Swissôtel Hotels & Resorts properties provide guests with a luxurious escape that's infused with the freshness and vitality of Alpine energy, a philosophy that carries over into its kitchens and culinary programs. Swissôtel Chicago, the only Swissôtel in the United States, imbues its cuisine with this approach, serving lighter, flavorsome, nutritious fare throughout the day at its banquets and events, restaurant and bar, and in-room dining.
With sweeping views of the Chicago skyline and Lake Michigan, Swissôtel Chicago has 661 guest rooms and 22 meetings rooms with 65,000 total square feet of meeting and event space. The hotel celebrates its 30th anniversary in 2020, and easily serves 1,500 to 2,000 guest meals on peak days.
Dan McGee is the executive chef and director of food and beverage for Swissôtel Chicago, and he designed his menus to reflect the brand’s Swiss hospitality and sense of well-being. “We find creative ways to serve really exceptional food that’s healthful,“ he said. And to prepare it, he relies on the RATIONAL VarioCookingCenter®.
Since 2019, McGee and his kitchen team have used the VarioCookingCenter® to boil, steam, sauté, bake and sear, in record time, even while maintaining energy efficiency. It replaces multiple conventional appliances like the tilt skillet, boiler, range and fryer, and whether it's pasta for banquet pasta bars or braised short ribs that cook overnight, the VarioCookingCenter® delivers consistently outstanding results, with built-in cooking intelligence, accelerated heating, and non-stick surfaces for fast and easy cleaning.
