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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

Led by Executive Chef Sean Murray, Allium has been frequently named one of the top dining destinations in the Gold Coast. Start with the fan favorites - our lobster nachos and Chicago Dog with house-made everything, and enjoy creative dishes, such as jumbo prawns and crispy pork belly with butternut squash or Allium chicken with Italian sausage stuffed leg, kale polenta and crispy onions. You'll find many seafood dishes, too - reflecting Chef Murray's time living on the coasts of Central America and the Pacific Northwest.

 
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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..." 

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The Kitchen


The Kitchen


sean murray

EXECUTIVE CHEF

With more than 15 years of experience, Sean Murray brings his culinary passion to Allium, keeping us on the lists as a top restaurant of Chicago's Gold Coast.

On his menus, guests will find contemporary twists on Midwestern favorites and delectable seafood dishes -evident of his experience cooking on the coasts -  from Vancouver to Costa Rica. A boxer and wellness enthusiast, Chef Sean is also known for his healthy but delicious menu offerings.

“Chicago has been named 'best restaurant city of the U.S.' many times for a reason. I am thrilled to collaborate with these top chefs,” states Murray. 
 

Eric Santoyo

EXECUTIVE SOUS CHEF

A consummate cook, Eric began as a line cook 11 years ago at Four Seasons Hotel Chicago. A master at multi-tasking, managing teams while yet keeping a smile on his face, Eric strives to innovate and keep Allium's menus ever-changing.

When he is not running the line in the restaurant, Chef Eric has mastered large production and is pivotal in all operations that Allium offers.

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.

Executive Chef Sean Murray

Lamb with Peach Romesco, Heirloom Tomatoes and Arugula