Avenues At Peninsula Chicago Welcomes Chef De Cuisine Duffy

The Peninsula Chicago -- Hotels, 4/22/2008 10:51:00 AM

Avenues at The Peninsula Chicago welcomes new Chef de Cuisine Curtis Duffy.

Though new to Avenues, Duffy, 32, has worked in some of the country’s best restaurants over the past seven years. He brings with him a wealth of experience, most recently from Alinea, where he was chef de cuisine working for owner/chef Grant Achatz since 2004. Under Duffy's tenure at Alinea, the restaurant was named by Gourmet magazine as the 'Best Restaurant in the United States.'

Prior to Duffy’s experience at Alinea, he worked at Trio (also for Chef Grant Achatz) as pastry chef from 2003 to 2004, and worked in various culinary positions at Charlie Trotter's from 2000 to 2003.  Both Charlie Trotter's and Trio have been recognized nationally as award-winning restaurants with superior cuisine and exceptional service.

The Peninsula Chicago has been applauded for introducing young, vibrant, new talent to the forefront, and Duffy’s talent is anticipated to continue the reputation the hotel and restaurant have established in this arena.

Duffy replaces Graham Elliot Bowles, who was chef de cuisine of Avenues for nearly four years.

Duffy’s menu for Avenues will follow a tasting menu format, providing options for four courses for US$75, eight courses for US$115 and fifteen courses for US$140, as well as a la carte options. The menu will feature Duffy’s thoughtful, progressive cuisine, rooted in showcasing ingredients’ untouched nature with a spontaneous approach to foodstuffs.

Duffy’s menus feature items such as:

English peas with lemon pudding, prosciutto, and foraged wild lettuces
Lamb loin poached in tangerine oil with cured black olives, Greek yogurt and mint oil powder
Wagyu beef with smoked coconut, crunchy soy, puffed tapioca pearls and African blue basil

For dessert, guests can experience such items as:

Banana with liquid blueberryoOrb, sweet madras curry, banana noodles, and lemon balm
Blood orange custard with yuzu-fennel sorbet and sable crumble