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Chicago Gourmet - bio: Andres Bustamante
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Andres Bustamante

Level 2 at the Hyatt Chicago Magnificent Mile

Andres Bustamante leads the Hyatt Chicago Magnificent Mile’s restaurant, Level 2 as Executive Chef. He will manage a culinary team of 15 in restaurant, catering and room service operations and will drive menu development. Bustamante’s culinary philosophy and passion reflects the growing trend towards a down-to-earth lifestyle. Working with local farmers to seek out the finest in regional and local organic produce is the essence of his cuisine. His preference is to allow the natural flavors of ingredients to be expressed. In addition to creating dishes, his passion is developing younger cooks and chefs to discover their own talents in the same way that he was encouraged. Bustamante believes whole-heartedly in staying active, continuously learning and is always having fun. He currently serves as Vice-President of the Chicago Chefs of Cuisine, a local ACF chapter.  

Chicago-native, Andres Bustamante began his culinary career with his first job at a local pizzeria in Oak Park when he was 16. Bustamante quickly worked his way up the ranks from dishwasher at Gelnview’s Radisson Hotel, where he discovered his passion for the culinary arts, to become garde manger cook, line cook and banquet cook, working under the supervision of Executive Chef Greg Levato. Bustamante went on to gain experience working at hotels, country clubs and independent restaurants where he learned to develop and hone his own unique style and flair.
Bustamante began with the Davidson Hotel and Resorts as Executive Chef in 2007, serving at The Renaissance Chicago North Shore, Marriot Hotel UIC and The Embassy Suites Chicago Downtown, prior to his current promotion. When Andres isn’t in the kitchen he looks forward to spending time with his three children, Eileen, Lisseth and Ariz. He currently resides in Mount Prospect, Illinois.

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