The Rose Hotel Appoints Executive Chef Nicholas Malloy
Chef brings fresh flavors for all dayparts at Chicago/O'Hare boutique property in the Tapestry Collection by Hilton.
Rosemont’s first boutique hotel and closest off-airport property to O’Hare International Airport, The Rose Hotel Chicago/O’Hare, Tapestry Collection by Hilton, which recently opened its doors at 5200 Pearl Street, has hired Nicholas Malloy as the executive chef of the property. Malloy comes to The Rose Hotel Chicago/O’Hare team with a background that spans high-end hotels and independently owned restaurants around the Chicagoland area.
Malloy graduated from Kendall College Culinary School in 2009 and joined the team at the independently owned 545 North Bar & Grill. From there, he moved on to become lead supervisor of the banquet culinary team at the JW Marriott Chicago. In 2014, he joined the Chicago Marriott Naperville as a sous chef, where he became the leader in designing the menu for their Artisan Table.
“We are beyond ecstatic to welcome Nicholas to our growing team,” says Micaela Haas, GM of The Rose. “Nicholas brings with him an inviting personality and has already embraced our motto One Team One Dream when serving patrons and working alongside our fellow colleagues. We are eager for our hotel guests and the public alike to stop in and experience Chef’s new menus.”
Patrons of The Rose Hotel Chicago/O’Hare restaurant can enjoy a selection of delectable bites for breakfast, lunch, and dinner services. To start the morning on the right note, guests can opt for a light Rose Bowl with chia seed, flax seed, blueberries, banana, toasted coconut, a cashew crumble, fresh strawberries, and glossed with honey and a Greek non-fat yogurt; a Quinoa Hash, served with two fried eggs, kale, feta cheese, wild mushrooms, fresh avocado, and cilantro; or a Breakfast Panini, with two eggs, thick-cut bacon, turkey or pork sausage, and smoked gouda on toasted sourdough, and a side of hash browns. Guests who come in for lunch can enjoy an assortment of menu items, including sandwich options such as a Turkey Pita with seared turkey, goat cheese, avocado, tomato, a miso cream, and shaved jalapenos; salad options including a Pearl Street with mixed greens, shredded carrots, cilantro, peanuts, edamame, sesame seeds, and a creamy miso ginger dressing; along with smaller sides such as the Foie Gras & Fries Walk into a Bar, crunchy fries drenched in graded foie gras.
For dinner, patrons can opt between small and large plate options. Guests dining on the lighter side can order Salmon Poke with Atlantic salmon, sriracha sesame cream, wonton chips, avocado rose, and topped with togarshi; or a Kohlrabi with with mixed greens, blueberry, fried chick pea, parmigiana reggiano, prosciutto crisp, and a honey citrus vinaigrette. Those looking for something heartier can select a Rose Burger, an eight-ounce beef cheek burger with smoked gouda, caramelized onion, crème fraiche ketchup, and thick-cut bacon on a potato bun, served with fries, or A Duck Met a Shrimp, with duck confit, shrimp, bacon, sweet onion, grits, smoked gouda, and cracked pepper.