The team at Kimpton Gray Hotel has announced a new addition to the food and beverage leadership team: Aaron Munson, Executive Chef for the hotel and Boleo.
“We’re excited to welcome Chef Aaron to The Gray,” said Lisa Ares, General Manager. “Chef is an ideal fit for our hotel because of his background, out-of-the-box approach, and determination to keep the hotel and its dining venues on the map as a Chicago favorite for both locals and visitors alike.”
Chef Aaron’s culinary adventure began as a child when he lived in India for a year, and he has never stopped exploring and experimenting with different types of food since. In 2009, he moved to Cabo San Lucas, Mexico where as Chef de Cuisine at Capella Pedregal he was responsible for menu creation for three restaurants, three bars, daily pool amenities, 24-hour room service and banquets. After four years, he settled in Chicago as the Executive Chef for Capella Hotel Group at Wyndham Grand where he oversaw 8,000 square feet of event space that in 2014 received “Best of Weddings” by The Knot. Shortly thereafter Chef joined the team at DIRTT Showroom as the executive chef where he developed a seasonal menu and beverage program for the Chicago showroom that offers culinary experiences for their clients. After a few years, he accepted a new executive chef position at Hyatt Centric and reopened a culinary program after a 14-month shutdown.
In his new role as the hotel’s executive chef, he will oversee Boleo, Vol. 39, and all banquet, catering and private dining events for guests. Since joining the team, Munson has worked alongside the Vol. 39 team to reimagine a brand-new menu of bites to accompany the cocktail lounge’s beverage menu. A newly inspired menu at Boleo will also launch in the coming months as just one of the changes arriving at the South American rooftop restaurant this spring.
“I’m excited to continue my hospitality and dining career here at The Gray and in an environment where I can focus on seasonal and from scratch cuisine,” said Chef Aaron Munson. “My greatest passion is not only food but also inspiring a positive, creative and engaging culture by empowering our culinary colleagues. I look forward to working closely with the team to develop new menus, recipes, experiences and, of course, a dining program that stands out from the rest of Chicago that keeps everyone coming back for more.”
The team at Kimpton Gray Hotel has announced a new addition to the food and beverage leadership team: Aaron Munson, Executive Chef for the hotel and Boleo.
“We’re excited to welcome Chef Aaron to The Gray,” said Lisa Ares, General Manager. “Chef is an ideal fit for our hotel because of his background, out-of-the-box approach, and determination to keep the hotel and its dining venues on the map as a Chicago favorite for both locals and visitors alike.”
Chef Aaron’s culinary adventure began as a child when he lived in India for a year, and he has never stopped exploring and experimenting with different types of food since. In 2009, he moved to Cabo San Lucas, Mexico where as Chef de Cuisine at Capella Pedregal he was responsible for menu creation for three restaurants, three bars, daily pool amenities, 24-hour room service and banquets. After four years, he settled in Chicago as the Executive Chef for Capella Hotel Group at Wyndham Grand where he oversaw 8,000 square feet of event space that in 2014 received “Best of Weddings” by The Knot. Shortly thereafter Chef joined the team at DIRTT Showroom as the executive chef where he developed a seasonal menu and beverage program for the Chicago showroom that offers culinary experiences for their clients. After a few years, he accepted a new executive chef position at Hyatt Centric and reopened a culinary program after a 14-month shutdown.
In his new role as the hotel’s executive chef, he will oversee Boleo, Vol. 39, and all banquet, catering and private dining events for guests. Since joining the team, Munson has worked alongside the Vol. 39 team to reimagine a brand-new menu of bites to accompany the cocktail lounge’s beverage menu. A newly inspired menu at Boleo will also launch in the coming months as just one of the changes arriving at the South American rooftop restaurant this spring.
“I’m excited to continue my hospitality and dining career here at The Gray and in an environment where I can focus on seasonal and from scratch cuisine,” said Chef Aaron Munson. “My greatest passion is not only food but also inspiring a positive, creative and engaging culture by empowering our culinary colleagues. I look forward to working closely with the team to develop new menus, recipes, experiences and, of course, a dining program that stands out from the rest of Chicago that keeps everyone coming back for more.”
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