Ballyhoo Hospitality Adds Three New Executives

Since 2018, Ballyhoo Hospitality’s restaurants have offered thoughtful, authentic food and drinks throughout Chicagoland and the North Shore suburbs. Today, Ballyhoo Hospitality announced three new additions to its key leadership team: Vice President of Culinary Todd Stein, Culinary Director Nolan Narut, and Director of Wine and Spirits Lawrence Kobesky. 

“I am confident these three will greatly benefit our neighborhood restaurants and will play a key role in the expansion and further development of Ballyhoo Hospitality,” says Co-Founder Ryan O’Donnell. “Their passion and expertise within the restaurant industry will be a tremendous asset to us. This marks a big step forward for Ballyhoo Hospitality as we continue to grow new concepts in the suburbs and city. We’re very excited to welcome Todd, Nolan, and Lawrence to the Ballyhoo family”

Todd Stein is a celebrated chef with extensive experience opening new concepts. Within his new role as Vice President of Culinary, he will oversee all culinary efforts at all six of Ballyhoo Hospitality’s restaurants and forthcoming concepts. Before joining Ballyhoo Hospitality, Stein worked at some of the most acclaimed Chicago restaurants and most recently served as the Corporate Executive Chef for Davidson Hospitality.

Nolan Narut brings decades of experience to the culinary department. As Culinary Director he will focus on developing systems for restaurant operations and training to build strong successful teams. Before joining Ballyhoo Hospitality, Narut served as Executive Chef on the opening team at Bar Cargo. Following the successful opening of Bar Cargo, Nolan led the Stefani team to open Stefani Prime in Lincolnwood, Illinois.

Lawrence Kobesky will serve as an important part of Ballyhoo Hospitality's evolution as the Director of Wine and Spirits. Kobesky is an innovative food & beverage professional with comprehensive restaurant and distributor operations experience. He will work with each restaurant team to optimize menus that pair well with our culinary selections and enhance operational efficiency. Before joining Ballyhoo Hospitality, Lawrence worked with Gibsons Restaurant Group and Virgin Hotels.

This announcement precedes the hospitality group’s forthcoming opening of Sophia Steak in Lake Forest, DeNucci’s in Chicago, and the brand continuing to seek new opportunities across the Chicagoland area. Ballyhoo Hospitality currently own and operate six concepts: Gemini, Old Pueblo Cantina, Coda Di Volpe, Pomeroy, Sophia Steak, and Buck Russell’s Bakery & Sandwich Shop. 

News and information presented in this release has not been corroborated by WTWH Media LLC.