Swissotel Chicago announces new executive chef

September 8, 2009 - Effective today, renowned Chicago chef Dan McGee re-joins Swissotel Chicago as Executive Chef. McGee first joined Swissotel Chicago in 2002, where he worked as Executive Chef and was a key player on the original planning committee for the Event Centre, a $47 million renovation that has resulted in 50,000 square feet of premium event space. After leaving to pursue other ventures in 2004, McGee and Swissotel Chicago are excited for his return.

“I look forward to all the new opportunities and challenges Swissotel Chicago has to offer, and I am particularly thrilled to be able to participate in the menu creations for the new Event Centre. Being a part of the original planning of such an enormous endeavor, and then having the opportunity to see everything come to fruition, is a special experience. My menus will reflect the essence of the Event Center: Modern and flowing with stunning visual appeal,” McGee comments.

In his position, McGee will oversee the newly expanded Food and Beverage operation and will incorporate his entrepreneurial and creative expertise to maximize Swissotel Chicago’s reputation for cutting-edge, contemporary cuisine. McGee specializes in crafting fun, decadent twists on classic dishes and has a particular specialty in working with clients to produce the perfect custom menu for every event he caters.

“We are all pleased to welcome Dan McGee back to the Swissôtel Chicago family. With the opening of the Event Centre, we now have the capacity to hold large scale events, and Dan has both the culinary skill and the client relations to make Swissotel Chicago stand out as the premier venue in Chicago for hosting any type of special occasion,” states Tim Herman, Swissotel Chicago’s General Manager.

Before returning to Swissotel Chicago, McGee successfully launched his own catering company and highly acclaimed fine dining restaurant, Dan McGee Restaurant & Catering, of which he remains a partner. His additional experience includes: Executive Chef for Mid-America Club, Executive Sous Chef for Westin River North, and Tournad Chef at Charlie Trotter’s. He is a graduate of The Culinary Institute of America, and trained in Paris, France and Basel, Switzerland.