Kimpton Gray Hotel Welcomes Executive Chef Katia Soujol to Lead Culinary Program

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USA, Chicago, Illinois. September 02, 2025

Kimpton Gray Hotel is pleased to announce the appointment of Chef Katia Soujol as its new Executive Chef, overseeing the hotel's culinary program including its vibrant rooftop restaurant, Boleo. With more than 30 years of international experience across Michelin-starred kitchens, academic institutions, and humanitarian initiatives, Soujol brings a rare combination of world-class expertise, heartfelt hospitality, and a deep love of global cuisine.

"Joining The Gray and Boleo feels like the perfect next step in my culinary journey," said Soujol. "I'm truly grateful to the Kimpton Gray Hotel and to Food & Beverage Director Adil Berrady for bringing me on board and trusting me with this opportunity. I'm really looking forward to sharing bold, vibrant Latin flavors while keeping things simple and fresh with seasonal ingredients. For me, the best dishes are those that have a story to tell and show care in every bite."

A native of Grasse, France, Soujol's culinary roots are steeped in the rich, resourceful cooking traditions of her grandmother. Raised in a modest household where nothing was ever wasted, she developed an early appreciation for simple, soulful food and studied culinary arts in nearby Nice, learning the foundations of Southern French, Italian, and Mediterranean cuisines.

Her impressive international journey has taken her to Michelin-starred restaurants in France, the UK, and Germany, with additional professional experiences in Switzerland, China, Aruba, and the United States, where she arrived in 1997. Her passion for food and exploration also led her to own and operate a Mexican restaurant in Orange County, California, specializing in Baja California cuisine—where her tacos were named Best in Orange County by the Orange County Register. Soujol has cooked for renowned French chefs including Paul Bocuse and Pierre Troisgros, and has also prepared meals for two U.S. Presidents—Barack Obama and George W. Bush—during her time at the Beverly Wilshire, A Four Seasons Hotel in Beverly Hills.

Most recently, Soujol served as Executive Sous-Chef of Food and Beverage at the InterContinental Boston, where she led kitchen operations and helped enhance the hotel's dining experience through her globally influenced approach. Grounded in a belief that simple, well-executed food can be the most impactful, she draws on seasonal, locally sourced ingredients and regional flavors inspired by her travels. At Boleo, she plans to bring that same thoughtful perspective, elevating its modern Latin American offerings with her personal, multicultural flair.

"Chef Katia brings not only technical skill but also deep cultural knowledge and an undeniable passion for the craft," said Director of Food & Beverage at Kimpton Gray Hotel, Adil Berrady. "Her experience across continents adds a richness to our program that we're excited for guests to taste firsthand."

Beyond the kitchen, Chef Katia is a passionate humanitarian. She has volunteered in Cambodian orphanages, provided earthquake relief in Nepal, distributed food and medicine in rural villages, and organized beach cleanups in Aruba, where she also helped deliver food rations during the COVID-19 pandemic. She is an active member of the prestigious Académie Culinaire de France and was formerly affiliated with the American Culinary Federation.

Chef Katia describes herself as a happy globetrotter who loves what she does—even on the long, 16-hour days that come with the job. An avid runner, she has completed several half marathons and hopes to get back to running regularly soon. She looks forward to building community through cuisine and elevating the culinary experience at the Kimpton Gray Hotel with heart, heritage, and a global perspective.