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Atticus Garant was recently hired as the executive sous chef for Fairmont Chicago, Millennium Park.
1. What are you most looking forward to in your new role as executive sous chef for Fairmont Chicago, Millennium Park?
While being an executive sous chef is not a new role for me, what is exciting with this lateral move to Chicago is reigniting the fire in the culinary team. I get to share with them my knowledge, passion and love for food as I learn about the different cultures I am surrounded with.
2. How do you think your past industry experience has prepared you for this role?
Working at one of the best business hotels in the world has provided me with a solid background to be able to provide premiere luxury in any capacity—big or small.
3. What goals do you have in mind for the hotel for this year and farther down the line?
My main focus is to increase colleague engagement, because I believe that having a harmonious work environment delivers the best results possible, and that translates to our overall food product and guest satisfaction.
4. How did you get into the industry?
Cooking and numbers have always been my strengths. Naturally, being a chef has been my path. I started cooking when I was very young, soaking up influences from my grandmother who was a culinary instructor.
5. What do you enjoy most about the hotel?
The diversity: Vietnamese/Thai from my cook Tak Kin; Mexican from our back bussers, Jerry and Jose; French-Canadian food from Fred, our director of operations; food trends and blogs Meghan, our director of rooms; and many more. Being able to connect with the different walks of life, learning about their family recipes and being able to recreate them and get their feedback is truly rewarding.