Executive Chef Matthew Wood says the Vintaged Bar + Grill philosophy was a highlight, giving guests the chance to see the face behind the food. Each chef was given the opportunity to introduce their favourite ingredient or food for the guest’s gift bags. Chef De Cuisine Hoan Vo gifted his homemade KimChi, while Executive Chef Matthew Wood gifted Hilton Honey from the hotel’s bee hive on level nine. Executive Sous Chef Dario Fiorino packaged up in season Australian truffle salt for guests, while Pastry Chef de Partie Neil Lee baked a batch of Hilton Chicago’s original brownies.
The lunch special includes a glass of wine and coffee or tea, and is available Monday to Friday 12pm to 2pm.
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