Rosalia Barron has been named executive chef for the Signature Room at the 95th.
Most recently serving as a corporate chef consultant, Barron now manages menu development and kitchen operations for the fine dining restaurant and lounge which serves over 800,000 guests annually from its lofty location above the Magnificent Mile.
Barron explains that her role with The Signature Room is “a perfect marriage” uniting her years of learning, experience in some of the best kitchens in Chicago, and her corporate chef role with Levy Restaurant Group where she developed original concepts and menus for several eateries. Her new menu for the dining room will preview in early March.
She celebrates her professional experience with some of the top names in cuisine, including Rick Bayless, Carrie Nahabedian, Dale Levitski and Victor Hernadez. Those opportunities were pivotal in helping her develop her management and cooking style, while her palate was heavily influenced by her mother’s Mexican heritage.
Her cuisine is decidedly straightforward, like her, and made especially for the guest. With them in mind, she is infusing The Signature Room menu with appealingly light and fulfilling dishes and satisfying flavors.
She earned her AA in Culinary Arts at Kendall College before traveling to Le Cordon Bleu in France where she completed a three-month saucier training program. Upon her return to Chicago, Rosalia worked for some of the top names in the industry – from Rick Bayless at Frontera Grill and Topolobampo to Carrie Nahabedian at Naha. 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.