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Chicago Gourmet - bio: Daniel Kelly
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Daniel Kelly

American Craft Kitchen & Bar

As Sous Chef of the 2,019-room Hyatt Regency Chicago, the largest Hyatt property in North America, Chef Daniel Kelly oversees American Craft Kitchen & Bar, the three-meal restaurant located in the atrium lobby.

Chef Kelly attended Davenport University in Grand Rapids, Michigan. He began his Hyatt culinary career at Hyatt Regency Chicago in 1991 as Banquet Chef, Chef Garde Mange. His culinary talent took him to various restaurants in the city and surrounding suburbs of Chicago, including opening his own restaurant, D.Kelly Restaurant, in 2002 where it was named one of Chicago Magazine’s ‘Top 20 New Restaurants’. Most recently, Chef Kelly worked as the Chef de cuisine at Cyrano’s Farm Kitchen in Chicago, IL.
 
Chef Kelly brings many years of culinary passion to Hyatt Regency Chicago’s American Craft Kitchen & Bar. His flair for farm-to-table concepts and talents in menu development and restaurant openings make Chef Kelly an effective leader and innovator in the culinary industry.

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