Executive Chef Greg Biggers
Chef Biggers hails from Alabama, where he grew up watching his mother prepare Chicken and Dumplins', a Saturday favorite. While attending Johnson & Wales University in Charleston, South Carolina, Biggers worked at Blossom Café as a Pastry Cook, learning the art of baked breads and pastries. Later, he served as Private Dining Chef and then Sous Chef at McCrady’s, an inventive, farm-driven Charleston restaurant.
At Chicago's 4-star restaurant, TRU, Biggers held the role of Chef de Partie under James Beard award-winning Chef Rick Tramonto, and then served as Executive Sous Chef at Morimoto in Philadelphia, developing his craftsmanship with seafood. Next, he rejoined Chef Tramonto as the Executive Chef of two 3-star restaurants, Tramonto's Steak & Seafood and RT Lounge, before joining the team at Levy Restaurants' Fulton's on the River. In January of 2011, Chef Biggers came to Sofitel Chicago Water Tower to oversee all aspects of the hotel’s dining operations, including its restaurant, Café des Architectes.
Chef Biggers strives to build relationships with true artisans of the craft from all over the world. Biggers sources the best quality product available - from exotic fish flown in from Japan to game from Michigan’s Swan Creek Farm and small batch cheeses from France's best creameries. He is proud to lead his team with a philosophy of incorporating both local and global inspirations.