Gurnee, Ill.—KeyLime Cove, a Chicago-area indoor waterpark resort, has announced Chris Adams is the new Director of Food & Beverage Services. Adams, the former Assistant Food and Beverage Director at Milwaukee’s Potawatomi Bingo Casino, will take control of restaurant operations at all six of the 414 room, island-inspired resort’s restaurants and eateries.
With more than a decade of experience in the food industry, and a reputation for innovation, Adams promises to bring a fresh perspective to KeyLime Cove’s culinary offerings. The resort boasts D.W. Anderson’s, an old-fashioned soda shop; The Crazy Toucan, a laid-back margarita grille; Sharky’s Big Bites, a poolside burger joint; Island Temptations, a tropical confectionery and coffee shop; Anna Chovy’s Pizzeria and Hot Diggety Dawgs hot dog stand.
"It's an honor to be brought into KeyLime Cove's quality mix of restaurants," says Adams. "Many of our restaurants are open to the public, and I'm excited to provide a positive, memorable dining experience for resort guests, as well as the greater Gurnee community."
Adams spearheaded two casino expansions during his tenure at Potawatomi Bingo Casino. He was also responsible for conceptualizing all of the casino’s new food and beverage venues, including a Four Star, Four Diamond restaurant, Casino Food Court and a floor beverage service.
Additional new hires at KeyLime Cove include Executive Chef Brian Sault. Sault boasts more than 25 years of experience as an Executive Chef, between positions at the Westin Chicago Northwest, Wyndham Northwest Chicago and Marriott’s Lincolnshire Resort. Among Sault’s many accolades include being named “Executive Chef of the Year” in the Midwest Region. The bulk of his experience has involved handling full-service resorts and multiple restaurants.
The resort also added Restaurant Manager Jerome “Jere” Kowalczyk and Sous Chef Vladimir Zaslavsky. Kowalczyk has more than 10 years experience as General Manager of Bailey’s Restaurant and Chambers Restaurant in Illinois. Zaslavsky was formerly the Executive Kitchen Manager at Champps Americana in Lincolnshire, IL. He also spent five years as the Executive Chef of Versailles restaurant.
