The Rose Hotel Chicago/O’Hare, Tapestry Collection by Hilton, Welcomes Executive Chef Nicholas Malloy

USA, Chicago, Illinois. December 06, 2018

Rosemont's first boutique hotel and closest off-airport property to O'Hare International Airport, The Rose Hotel Chicago/O'Hare, Tapestry Collection by Hilton, which recently opened its doors at 5200 Pearl Street, is thrilled to welcome Nicholas Malloy as the Executive Chef of the property. Chef Malloy comes to The Rose Hotel Chicago/O'Hare team with an impressive background that spans high-end hotels and independently owned restaurants around the Chicagoland area.

Chef Malloy's expansive background began back in 2009, when he graduated from Kendall College Culinary School and joined the team at the independently owned 545 North Bar and Grill. From there, Malloy moved on to become Lead Supervisor of the Banquet Culinary Team at the JW Marriott Chicago. In 2014, he joined the Chicago Marriott Naperville as a Sous Chef, where he became the leader in designing the menu for their Artisan Table.

“We are beyond ecstatic to welcome Nicholas to our growing team,” says Micaela Haas, General Manager of The Rose Hotel Chicago/O'Hare, Tapestry Collection by Hilton. “Nicholas brings with him an inviting personality, and has already embraced our motto One Team One Dream when serving patrons and working alongside our fellow colleagues. We are eager for our hotel guests and the public alike to stop in and experience Chef's new menus.”

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.