CHICAGO (February 19, 2015) — The Terrace Restaurant (521 North Rush Street), the ecletic restaurant located inside the Conrad Chicago Hotel, has announced Joseph Rose will join the team as executive chef. Rose brings 19 years of experience to the position. Chef Rose’s new menu will launch this Spring and he plans to take the restaurant in a new direction with Asian influence to modern American cuisine that will excite devoted fans and new patrons alike along the Mag Mile.
No stranger to the upscale-dining scene, Rose began his chef career working with Starwood Hotels & Resorts before joining the team at Sixteen where as chef de cuisine he helped the restaurant achieve a Michelin star. Upon leaving Sixteen, Rose moved to The Pump Room, Jean-Georges Vongerichten’s resturant in the Gold Goast, where he joined the team as both executive sous chef and chef de cuisine. Rose advanced to Lockwood Restaurant and Bar at the Palmer House Hilton and lead the establishment to two consecutive Four Diamond AAA Dining awards during his time there. Most recently, Rose was the Executive Chef at the Hotel Artista.
As for his plans for the menu at The Terrace, Rose says, “I am looking to focus on the spring menu for the restaurant first. It will be modern American with a good amount of Asian influences based on the season. I’m excited to integrate my personal style with The Terrace, bringing it to new heights and really escalate the experience for our guests.” Guests can look forward to enjoying sharable foods, 7 day brunch, an ala cart menu as well chef tastings that have high taste quality with a playful edge yet still approachable and affordable.
On The Terrace Rooftop, Rose plans to bring sharable foods that pair well with craft beer and house prepared libations. For the Rush Street Bakery menu, Rose will work along side the pastry chef to create seasonal, fun-topped artisan pastries and doughnuts. In addition to overseeing all restaurants at the hotel, Chef Rose will also be responsible for the management and day-to-day banquet culinary operation servicing all hotel meetings, events, weddings and social gatherings. His goal in this capacity is unique high taste alternatives to traditional meeting food and beverage offerings with emphasis on high quality ingredients.
