Food and Beverage Experiences at theWit
A glamorous escape set 27 stories above it all, ROOF has earned international acclaim for its expressive design and entertainment, sweeping skyline views, and unique hand-crafted cocktails and cuisine. Rated Hotel Bar of the Year by Nightclub & Bar Awards and one of the Top 3 Rooftop Bars in the World by Travel+Leisure, our indoor/outdoor downtown Chicago venue features a retractable ROOF and a space that is climate controlled, making ROOF accessible all year-round.
State and Lake Chicago Tavern combines the flair of artisanal American cuisine with the warm, welcoming vibe of a neighborhood pub. Named after the iconic intersection in the heart of the city, State and Lake Chicago Tavern serves up new twists on bistro fare, with an emphasis on featuring the finest locally sourced and wholesome ingredients.
A 3% fee will be added to all credit card transactions.
David Daneilson, Vice President of Food & Beverage
David Danielson serves as Vice President of Food & Beverage for theWit, overseeing culinary direction for the property’s signature restaurant concepts, rooftop dining, banquets, catering and in-room dining.
A chef-driven hospitality executive with more than 30 years of experience, Danielson most recently oversaw culinary operations for the Kentucky Derby and served as Chief Hospitality Officer for a destination distillery with multifaceted food and beverage operations. His career has included executive leadership roles at Rockefeller Center, the U.N. Plaza Hotel, Palmer House Hilton, Churchill Downs and Log Still Distillery, along with consulting and leadership work tied to globally recognized events including the Super Bowl, Olympic Games, U.S. Open Tennis Championships, PGA Championships (most recently the 2026 Masters Tournament), the Grammy Awards and Lollapalooza.
Formally trained in France at the Dumas Pere School of French Cooking and the Ecole Hoteliere de Tain-l’Hermitage, Danielson is known for pairing strong culinary technique with disciplined systems, team development and guest-focused hospitality. At the center of his philosophy is a belief that memorable dining experiences come from craveable food, operational excellence and creating places where guests feel part of something special.
A Chicago native, Danielson is proud to return home for this next chapter. He is also the co-author of The Bourbon Country Cookbook and has appeared nationally as a celebrity judge on Top Chef Season 16 and in countless news outlets.
“Hospitality is about more than serving a great meal — it is about creating a feeling of warmth, care and connection that guests remember,” says Danielson.
Armando Diaz, Executive Chef
Armando Diaz serves as Executive Chef of theWit Chicago, A Hilton Hotel, where he oversees the culinary direction for State and Lake Chicago Tavern, ROOF on theWit, banquets and catering for the property’s 13,000-square-feet of meeting and event space, and in-room dining. He brings an ingredient-driven approach and a leadership style rooted in thoughtful hospitality, strong culinary fundamentals and creating memorable guest experiences across every dining touchpoint in the hotel.
Most recently, Diaz spent four years as a freelance task force chef, helping to overhaul food and beverage programs at hotels and restaurants nationwide. Prior to that, he served as Executive Chef at The Confidante Miami Beach and as Executive Sous Chef at Andaz 5th Avenue in New York. Earlier in his career, he held roles at Hyatt’s Antlers Lodge in San Antonio, NOCA in Phoenix, and under Chef William Bradley at VU in Scottsdale and Addison at Grand Del Mar.
A defining chapter in Diaz’s culinary journey came when he spent time in Italy, immersing himself in local kitchens and markets and deepening his appreciation for authenticity, timeless technique and a strong sense of place. At theWit, he will bring a fresh, approachable perspective inspired by Chicago’s local culture and producers, with an emphasis on vibrant, welcoming food and beverage experiences.
Inspired first by his grandmother’s table, Diaz views hospitality as an expression of care, connection and generosity. “Great ingredients should always lead the way, but the most memorable meals are the ones that make people feel something,” says Diaz. “I want every experience at theWit to feel welcoming, flavorful and full of character.”
