As someone who regularly frequents the Chicago foodie scene and stays up-to-date on hot downtown locales, it is no wonder that Staytion, the newly renovated space at the Renaissance Chicago Downtown Hotel that opened in May 2015 made its way onto my radar.
Unlike upscale hotels of our parents' generation that boasted quiet elegance, this new Renaissance spot aims to be a destination for travelers and locals alike by providing rich accommodations with hip details. The hotel has been outfitted by the Getty Design Group and has no shortage of art throughout. They also keep things fun with draws like a DJ spinning in the lobby the entire weekend of Lollapalooza and a nightly punch ritual served every evening at 6:00 p.m. for guests.
This punch ritual is one of many details arranged by Chef Daniel Perez. Chef Perez hails from Moline, Illinois and completed the Culinary Arts program at Joliet Junior College. With many years in food and bev under his belt, Chef Perez has been an integral part of Marriott's culinary family for close to two decades. He currently serves as the Executive Chef for the Renaissance Chicago Downtown and oversees operations at Great Street, the hotel's upstairs restaurant that boasts incredible views of the city and a menu that pulls influence from across Chicago's many neighborhoods, and Staytion Market & Bar, the lobby's restaurant that allows for grab-and-go bakery items or a more relaxed meal.
As someone who rightfully boasts about his large garden at home in Lombard, Illinois, Chef Perez is attune to the produce that changes with each season and works to build his menu around what is available. "I have a huge garden at home," shares Chef Perez. "Raspberries, strawberries, blueberries, squashes, peppers, three or four kinds of tomatoes, broccoli, cauliflower, lettuce, pretty much everything. Having a garden at my house, I know what's in season and I can incorporate that here."
Chef Perez describes Staytion's menu as encompassing Chicago street food. He says, "We put in a twist, add something to it. We also try to use a lot of local ingredients. We're really big on that. It's sometimes tough to [always source local] at a hotel, but for us it's part of the experience." Kale is one of his favorite greens to work with (and one of mine, too!). He serves a Caesar salad upstairs at Great Street and a Chicago Chop Salad at Staytion, both incredible dishes that take classic fare and spice them up with this dark green.
Inspiration for Chef Perez crosses time and place. When I asked about his favorite food memory, he went all the way back to his childhood. "It was always helping my mom cook Thanksgiving Day dinner. It was just seeing everyone enjoying the food and what we put out. That's what got me into the industry," he says. The Chef loves to eat at mom and pop restaurants when he travels. He notes that there's really no creativity in a big chain, and as someone who loves to eat local, it's no wonder he likes to support local - wherever local is!
Chef Perez also shared that if he could have an opportunity to cook with any other professional chef it would be wizard of molecular gastronomy Grant Achatz. "I would pick his brain for days," says the Chef. "I had the pleasure of eating at his restaurant a few years ago and it was an experience."
Admittedly, I love to cook at home and am always looking for tips from the pros to bolster my repertoire. I asked the Chef for his t op five kitchen must haves.
- A food thermometer. It's hard to be a great cook if you can't control what's happening in your oven! (Check out the Oxo Good Grips® Instant Read Digital Thermometer.)
- A blender or immersion blender. (I love the Cuisinart® 2-Speed Smart Stick® Hand Blender.)
- A pasta machine because nothing beats homemade pasta (just ask Chef Perez's kids!). (This Atlas® Marcato Pasta Machine is tops.)
- A good stainless steel pan for searing. (You can't go wrong with a 14" All-Clad®.)
- A good cast iron pan for getting that heat indoors. (This Lodge® 12" Classic Cast Iron Skillet won the Cooks Illustrated product test.)
What can you expect next from Chef Perez at this location? He's already hard at work on a menu for a rooftop bar opening in Spring 2016. Positioned as a hotel that tries not to be too traditional, I can only imagine this new venture will have food and bev selections as wonderful as the other two offerings in the hotel.
As it appears the chill of fall is already setting in where I live, I can tell you I'm very much looking forward to ringing in the hints of next summer's warmth with Chef Perez in the spring. In the meanwhile, I think it's time to hit Staytion for a killer craft cocktail. Who's with me?
