CHICAGO (July 31, 2013)?- The JW Marriott Chicago (151 W. Adams St) announces the appointment of Anthony Biasetti to senior sous chef at the landmark, luxury hotel in Chicago’s bustling financial district. In his new role, Biasetti will oversee the banquet business of the JW Marriott Chicago’s culinary department which includes corporate meetings, private events, and more.
A 17-year veteran with the Marriott brand, Biasetti brings extensive culinary knowledge of menu design and food production to his new position. “There is a serious focus at the JW Marriott Chicago on highlighting local farmers and artisans. This combined with the JW Marriott Chicago’s luxury level of service especially attracted me to this position,” said Biasetti.
At the JW Marriott Chicago, Biasetti looks forward to building on the food and beverage program’s local focus, offering his insight into efficient ordering, as well as exploring his passion for Spanish, Indian, Scandinavian, and other ethnic cuisines. Before joining the JW Marriott Chicago team, Biasetti most recently served as the sous chef at the Renaissance Schaumberg since 2006, as well as at the Renaissance Oak Brook and Marriott Hickory Ridge Conference Center.
Biasetti received his degree in Culinary Arts from Joliet Junior College, and he completed an advanced culinary training from the Culinary Institute of America in St. Helena, California. In his spare time he enjoys spending time with his five-year-old son, reading, and traveling.