The Signature Room, located on the 95th floor of the John Hancock Tower is world-renowned for excellent cuisine and breathtaking views of Chicago and Lake Michigan, and is a Fred Bollaci Enterprises Preferred Destination, a must visit in Chicago!
In July of 1993, Rick Roman, Nick Pyknis, and dedicated staff members formed a new hospitality management company, Infusion Management Group, to direct the operation of The Signature Room at the 95th® and The Signature Lounge at the 96th®.
Infusion Management Group created a market-driven approach to announce and establish The Signature Room at the 95th® and The Signature Lounge at the 96th® as the premier dining and entertainment destination in Chicago.
With 13 years of kitchen experience under his belt at The Signature Room, Executive Chef Cardel Reid continues to uphold the culinary legacy of the iconic Chicago restaurant. Chef Reid designs his menus around sustainable ingredients sourced from local purveyors and markets such as the Green City Market. Reid credits the innovative nature of his contemporary American dishes to the autonomy encouraged at the Signature Room. “It’s exciting to work somewhere that gives me free range to explore my cooking creativity,” he says. “It’s one of the many reasons why I have loved working at the Signature Room for so long.” Since taking on the role of executive chef in January, 2014, Reid manages the entire back of the house.
Growing up cooking alongside his mother in Jamaica, Reid brings aspects of his upbringing, most notably his affinity for sustainable seafood. The self-taught chef mastered the skills of working in a fine-dining kitchen early on in his time at the restaurant, as he quickly ascended through the ranks after beginning work on the line in 2001. Reid participated in the restaurant’s chef exchange program, traveling to Osaka in 2005 as an ambassador of the Signature Room. During that time, he also had the opportunity to cook for Chicago Chefs de Cuisine Society’s “Les Amis Escoffier” Dinner 2006, and at the James Beard House in 2013, both under the direction of Executive Chef Patrick Sheerin. Prior to becoming the Signature Room’s executive chef, Reid worked for two years as chef de cuisine.
Upscale dining and a menu of contemporary American cuisine lifted the popularity of the restaurant with Chicagoans and visitors alike. In 1996 The Signature Room was named Restaurant of the Year by the Food and Beverage Equipment Executives. It has been voted one of “America’s Top Tables” by Gourmet Magazine readers consecutively since 1997, and won the Wine Spectator Award of Excellence annually since 1999. Other accolades include: “Most Romantic Restaurant” and “Best View,” The Signature Room and Signature Lounge have become part of the quintessential Chicago experience.
In 2013, The Signature Room at the 95th® celebrated its 20th birthday. As they looked back on the years past, Roman and Pyknis marveled in their successes – being a part of the Chicago restaurant community, running a successful fine dining restaurant, and establishing their business as both a “tourist must” and a local favorite for lunch, dinner, or Sunday brunch for a high level of fine dining–high up!
Above: Carpaccio with Salad
Above: Pappardelle Bolognese
Above: Salmon with Mussels
Above: Duck Breast
See you high above Chicago–please tell the folks at the Signature Room that Fred Bollaci sent you!