New Chef de Cuisine for the Fairmont Chicago

A new chef de cuisine has joined the Fairmont Chicago, Millennium Park’s aria restaurant and eno wine room. Chef Beverly Kim Clark began work as a line cook at the Ritz-Carlton Chicago, followed by time at Charlie Trotter’s. 

Legendary Chef Sarah Stegner, of Prairie Grass Café and formerly The Ritz-Carlton Chicago Dining Room, encouraged Clark to pursue a degree at Kendall College to hone her culinary skills and techniques. Once she graduated with an associate degree in culinary arts, Clark surveyed a number of courses on Asian cuisine in Seoul, Korea. Clark’s respect for the culture of pan-Asian cooking is what gives her culinary creations a decidedly contemporary taste and edge. 

Next, Clark worked at Chicago’s Red Light then moved to Cincinnati, Ohio. There she lent her expertise to Whole Foods, as a supervisor and then as a consultant at Lucky John Market. Clark is influenced by her mother’s cooking, and her culinary style is guided by the idea of adding a new twist to traditional Asian cuisine. 

She plans to incorporate many locally sourced products within the menus, including items from artisan cheese makers. In her new position, she will be primarily in charge of aria, aria bar, and eno wine room.

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