Executive Chef Kevin Atkinson
From his southern roots in North Carolina, Chef Kevin Atkinson brings his extensive culinary background theWit Hotel Chicago as the newly appointed Executive Chef. Joining theWit team in 2012 as the hotel’s Executive Sous Chef, he brings a wealth of knowledge in many culinary styles. Stemming from his passion for the hospitality industry, he brings 15 plus years of experience in top hotels’ high volume fine dining restaurants and special occasion events. As Executive Chef, Atkinson plans to show his culinary vision through his zestful menu conception approach for all of the culinary offerings at theWit Hotel Chicago, ROOF and State and Lake Chicago Tavern.
In his former position at theWit, Atkinson lent his hand in the development of the culinary programs to reflect the hotel’s brand mantra of “more experience than hotel.” This included the re-launch of the menu and energetic design refresh for State and Lake Chicago Tavern — the hotel’s premier restaurant featuring artisanal American cuisine. His vision reflected the hotel’s personality through the overhaul of the breakfast, lunch, dinner and late-night menus as well as the launch of the hotel’s unique SPE Certified menu. Additionally, Chef Atkinson led the creation of several unique menus for banquets, catering and other special events at the property including the hotel’s rooftop lounge — ROOF on theWit. In 2013, Chef Atkinson’s was recognized for his leadership and named theWit’s manager of the year.
Executive Pastry Chef Toni Roberts
Chicago’s sweetheart reigns in the pastry kitchen of theWit hotel creating witty, infectious confections for guests at ROOF, State and Lake Chicago Tavern, Weddings and Spa@theWit. Her reverence for Valhrona chocolate is evident in her delicate black bottom chocolate mousse. The lemon marshmallow cake, light beignets, custom macarons and chocolate churros made with Patron XO are all house favorites.
As gentle and elegant as the sweets she creates, Chef Toni is widely appreciated by guests and peers, alike. Chef Toni had her dessert selected by TimeOut Chicago as one of the “100 Best We Ate This Year” in 2008, received a Jean Blanchet Award for Culinary Excellence for Rising Star Pastry Chef in 2009, won the Best Dessert Menu 2009 award by Pastryscoop.com was named one of the “Top 30 under 30” by Zagat in 2012. She also had the privilege to assist Chef Marcus Samuelsson at the White House during his Guest Chef appearance for the Obama Administration’s first State Dinner.