Trump International Hotel & Tower Chicago announced the appointment of Nick Dostal as executive chef at the two Michelin star, fine-dining restaurant, Sixteen.
Growing up in the Chicagoland area, Chef Dostal has served as the chef de cuisine at Sixteen for nearly two years. Prior to his tenure at the restaurant, he held leadership positions at the three Michelin star Grace —which he opened alongside Chef Curtis Duffy—as well as at Ria, where he served as chef de partie. Previously, Chef Dostal worked at renowned restaurants in San Francisco (notably at Quince), Colorado (Vail and Denver) and France. He holds a bachelor’s degree in culinary nutrition and an associate degree in culinary arts from Johnson & Wales University in Denver. In January 2017, he was honored with an esteemed Jean Banchet Award nomination for best Chef de Cuisine in Chicago.
As executive chef, Chef Dostal will oversee all culinary endeavors at the two Michelin star, Forbes Five Star, AAA Five Diamond Sixteen. With a contemporary approach to American cuisine, he aims to inspire the entire team to continually innovate, both in culinary and beverage programs.
“A major focus for our team will be to build a closer relationship with farmers, ranchers and fishmongers to know when a product is at its best,” says Chef Dostal. “We want to draw a connection between the customer and the source, which results in a relationship of respect between the cook and the end product. It takes a great deal of diligence, research and anticipation on our part, but knowing how food is produced allows us to cook with love, and create culinary experiences that are approachable, yet unexpected and thought provoking. We are excited to let the food drive the menu and believe Sixteen’s guests will appreciate this direction.”
Chef Dostal has been heavily influenced by classic French, regional Italian and new American cuisine in his training. Through personal travel, he has also been stirred by the sensibilities grounded in Japanese culture. These collective inspirations fuel Chef Dostal’s artistic pursuits in the kitchen.
“Throughout his time at Sixteen, Chef Dostal has demonstrated the expertise and level of quality our guests have come to appreciate, already having made a noticeable difference,” says Colm O’Callaghan, regional vice president of Trump Hotels. “We are thrilled to have him take on this role and look forward to see his vision come to life. This is an exciting new era for Sixteen when we can build on the tremendous success we have enjoyed thus far.”
Chef Dostal will continue to weave his vision into the dining experience, and will unveil his fully renovated menu in the coming weeks. He will work closely with Pastry Chef Evan Sheridan and Sommelier Parag Lalit to harmonize flavors and wine, in addition to expanding into more non-wine pairing options.
Outside the kitchen, Chef Dostal can be found exploring his passions: nature, Bonsai, boats and traveling.
Dinner is served at Sixteen Wednesday through Sunday from 5:30 to 9:30 p.m.
