The Silversmith Hotel recently appointed Adam Blake Jones as director of food and beverage and Nelson Erazo as executive chef of Adamus, the hotel’s new lounge and restaurant.
"Adam encompasses the leadership skills and vision necessary to achieve success in a thriving Chicago restaurant and nightlife scene," said Hans Ritten, general manager. "We’re confident in his abilities to shape our program into one of the best."
Jones joined the Silversmith Hotel from Level Two Bar and Restaurant at Hyatt Chicago Magnificent Mile where he served as director of outlets. Prior to that he led operations for five food and beverage outlets at The Intercontinental Hotel in Milwaukee.
"Having worked in various aspects of the culinary and hospitality industry, I’m excited to further my career with the opening of Adamus," Jones said. "Our team has high standards in place, and guest service is our top priority."
In his new role, Jones will be responsible for overseeing all aspects of the food and beverage program, guest satisfaction, maintaining vendor and supplier relationships and ensuring innovative and quality menu options and lounge promotions.
As executive chef, Erazo will oversee all food and beverage for the hotel including its restaurant, new lounge and in-room dining.
"With an impressive education and admirable culinary background, Nelson brings a spirited exuberance that perfectly complements the energy of Adamus,"said Ritten. "His passionate work ethic and dedication to his craft shine through his inspired creations."
Erazo earned an associate degree in applied science in culinary arts as well as a bachelor's degree in culinary management from Johnson & Wales University. He worked abroad in the education program in Germany and gained experience working at various hotels and restaurants in Florida.
"I'm excited to enter the thriving Chicago restaurant scene, and help Adamus stake its claim among the culinary elite," said Erazo. "Surrounded by an inspiring group of individuals at Silversmith, I look forward to applying the same level of distinct service, design and cuisine.