Schaumburg, Illinois (PRWEB) September 01, 2012
The Hyatt Regency Schaumburg, Chicago is excited to announce Spencer Wolff, former executive chef at the Hamilton Crowne Plaza in Washington, D.C., as the new face of Fresh 1800. Wolff brings over a decade of experience as a multi-cuisine chef to the popular Contemporary American restaurant, and will carry out its vision of serving innovative, handcrafted dishes made with locally-sourced, season-fresh ingredients.
Chef Spencer Wolff developed the award-winning culinary programs at Ivy Restaurant and Style Bar, Chanler Hotel in Newport, Rhode Island, and Mosaic Restaurant in St. Louis. Were extremely pleased to have acclaimed Chef Spencer Wolff join our culinary team, said Keith Hess, General Manager at Hyatt Regency Schaumburg, Chicago. His experience, innovative approach, and knowledge of the latest culinary trends make him an ideal choice for carrying out the restaurants vision of simple, seasonally-inspired cuisine.
Wolff earned a degree in architecture from Southern Illinois University Carbondale, as well as an Associate of Applied Science, Culinary Arts at the Cooking & Hospitality Institute of Chicago. He is a member of the Research Chefs Association (RCA) and the American Culinary Federation (ACF). He also brings his mentorship and training as a former instructor at the Cordon Bleu School of Chicago.
More important, Wolff is dedicated to Fresh 1800s Thoughtfully Sourced, Regionally Inspired, ethos, using, whenever possible, locally sourced vegetables and herbs grown at the restaurants onsite garden to craft menu favorites like Lobster Bisque topped with cr
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