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Chicago Gourmet- bio: Joseph Rose
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Joseph Rose

Lockwood Restaurant & Bar

For a chef who says he thrives on shifts of focus and creating a range of dining experiences for his guests, the Palmer House Hilton is an ideal fit for Joseph Rose. As executive chef for the hotel’s fine-dining restaurant, Lockwood, as well as the Lockwood Bar, Potter’s Lounge, and the hotel’s in-room dining program, Rose brings to his job stellar credentials, impeccable technique, and a dedication to seasonality that is informed by his understanding of Midwest culture and local ingredients. “One of the things I love about working here is that I am cooking a variety of things—dinner, brunch, lunch, small plates, and more,” he says. “I get to combine all of these different elements under one roof, which also means our guests can experience something different depending on where they dine.”

Rose joined the Palmer House Hilton in fall 2012, bringing to his new role a variety of experiences in the fine-dining arena. He began his career working with Starwood Hotels & Resorts before joining the team at Sixteen, where, as chef de cuisine, he helped the restaurant achieve a Michelin star. Upon leaving Sixteen, Rose moved to The Pump Room, Jean-Georges Vongerichten’s resturant in the Gold Goast, where he joined the team as both executive sous chef and chef de cuisine.
In his current role, Rose oversees all of the culinary operations at the hotel and its food and beverage outlets, managing a kitchen staff of 20, and creating menus that show off his creativity while maintaining approachability for guests. “My food is straightforward and seasonal, with simple descriptions so people know what they are eating,” Rose says. “Of course, given the space that we’re in, there’s still a focus on fine dining.” Examples of that approach can be seen in menu highlights such as Hazelnut Crusted Foie Gras with spiced bread and pumpkin, as well as Farm Raised Venison, served with Burton’s Farm maple-roasted Brussels sprouts, chestnuts, and kabocha squash purée.
In addition to Lockwood, Rose also creates menus for hotel’s Lockwood Bar, where a French-inspired menu features his take on brasserie cuisine, and Potter’s Lounge, where the seasonally inspired cocktail menu is complemented by Rose’s interpretations of “bar bites,” including charcuterie, bone marrow, and more.
Born in Southern California, Rose’s family relocated to Elgin, IL, when he was young. A devotee of “The Frugal Gourmet” and Julia Child instead of cartoons as a kid, Rose went on to work in restaurants while in high school before earning his culinary degree at Elgin Community College. He currently lives in Oswego, IL with his wife Heather and their daughter Addison.

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