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Chicago Gourmet - bio: Rosalia Barron
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Rosalia Barron

The Signature Room at the 95th

Executive Chef Rosalia Barron brings a wealth of experience to her role managing menu development and kitchen operations for The Signature Room’s fine dining restaurant and The Signature Lounge®.  Serving over 800,000 guests annually from the iconic location situated over 1,000 feet above the city skyline, she leads a talented culinary staff including five sous chefs, 35 cooks, a pastry kitchen team of eight, and culinary apprentices.

Her professional experience includes working with some of the top names in cuisine, including Rick Bayless, Carrie Nahabedian, and Dale Levitski. Chef Barron’s cuisine is straightforward, filled with appealingly light and fulfilling dishes and satisfying flavors. The Mexico City native earned her AA in Culinary Arts at Kendall College, and completed a three-month saucier training program at Le Cordon Bleu in France. 

Chef Barron most recently worked as a corporate chef consultant, and her career has included roles as sous chef at both Stained Glass Wine Bar Bistro and Trio in Evanston, and executive chef for Blue Point Oyster Bar & Lounge before she joined Levy Restaurant’s Fulton’s on the River as executive sous chef.  

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