In the lobby of Sheraton Grand Chicago Riverwalk Hotel, the Chicago location of Shula’s Steak House has announced new additions to the culinary team and a new spring food menu. Chef Timothy Wedell, Executive Chef of Sheraton Grand Chicago Riverwalk, and Chef Chayanne Aranda, Senior Sous Chef of Sheraton Grand Chicago Riverwalk have been added to the team.
Chef Wedell joins the team leading culinary operations at the hotel’s banquets and room service as well as offering oversight for the hotel’s dining outlets, including Shula’s Steak House. Chef Wedell has served as the Executive Chef at several hotels and resorts, including Marriott properties.
“My main focuses coming into this role as executive chef are to provide associates with the tools they need to succeed at their jobs, offer mentorship, and boost excitement within the culinary department,” said Chef Wedell.
Chef Aranda, another new face to the culinary team, brings 13 years of experience to the team and will be leading the day-to-day operations of Shula’s kitchen and menu development and execution.
“I’m excited to be continuing my culinary career at Shula’s Steak House at Sheraton Grand Chicago Riverwalk,” said Chef Aranda. “My goal is to lead with humility and share my passion with the team here at Shula’s which will translate to the best possible guest experience.”
With the new culinary team leading the Chicago location for Shula’s Steak House, Chef Aranda has revamped the food menu. Dishes from Chef Aranda include the Churrasco Style Steak Frites which features Shula’s Signature New York Strip Steak paired with homemade kennebec potato fries fried in wagyu beef tallow. The steak is finished with an Argentinian chimichurri sauce featuring hand chopped herbs and toasted spices mixed in a traditional molcajete.
“The richness of the dish is well-balanced with the sweetness and acidity, creating a harmonious blend of flavors. The texture is also noteworthy, with a satisfying crunch from the toppings,” said Chef Aranda.
Also featured on the menu is the Short Rib Ragu Pappardelle which is mixed with goat cheese and pickled mirepoix for extra flavor, and the Lemon-Thyme Roasted Chicken served with smashed fingerling potatoes and garlicky spinach and finished with sherry-chicken jus. Shula’s also offers a variety of steak cuts such as a 24 oz Porterhouse, 22 oz Cowboy Ribeye, or 10 oz Wagyu Hangar Steak prepared to each guests’ liking. Each steak can pair with the variety of sides, including vegetables, grains, steak fries, and more.
For seafood options, Chef Aranda serves a Black Bass with corn succotash and cauliflower Beurre blanc. There’s also Jumbo Lump Crab Cakes with remoulade and Shula’s steak fries, as well as Pan Seared Salmon featuring creamy lemon-mushroom farro and asparagus.
Before diving into the selection of entrees, guests can whet their appetite with a variety of starters from New Orleans BBQ Shrimp seasoned with cajun spices, Thick Cut Nueske's Bacon flavored with a bourbon-honey glaze and tomato jam, or Steak Tartare featuring black garlic aioli and crostini. Guests can also explore the list of classic cocktails like the Dirty Martini, Perfect Manhattan, Negroni or Rob Roy, as well as a variety of wines by the glass or bottle ranging from California’s Sonoma and Napa Valleys; Tuscany, Italy; New Zealand and more.
In the lobby of Sheraton Grand Chicago Riverwalk Hotel, the Chicago location of Shula’s Steak House has announced new additions to the culinary team and a new spring food menu. Chef Timothy Wedell, Executive Chef of Sheraton Grand Chicago Riverwalk, and Chef Chayanne Aranda, Senior Sous Chef of Sheraton Grand Chicago Riverwalk have been added to the team.
Chef Wedell joins the team leading culinary operations at the hotel’s banquets and room service as well as offering oversight for the hotel’s dining outlets, including Shula’s Steak House. Chef Wedell has served as the Executive Chef at several hotels and resorts, including Marriott properties.
“My main focuses coming into this role as executive chef are to provide associates with the tools they need to succeed at their jobs, offer mentorship, and boost excitement within the culinary department,” said Chef Wedell.
Chef Aranda, another new face to the culinary team, brings 13 years of experience to the team and will be leading the day-to-day operations of Shula’s kitchen and menu development and execution.
“I’m excited to be continuing my culinary career at Shula’s Steak House at Sheraton Grand Chicago Riverwalk,” said Chef Aranda. “My goal is to lead with humility and share my passion with the team here at Shula’s which will translate to the best possible guest experience.”
With the new culinary team leading the Chicago location for Shula’s Steak House, Chef Aranda has revamped the food menu. Dishes from Chef Aranda include the Churrasco Style Steak Frites which features Shula’s Signature New York Strip Steak paired with homemade kennebec potato fries fried in wagyu beef tallow. The steak is finished with an Argentinian chimichurri sauce featuring hand chopped herbs and toasted spices mixed in a traditional molcajete.
“The richness of the dish is well-balanced with the sweetness and acidity, creating a harmonious blend of flavors. The texture is also noteworthy, with a satisfying crunch from the toppings,” said Chef Aranda.
Also featured on the menu is the Short Rib Ragu Pappardelle which is mixed with goat cheese and pickled mirepoix for extra flavor, and the Lemon-Thyme Roasted Chicken served with smashed fingerling potatoes and garlicky spinach and finished with sherry-chicken jus. Shula’s also offers a variety of steak cuts such as a 24 oz Porterhouse, 22 oz Cowboy Ribeye, or 10 oz Wagyu Hangar Steak prepared to each guests’ liking. Each steak can pair with the variety of sides, including vegetables, grains, steak fries, and more.
For seafood options, Chef Aranda serves a Black Bass with corn succotash and cauliflower Beurre blanc. There’s also Jumbo Lump Crab Cakes with remoulade and Shula’s steak fries, as well as Pan Seared Salmon featuring creamy lemon-mushroom farro and asparagus.
Before diving into the selection of entrees, guests can whet their appetite with a variety of starters from New Orleans BBQ Shrimp seasoned with cajun spices, Thick Cut Nueske's Bacon flavored with a bourbon-honey glaze and tomato jam, or Steak Tartare featuring black garlic aioli and crostini. Guests can also explore the list of classic cocktails like the Dirty Martini, Perfect Manhattan, Negroni or Rob Roy, as well as a variety of wines by the glass or bottle ranging from California’s Sonoma and Napa Valleys; Tuscany, Italy; New Zealand and more.
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