Fairmont Chicago, Millennium Park, 200 North Columbus Drive, announced today the appointment of Executive Chef William Schultz. Chef Schultz will oversee all culinary teams and efforts at Fairmont Chicago, including Columbus Tap, the Lobby Bar, in-room dining, and special event and banquet culinary operations. A native of Ocean Springs, Mississippi, Chef Schultz combines his Southern roots with 15 years of culinary experience, including Fairmont Austin most recently, to bring southern comfort cuisine to guests and local Chicagoans.
As the new Executive Chef of Fairmont Chicago, Millennium Park, Schultz debuts two fresh menus in his new role. Southern comfort meets the Windy City with the savory new brunch menu at Columbus Tap served Saturdays and Sundays 11:30am from 3:00pm. Local ingredients fused into classic southern dishes are evident throughout the menu including the Chicken & Waffles, featuring southern fried chicken thighs, cornbread waffle and braised collards topped with Lincoln Park honey butter. Other menu highlights include the Halsted Omelet, featuring three eggs, ham, sweet onion and aged Wisconsin cheddar, and the Tropical Beignets, topped with pineapple jam and toasted cashews.
The theme continues with a fresh breakfast menu curated by Chef Schultz. Guests can select from sweet or savory dishes, including the Cornmeal Waffles topped with bourbon caramel, Lincoln Park honey butter and corn-dulce crumble, or the Midwest Benedict, featuring two poached eggs, smoked whitefish, toasted English Muffin, heirloom tomato and pickled hollandaise. Guests looking for southern-size portions can opt for the Columbus Tap Signature Buffet, featuring an array of mouthwatering options including organic cage-free scrambled eggs, a charcuterie board and local artisan cheeses, Catsmo smoked salmon, steel cut oats and house-made granola with yogurt
Chef Schultz joins Fairmont Chicago, Millennium Park from Fairmont Austin, where he served as Senior Sous Chef for two years. Chef Schultz earned his first taste of the culinary world working at iconic hospitality venues including Mandalay Bay Resort & Casino and The Mirage. He went on to prominent roles including Fairmont property Fairmont Scottsdale where he served perfected his pastry and baking expertise serving as Executive Pastry Chef and further on as Executive Sous Chef
Fairmont Chicago, Millennium Park is one of the city’s premier locations for meetings, weddings and social events. The hotel features more than 63,000 square feet of flexible meeting space, two dining outlets and 24-hour in-room dining for its 687 guestrooms. For more information, visit www.fairmont.com/chicago or call 312-565-8000.