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Chicago Gourmet - bio: Cyril Calmet
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Cyril Calmet

The Lobby, The Peninsula Chicago

Cyril Calmet, Chef de Cuisine of The Lobby, came to The Peninsula Hotel in June of 2010 as Sous Chef. By September, 2011, he took on the role as the head of the kitchen. He began his career in France at Georges Blanc (2-star Michelin rated) in 2003, and contintued another 2-star Michelin rated restaurant in France, Terrasses D’úriage, as Chef de Partie in 2004. He worked at Hotel Mercure in France before coming to Chicago in 2005 to the Sofitel Water Tower. The Chef then had a stint at the Domaine Hotel in St. Martin, and then head back to the Sofitel Water Tower Chicago until 2010. 
Chef Cyril spent four years at Clos d’Or and Lesdigueres cooking and management school in France, and holds a degree in ‘Professionnel Hotelier Art Culinaire’ and a Certificate of Processional Cooking. He is passionate about food, fresh ingredients, bread and cheeses. 
The young chef became interested in cooking from his mother, who cooked every day for when he was a child. “We were going to the market every week end to buy fresh vegetables, fruits, fish, and cheeses,” says the chef. “I started to learn basic cooking skills with my mom. When I was 13 years old, I staged for a small restaurant. At 14 years old, I decided to join the cooking school where I spent 4 years.”
Chef Cyril was the winner of the Grand Marnier Competition in France in 2001, and a Finalist and Best Appetizer recipient at the Cavanese Competition in Italy in 2000.
Making guests happy is what motivates Chef Cyril. He believes in welcoming people and making them feel that they are at home. He loves to create unique experiences for guests. 

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