CHICAGO, Ill. – March 31, 2015 – The Waldorf Astoria Chicago announced today that Michael Vaughn will lead the culinary team as Executive Chef. Vaughn, a Chicago native, will oversee all conceptualization and creation of cuisine at Balsan, the hotel’s casually elegant bistro and at the cozy and sophisticated Bernard’s Bar. In addition, Chef Vaughn will also lead the culinary charge on in-room dining and spa cuisine at the Waldorf Astoria Spa & Health Club.
With over 17 years of experience in the hospitality industry, Chef Vaughn has worked at a variety of resorts, restaurants and private clubs. Prior to joining the Waldorf Astoria Chicago culinary team, Chef Vaughan spent over five years at another Waldorf Astoria property, La Quinta Resort and Club, and its all-day dining venue, TWENTY6, creating American classics with a modern twist. Vaughn, who received his degree at The Culinary Institute of America at Greystone in St. Helena, California, has worked in restaurants across the country including Deseo Restaurant at The Westin Kierland Resort in Scottsdale and Mountaintop Golf and Lake Club in Cashiers, North Carolina.
“Chef Vaughn’s Chicago roots and extensive culinary experience at renowned hotels and resorts around the country make him the ideal candidate for the role of Executive Chef at the Waldorf Astoria Chicago,” said Rick Evanich, General Manager “The entire team is thrilled to welcome a chef with an inventive approach to food who will continue to elevate the hotel’s dining experiences.”
As Executive Chef, Vaughan will be responsible for overseeing the concept and design of restaurant menus and ensuring that performance is consistent with the Waldorf Astoria Chicago’s dedication to providing inspired, singular culinary experiences and genuine service.
