Suites®, Fairfield Inn & Suites®, TownePlace Suites®, Protea Hotels® and MoxyHotels®. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 50 million members. For more information or reservations, please visit our website at 
