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Executive Chef Greg Biggers 
Executive Chef Greg Biggers joined Sofitel Chicago Water Tower in January of 2011 to oversee all aspects of the hotel’s dining operations, including its restaurant, Caf?des Architectes. The chic, Gold Coast restaurant is celebrated for its inventive menu, creating Contemporary French American cuisine with seasonal ingredients and current culinary trends.
Though the restaurant’s menu is globally inspired, Biggers maintains purposeful relationships with both local and national farmers. He stays true to his mission to provide the best product possible, regularly purchasing items from Burton’s Maplewood Farm, Henri’s Farm, Swan Creek Farm, and the Evanston Market among others. Chef Biggers' acclaimed dishes, which change seasonally, include Diver Scallops with pistachio, duck confit crepinette and curry-cauliflower bisque; Celery Root Agnolotti with winter squash, black trumpets and mushroom-cocoa tea; and Pacific Black Bass with baby turnips, lardons, black trumpet mushrooms and truffle vélout? Biggers also prepares a Chef’s Degustation Menu of seasonally inspired dishes with the option of five or seven courses.
A southerner at heart, Biggers hails from Alabama, where he grew up watching his mother prepare Chicken and Dumplins? a Saturday favorite. Biggers then went on to attend Johnson & Wales University in Charleston, South Carolina. While in school, he worked at Blossom Caf?as a Pastry Cook, learning the art of baked breads and pastries. He then became the Private Dining Chef, and then Sous Chef, at McCrady’s, an inventive, farm-driven restaurant and Charleston mainstay.
Biggers?early career successes led him to Chicago’s 4-star restaurant, TRU. Under James Beard award-winning Chef Rick Tramonto, he held the role of Chef de Partie where he continued to develop his innovative approach to cooking. His next venture led him to Philadelphia to work at Morimoto as the Executive Sous Chef. Here, he developed his craftsmanship with pristine and exotic seafood, as well as managing a prominent, high-exposure kitchen in the heart of a busy urban locale.
Chef Biggers landed back in Chicago when called to rejoin Chef Tramonto as the Executive Chef of two new restaurant concepts, Tramonto’s Steak & Seafood and RT Lounge. Here, he lent his creativity and employed his strong management background as he oversaw the development and operation of both 3-star restaurant endeavors. Before his arrival at Sofitel Luxury Hotels, Biggers joined Levy Restaurants?Fulton’s on the River. Responsible for a high volume operation, Biggers lead his team in successfully upholding the standards of both high-quality cuisine and impeccable service at this modern seafood and steak house.
Executive Pastry Chef Patrick Fahy  Pastry Chef Patrick Fahy joins Sofitel Chicago Water Tower in July of 2011 to oversee all aspects of the hotel’s pastry operations, including its restaurant, Caf?des Architectes. The Gold Coast restaurant is celebrated for its contemporary French menu, utilizing seasonal ingredients and culinary innovation in its breakfast, lunch, dinner and dessert menus.
Growing up on Chicago's north side, Fahy developed a passion for cooking from his parents. His first taste of the restaurant industry came when he moved to Madison, Wisconsin as a teenager, where he started by washing dishes and working front-of-the-house positions at a number of local spots. By the age of 21, Fahy had saved enough money to attend culinary school abroad. At the Apicius International School of Hospitality in Florence, Italy, he studied pastry and savory cuisine, wine, proper service etiquette, and everything in between.
After 14 months in Italy, Fahy returned stateside and worked at several bakeries and Italian restaurants in both Madison and Chicago. He received the majority of his baking experience at Lutz Cafe & Pastry Shop in Chicago, where he baked cookies and assembled cakes for two years. He then landed at Bittersweet Pastry Shop, before he received an amazing opportunity working at the Ritz Carlton Chicago. Fahy worked for two years at the Ritz Carlton, beginning with caf?desserts and eventually transitioning to banquet production and overnight bakery work. After his first year, he decided to enroll at the French Pastry School in Chicago to further expand his skill set.
The desire to master fine dining is what drew Fahy to Thomas Keller's famed French Laundry in 2008. His 13-month stay taught him the fundamentals of the kitchen: doing everything by hand, cleanliness, proper seasoning, working as a team, and precision for everything prepared.
Back in Chicago, Fahy joined Blackbird restaurant under James Beard award-winning Chef Paul Kahan. It was during his time at Blackbird that Fahy was named the 2010 Chicago Tribune Pastry Chef of the Year. In 2011, he was a James Beard nominee for Outstanding Pastry Chef.
Fahy then joined Sofitel Chicago Water Tower where he oversees the entire property’s pastry operations, including signature restaurant Caf?des Architectes, and bar, Le Bar, in addition to private dining, events, amenities, and more. “This was a great move for me, as it allows me to fully immerse myself in all areas of pastry. Challenging, yes, but ultimately, it gives me the opportunity to really grow as a pastry chef.?
Savor the creative cuisine and chic atmosphere of Sofitel - home to one of the most innovative and appealing restaurants in downtown Chicago, IL. Discover the finest the Windy City has to offer, and reserve your table online today.
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