The Kimpton Gray Hotel, a luxury lifestyle hotel in the heart of Chicago’s Loop neighborhood, announced the appointment of Executive Chef Luis Silva to the team.

“We’re ecstatic to welcome Chef Silva to the food and beverage team at The Gray,” says General Manager Lisa Ares. “Under his leadership, we look forward to reaching new culinary heights and continuing to deliver exceptional dining experiences to our guests throughout the property.” 

Chef Silva’s love for cooking ignited when he was a young child. He consistently showed interest in his mother’s cooking and she knew there was potential to be tapped. Learning from his mother, Chef Silva excelled in the kitchen, developing his own culinary style over the years that reflects his background. As a first generation American from Mexican descent, he loves using non-Latin American foods and giving them a Mexican twist. 

His culinary career started in service to his country. For five years, he served in the United States Marine Corps with three of those years serving as a Sergeant. While stationed at Marine Corps Air Station Miramar in San Diego, California, Chef Silva specialized in food service, manning the daily duties of the galley and training new Marines. 

After the Marines, Chef Silva moved to Chicago and transitioned to the hotel and restaurant industry. He became Sous-Chef at 312 Chicago, an Italian restaurant adjacent to The Allegro Royal Sonesta Hotel Chicago, formerly Kimpton Hotel Allegro, in 2012 before climbing to Executive Sous-Chef of the hotel in 2017. He remained here for over three years during which he developed menus, coordinated banquets and oversaw kitchen operations and costs. Chef Silva next took on the Executive Sous-Chef position at Ruth Lake Country Club for a year, but he felt the tug to return to Kimpton. Following this calling, he became the Executive Chef at Kimpton Hotel Monaco Chicago in 2022. 

“It’s the way Kimpton treats its people,” says Chef Silva. “Kimpton culture brings a sense of camaraderie.”  

Now joining Kimpton Gray Hotel, Chef Silva will oversee Boleo and Vol. 39 as well as banquet, catering and private dining events for hotel guests. In the kitchen, his leadership is backed by authenticity and empathy as he aims to cultivate an environment of respect. 

“My approach to any role is the same – be who I am and treat people the way I would want to be treated,” says Chef Silva. 

The Kimpton Gray Hotel, located in the historic New York Life Insurance Building, takes its name from the Georgia Gray marble that has lent the structure a sense of sophistication for well over a century. The hotel is home to Boleo, a rooftop restaurant and lounge perched high above the city on the 15th floor that offers innovative Latin-influenced cocktails, bright flavors, vibrant music and a sleek-yet-lush design that evokes the dynamic energy of South America. On the second floor is  Vol. 39, an elevated cocktail bar that features a selection of bespoke cocktails, known and newly discovered beer and wines and an extensive collection of spirits from every part of the world.

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