• Nicholas Malloy is the new Executive Chef at The Rose Hotel Chicago/O’Hare 

    POSTED January 21, 2019

Nicholas Malloy has been appointed as the executive chef at The Rose Hotel Chicago/O’Hare, Tapestry Collection by Hilton. The new hotel, just minutes from Chicago's O'Hare International Airport, is the first boutique hotel in the area. Malloy joins the hotel with a strong background in the culinary industry; having graduated from Kendall College Culinary School in 2009, and most recently worked at the Chicago Marriott Naperville as a sous chef. 

Malloy is excited to make things his own at The Rose Hotel. When asked what he is most looking forward to in his new role, Malloy says, “Creating new food that mirrors the hotel’s personality. Our hotel is so unique and fun, I want the food to leave the same impression. I love bringing visions and tastes to life. I always dream up dishes in my head. I can find influence anywhere—paintings, graffiti, etc. I enjoy being creative and this industry is a perfect vessel for that.” 

Malloy believes that this kind of creativity can be achieved in a kitchen that functions as a team. “[I want to] build a team that is always learning and challenging themselves to create. The chef should never be the only one creating in the kitchen. I want my crew engaged and proud of the work they are doing.” 

Malloy’s creativity shines through in some of the dishes that the hotel offers on their menu. For breakfast, guests can try the “Rose Bowl,” with chia seed, flax seed, blueberries, banana, toasted coconut, a cashew crumble, fresh strawberries, and glossed with honey and non-fat Greek yogurt. For lunch, try the “Pearl Street,” named for the road that the hotel is on, with mixed greens, shredded carrots, cilantro, peanuts, edamame, sesame seeds, and a creamy miso ginger dressing. One of many dinner options includes “A Duck Met a Shrimp,” with duck confit, shrimp, bacon, sweet onion, grits, smoked gouda, and cracked pepper. 


Renaissance Chicago Downtown Hotel has announced the appointment of Russell Shearer as executive chef. With over a decade of experience working in hospitality kitchens across the country, most recently at JW Marriott Chicago, Shearer will oversee the hotel’s culinary operation, including one of Chicago’s hottest rooftop destinations, Raised. 


These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to Megan Gosch

The Albert in Hotel EMC2 recently appointed Larry Feldmeier as its new executive chef. With over 12 years of experience in the industry, Feldmeier will combine technique and style to create a refined, yet innovative menu for the contemporary restaurant.


Skyline Exhibits, a leading trade show marketing company, has announced Mark Gomilla has been named the general manager of its Regional Service Center in Chicago.

Gomilla, is no stranger to Skyline having worked within the Skyline dealer organization for more than 10 years. He was most recently the president of Skyline Exhibit Resource, a Skyline dealership in De Pere, Wisconsin. Gomilla had also previously managed the service side of business.