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.