Chicago's Adorn Bar & Restaurant Adds Chef Brian Rodriguez to Culinary Team

Adorn Bar & Restaurant, Chicago’s first restaurant with James Beard award-winning chef Jonathon Sawyer and located in the Four Seasons Hotel Chicago, today announces the appointment of Chef Brian Rodriguez, who brings his international experience to the team.

“We’re thrilled by the energy, experience and enthusiasm Chef Brian brings to the kitchen at Adorn,” says Stephen Wancha, General Manager at Four Seasons Hotel Chicago. “He is joining an already passionate team with our James Beard Award-winning Chef de Cuisine Jonathon Sawyer at the helm, Rising Star nominee Pastry Chef Juan Gutierrez, and Mixologist Slava Borisov, a Diageo’s 2021 Top 50 US Bartender honoree, all working together to provide the ultimate guest dining experience in Chicago.”

In addition to overseeing restaurant operations, Chef Rodriguez will be participating in developing new items for the continually evolving globally-inspired menu for Adorn Bar & Restaurant. Chef Rodriguez’s international influence can be experienced in many dishes of the newly launched Social Hour bar menu at Adorn including Croque Madame croquetas, his French take on a childhood favorite. Discover Chef’s croquetas and more on the Social Hour menu. Social Hour is available Monday-Friday from 4:00 p.m. – 6:00 p.m. and Saturday-Sunday from 1:00 p.m. – 6:00 p.m.

Born in New York and raised in Tenerife, Spain, Chef Rodriguez started his culinary career at the young age of 15, working in hotel kitchens throughout the Canary Islands. He received a bachelor’s degree in Culinary Management from the Culinary Institute of the Canary Islands, and at 21, he took the next step and joined The Ritz-Carlton, Naples team as its sous chef, working for the first time alongside Chef Tristan Baker. Chef Rodriguez next joined the Four Seasons Hotel Hampshire, UK, and opened their restaurant Wild Carrot, followed by returning to the Canary Islands and leading the kitchen of a five-star luxury hotel. During the pandemic, he and his family moved to Miami, and he joined the Zuma Japanese Group as an Executive Sous Chef. Now with Four Seasons Hotel Chicago’s restaurant Adorn, he rejoins Chef Baker in the kitchen.

“I have been inspired throughout my career by the vibrant culture of my roots, my travels and the incredible kitchens I have worked in, and I look forward to contributing my insights to the team and the menu,” said Chef Rodriguez. “It’s an honor to join the formidable craftspeople at Adorn and work alongside Chef Sawyer and Chef Gutierrez and once again with Chef Baker.”

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