The Conrad Chicago, the 21-story hotel property featuring three Richard Sandoval Restaurants, is slated to open this October steps from the famed Magnificent Mile. This week the hotel announced two new key players to its culinary team: Nathan Volz, hotel executive chef, and Anistar Griffith, executive pastry chef. Both respected professionals in the culinary industry, Volz and Griffith will bring exceptional leadership, skill and knowledge to their respective positions, allowing Conrad Chicago to provide top-quality dining experiences both to hotel guests and local diners.
A seasoned hospitality professional with more than 15 years of culinary experience, Volz will be responsible for overseeing all culinary operations on property, including the hotel’s in-room dining, meeting and convention functions as well as all culinary activities associated with Conrad Chicago’s special events. Volz has been tasked to oversee the property’s food and beverage team to ensure the dining experience is memorable for both business and leisure travelers visiting from all over the world.
Prior to joining Conrad Chicago, Volz worked at several properties within The Ritz-Carlton portfolio for over 10 years. Most recently, Volz served as executive sous chef at The Ritz-Carlton in Charlotte, where he oversaw banquets, menu development and the re-launch of the upscale cocktail bar, The Punch Room. During his time there he dramatically revamped the property’s culinary experience. Under his leadership, The Ritz-Carlton in Charlotte became known as one of the premier establishments in the city for weddings and other events. Previous experience also includes the role of chef de cuisine at 10ARTS by Eric Ripert at The Ritz-Carlton in Philadelphia. Volz holds a certificate of culinary arts from Le Cordon Bleu.
Bringing an extensive resume of high-end food and beverage expertise, Griffith will be responsible for the day-to-day operations of the pastry kitchen. Griffith will oversee the creation and execution of the dessert menus and will work directly with executive chef James Lintelmann and the Richard Sandoval team to carefully curate innovative programming and menus for the three dining concepts at the Conrad Hotel. The three dining concepts include Baptiste & Bottle, a barrel bar with Great American inspired fare & features an extensive bourbon and whiskey selection; Noyane, a contemporary Japanese restaurant with top-shelf cocktails and stunning skyline views from its coveted rooftop; and Il Tavolino, an authentic Italian café that caters to casual dining in an intimate street-side setting.
With experience spanning 10 years in the culinary industry, Griffith has held impressive leadership roles throughout her career. Prior to joining Conrad Chicago, Griffith served as executive pastry chef and executive sous chef at the acclaimed Crop Restaurant Group in Cleveland, Ohio, where she was responsible for the creation of all pastry menu items for five restaurants in the Cleveland area. Additionally, Griffith worked as executive pastry chef at Charlie Trotter’s in Chicago. Griffith gained most of her culinary inspiration through her travels in South Korea, Japan, China, Singapore and Hong Kong where she received a wealth of culinary knowledge that has influenced the food and flavor she uses today. She began her culinary career working at Alain Ducasse au Plaza Athenee in Paris, France, cultivating most of her culinary and leadership skills. A Wisconsin native,Griffith earned a degree in culinary and pastry arts from École Supérieure de Cuisine Française in Paris.