Chicago’s The Gwen, a Luxury Collection Hotel, has named Matt Jergens as its new executive chef. Previously an executive sous chef at the The Liberty, a Luxury Collection Hotel, Boston, Jergens brings over six years of luxury hotel culinary experience to his new role.
At the Gwen, Jergens plans to revamp the property's food and beverage program with a modern takes on classic dishes such as the Grilled Skirt Steak with green beans, fried green plantains, chimichurri, lime crème fraiche; and the Pan Roasted Salmon with roasted mushrooms, snow peas, bok choy, warm miso vinaigrette. Additionally, Jergens will launch the first weekend brunch menu at The Gwen. Menu highlights include Smoked Salmon Toast, Mascarpone Pancakes, and the Fried Chicken and Egg Sandwich.
“Our food and beverage brings a current feel to an area that has some older classic restaurants,” Jergens said in a statement. “We want to make the best tasting food and drinks we can and showcase them in a way that coincides with the newest trends and techniques.”
Jergens was raised in an Italian household just outside of Boston and got his first charcoal grill when he was 11 years old. He started bussing tables at age 17 and eventually landed in the kitchen after working front-of-house. Upon his graduation from Cambridge Culinary Arts School in 2011, he landed his first full-time cook position at The Liberty hotel, where he worked his way up to executive sous chef.