A zest for living and eating combined with a wealth of culinary experience has seen Marshall Ziehm appointed executive chef at Residence Inn Chicago Downtown/Loop, home to Roanoke Club and a soon-to-be-opened restaurant.
Guests staying at the Chicago Loop hotel on the corner of Madison and LaSalle streets have already gotten a preview of Ziehm’s creations at Roanoke Club, an upscale lounge and bar that recently debuted on the second floor of the Residence Inn. With plenty of opportunities to employ his culinary passions at the one-of-a-kind hotel, Ziehm is excited to take dining to new heights when Roanoke Restaurant opens mid-year. Ziehm also oversees all of the hotel’s food and beverage operations, including catering services for on-site banquets.
“After working for years in Chicagoland, I’m excited for this incredible opportunity to work at such a historic landmark in the heart of the city,” Ziehm said. “My love for cooking, the exploration of all things culinary and the desire to break boundaries are never ending, and I hope Chicago visitors and locals alike will appreciate my take on the bounties we will offer at the hotel.”
Having worked more than 30 years in the culinary field, Ziehm has dedicated the majority of his life to perfecting the trade. Upon graduating from Western Culinary Institute (now Le Cordon Bleu College of Culinary Arts) in Portland, OR in 1991, he went on to open two critically acclaimed restaurants: Ziehm in Park City, UT, and Ena in Chicago, IL. Later he accepted a corporate chef position for Lettuce Entertain You Enterprises and opened Petterino’s Restaurant in Chicago’s Theater District. His last stint before arriving at the Residence Inn was at Carlucci in Downers Grove, IL.
Growing up on a farm and hunting and fishing at an early age, Ziehm said he learned the importance of sustainability, which has become an important component of his cooking approach. His comprehensive understanding of ingredients, harvested at the height of perfection, and his experiences with cultures across the world are expected to produce exquisite fare for all palates at Roanoke Restaurant, which will serve breakfast, lunch and dinner. An open-concept kitchen will feature a counter for diners to watch Ziehm and his team produce their magic. Private dining spaces for corporate meetings, social soirees and family events will be available with space for up to 120 guests.
Chicagoans can stop by Roanoke Club, open from 11 a.m. to 11 p.m. on weekdays and 4 to 11 p.m. on weekends, to imbibe local beers, unique wines and signature cocktails while sampling flavors of artisan comfort food. The menu features a sampling of items that will appear at Roanoke Restaurant when it launches on the ground level of the hotel.
