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Allium Chicken Seafood Paella Colorado Lamb Sun Dried Tomato Brioche Kale Polenta.jpg

Contemporary Midwestern


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Contemporary Midwestern


 

allium

Frequently named one of the top dining destinations in the Gold Coast, Allium is led by Executive Chef Michael Zachman. With his contemporary American cooking style, he incorporates classic methods of brining, smoking and pickling. Perched high above the Magnificent Mile, the restaurant shines with signature Four Seasons service, a Wine Spectator Award winning wine list and recurring events, such as Sunday Side-up Brunch and the popular Sunday Supper. The intimate Allium Bar, with hand-crafted cocktails and premium spirits, is a favorite lounge for locals and visitors alike.

 
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Eat Together


 

 

 

 

 

 

Our preeminent location along the famed Magnificent Mile is the ideal gathering place for locals and visitors alike.

Make a Reservation

Eat Together


 

 

 

 

 

 

Our preeminent location along the famed Magnificent Mile is the ideal gathering place for locals and visitors alike.

Make a Reservation

Open for breakfast, lunch and dinner, Allium has something for every taste.  Zagat, in its article naming us as one of the Top Restaurants In the Gold Coast, said Allium is "appealing to foodies and kids alike at this high-end Gold Coast Hotel haunt whose comfortable atmosphere has the Four Seasons feel without the formality..." 

The Kitchen


The Kitchen


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MICHAEL ZACHMAN

EXECUTIVE CHEF

From deserts to mountains to oceans, Chef Michael Zachman has lived in all kinds of climates across his culinary journey. After graduating from Western Culinary Institute in Portland, Chef Zachman began his career at Four Seasons Resort Scottsdale. Soon thereafter, he was hired as Chef de Partie at Four Seasons Hotel Hampshire. 

In 2006, the United States called him back - to Four Seasons Resort Jackson Hole. When the opportunity came to return to Portland, he accepted a position as Executive Sous Chef at the Nines Hotel. After the Pacific Northwest, his island adventures began with the Ritz-Carlton Reserve in Puerto Rico, followed by Fairmont Orchid on the "big island" of Hawaii, where he lived for nearly three years. The mainland lured him back in early 2017, and Zachman returned to mountain living in Park City - at Waldorf Astoria.  

Now in the Second City, Chicago, Zachman is excited to join the ranks of some of the top chefs in the nation.                                  
"It's no wonder Chicago was named 'best restaurant city' by both Condé Nast Traveler and Bon Appétit in 2017. With its distinct neighborhoods maintaining their ethnic flair, the city attracts some of the leading talent in the culinary world, and I am thrilled to collaborate with them," he said. 

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Scott Gerken

EXECUTIVE PASTRY CHEF

Since joining Four Seasons Hotel Chicago in 2007, Gerken has been turning desserts and other sweet confections into an art form. Gerken is known for his creative "show-stoppers," such as chocolate sculptures and crave-worthy bites that keep guests coming back.

A graduate of the Culinary Institute of America (CIA) and International School of Confectionary Arts in Maryland, Gerken knows that desserts must look as enticing as they taste divine, and tailors his approach to focus on both flavor and presentation.  He only uses fruit at its best, chocolate that has bold, complex undertones and a variety of spices to enhance flavor and color.

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William Mitchell

GENERAL MANAGER

Hailing from Barrington, Illinois, William Mitchell studied Hospitality Management at University of Denver. Upon graduating, he joined with Four Seasons in St. Louis as assistant restaurant manager for Cielo, now Cinder House, inside the hotel. Following this nearly two-year assignment, William transferred to Four Seasons Hotel Seattle, acting as bar manager and assistant manager at its Goldfinch Tavern. In August 2018, he was appointed general manager of Allium Restaurant & Bar.

Commenting on his return to Chicagoland, he said, I'm very excited to be back in my hometown. I want to create a truly warm dining experience at Allium - in which guests feel welcomed from the moment they arrive until their final drink and dessert." 

He also wants to maintain the reputation of Four Seasons Hotel Chicago by delivering five-star service at Allium, commenting, "I want to ensure that there is character and passion behind every meal. Whether guests are coming for a three-course dinner or stopping in for a cocktail, I want our guests to feel like family on each visit."

Charred Octopus, Cauliflower Hummus, Piquillo Aioli, Peruvian Chips