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 2011, Chef Biggers came to Sofitel Chicago Magnificent Mile 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.
Chef Biggers is the recent recipient of a StarChefs.com 2015 Rising Star Award.
Executive Pastry Chef Anna Young
Pastry Chef Anna Young is inspired by seasonality and nostalgia. “I try to think about not just what I like, but what our guests respond to,” she says. “Some dishes begin with a simple childhood memory – a piece of candy or chocolate.” Young discovered her love of pastry arts while studying at the Culinary Academy in Pittsburg.
A short time after earning a degree in Specialized Technology/Pastry Arts, she found herself on the opposite coast working as a pastry supervisor at the Arizona Biltmore Resort and Spa, a Waldorf Astoria Collection hotel. In 2007 Young landed at TRU restaurant in Chicago under James Beard award winning chefs Rick Tramonto and Gale Gand. It was here that she developed a razor sharp eye for detail, learning and working among the very best. In 2014, Young joined Sofitel Chicago Magnificent Mile where she put her knowledge of large scale banquet operations and fine dining prowess to work.
Young presents a wide range of show stopping desserts including traditional yet timeless Parisian mini desserts at Café des Architectes, an ever-present offering that allows guests to select from Opera Cake, Paris-Brest, Macarons and other marvels presented in a rolling cart. Young also creates the restaurant’s rotating Dessert Degustation, consisting of mini tastings of her top confections.