Four Seasons Hotel Chicago
120 East Delaware Place, Chicago, Illinois, U.S.A. 60611-1443
“Travel is vital for chefs. You can read all the cookbooks you want, but you have to see how they do it, too.”
|| Since 1995
|| The Ritz-Carlton Chicago (A
||Bachelor of Science in Hotel and Restaurant Management, University of Wisconsin-Stout|
||English and Spanish|
“If you want to make the best gnocchi, go to Bologna. And if you want to experience tom ka kai, eat it in 120°F heat on the streets of Bangkok at 3:00 in the morning.” That’s Chef Kevin Hickey, executive chef of
Born on the city’s south side, Hickey belongs to a generation of chefs inspired by the 1980s success of Charlie Trotter and others to turn Chicago into one of America’s premier culinary destinations. He got started back in the meat-and-potatoes days, cooking for his sister while his mother pursued Illinois politics. At age 15, Hickey moved to Chicago’s north side and strapped on an apron at his uncle’s restaurant. After college he landed at
He did, however, eventually look down – and he didn’t like what he saw. “I’ve been heavy my whole life. I could always lose it when I wanted, but when I got older, it wouldn’t go away.” Two years ago, Hickey’s weight reached a dangerous tipping point, forcing him into drastic action. He went on a liquid diet and signed on with a sports doctor who taught him to think hard about the food decisions his job presents. He made a deal with himself not to go to work hungry or swallow every morsel he tasted on the clock. Now 40, Hickey has lost 100 pounds and has kept it off for 2 years.
Might diners at
Read the latest coverage on Kevin Hickey and the restaurants at Four Seasons Hotel Chicago.
- USA Today - Chef cooks up a weight-loss solution
Hotel Press Contact
Director of Public Relations
120 East Delaware Place
Chicago, Illinois, U.S.A. 60611-1443
Email Terri Hickey
T. 1 (312) 649-2322
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