While many chefs helm boutique restaurants and cook for a handful of tables each night, some have mastered the art of cooking for many all at once, in spaces that hold hundreds or even thousands. Whether it’s a hotel brimming with ballrooms or North America’s largest convention center, putting all that care and attention into food for groups is a craft all its own.
Enter the state’s top chefs, many of whom are found in Chicago. These culinary leaders didn’t learn to cook for sizable groups overnight—far from it. In fact, Michael Kingsley, director of culinary innovation for Denver-based Oak View Group, managing company of Chicago’s McCormick Place, has been journeying in the culinary world for more than two decades. His storied career began at Chicago’s Le Cordon Bleu College of Culinary Arts (now closed), blossoming into leadership roles, including executive chef for Sodexo at the Chicago Botanic Gardens and leading the culinary program at McCormick Place—all while committing himself to creating culinary experiences that will delight and inspire diners.
Charles Gillis, executive chef for Loews Chicago O’Hare Hotel and its The Ashburn restaurant, got his start in his grandmother’s kitchen in the Texas Panhandle, where he watched her meticulously plan and prepare elaborate feasts during the holidays. He eventually meandered over to Hawaii, where he spent nearly 25 years immersed in a “diverse culinary landscape,” as he calls it. Then, two years ago, he relocated to Chicago, noting that “it has been an exciting journey working in one of the greatest food cities in the world.”
Ivan Roa, executive chef at the Omni Chicago Hotel, grew up in the city, and was thus exposed to a diverse variety of cuisines ranging “from neighborhood taquerias to Mediterranean restaurants, which shaped my appreciation for food,” he says. He adds that his mother further spurred his desire to become a chef. “I remember waking up to the smell of tortillas frying on the comal and chiles roasting on the stove,” he says. “Seeing the way food created moments of connection made me realize its power.”
Although their backgrounds are varied, all three chefs share one big thing in common: Their palpable love for food can be tasted in every dish they create.
Culinary Philosophies
Even when Kingsley is cooking for a large gathering, his primary focus is always to create a personalized and memorable dining experience. “Whether it is a small gathering of 10 or a grand event for 20,000, I strive to go beyond simply providing sustenance,” he reflects. “I want to engage all the senses, spark conversation, and create a lasting impression.” And even though he is whipping up meals for so many, Kingsley always invites clients to actively participate in the menu-creation process, offering suggestions and modifications along the way until the ultimate vision is realized.
Gillis’ approach is all about getting organized when it comes to cooking for myriad people. He knows that if organization is lacking, things can unravel quickly. “I live by the rule: count, count, and count again. You need to know exactly how many guests you’re feeding and have a solid plan in place,” he notes. Gillis also believes that uncompromising quality shouldn’t be tossed by the wayside simply due to the sheer number of people who are being served, noting that consistency is key for success. “Whether it’s a plated dinner for 500 or a breakfast buffet for a corporate retreat, every dish should meet the same high standard,” he says.
In the same spirit, Roa’s philosophy is to create bespoke food experiences that are tailored to each attendee. “We strive to create unique culinary experiences for our groups by incorporating personalized touches that showcase the heart and soul of Chicago,” he says. “A strong, motivated team produces better food, so I emphasize teamwork, respect, and a shared goal of delivering an outstanding dining experience to showcase Omni’s dedication to hospitality.”
Crowd-Pleasing Eats
Through their years of experience, these culinary extraordinaires know exactly what tempts the palates of attendees and what makes their mouths water. And they aren’t shy about sharing their most popular dishes.
For instance, Gillis focuses on seasonality when it comes to how he approaches food that appeals to the masses. He says that during the winter, people crave rich, warming dishes like slow-braised meats and hearty stews. In summer, the energy shifts, and he welcomes lighter, brighter flavors savored through crisp vegetables and citrus-driven dishes. “Some of the most well-received offerings are those that balance comfort and sophistication—dishes that feel approachable but still have an element of surprise,” he shares.
By keeping it simple while also honoring attendees’ unique dietary needs (gluten free, vegan, etc.), Kingsley gravitates naturally toward three primary areas: elevated comfort food (lobster grilled cheese), plant-based options (hummus bowl), and globally inspired cuisine. “Mushroom and pea arancini and Korean barbecue chicken are always popular,” he says of the latter category.
Roa sums up his approach to cooking for events with one that will resonate with fellow chefs: “When the team is engaged and cooking with purpose, that energy translates into the food,” he says. When the juices are flowing, this manifests as braised lamb shank with Mediterranean spices, saffron-infused couscous, and roasted vegetables. All that is left to say is: What time is dinner?
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