A new executive chef for Lockwood
October 2nd, 2014
Matthew Wiltzius has been named executive chef at Lockwood Restaurant & Bar in the Palmer House Hilton in the Loop.
Lockwood focuses on “seasonally influenced modern American cuisine” featuring locally grown ingredients including items from its rooftop garden and apiary.
Mr. Wiltzius has worked alongside chefs Rick Gresh (David Burke’s Primehouse), Jean Tippenhauer and Mark Strausmen (Fred’s at Barneys New York), and, most recently, Herve Cuvee (Waldorf Astoria Chicago).
His new autumn menu includes beef tartare served with black truffle, Dijon, espelette, egg yolk and grilled sourdough; an heirloom carrot salad with aerated mascarpone, anise hyssop, rye, compressed apple and fennel; a grilled rib-eye with “caramelized shallot and potato cobbler,” cress and jus; seared sea scallops with pearl lentils, petite carrots, chili-scented yogurt; and Amish half-roasted chicken with sweet corn and potato waffle, chanterelle mushroom and maple fig gastrique.