AD:January Chef of the Month is Douglas Wodja - Executive Private Chef - Confidential, TX
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| Pete Pettorossi, Executive Sous Chef of the Westin Michigan Avenue, lives for food. His passion for the freshest seasonal ingredients, as well as his progressive creativity, has helped to transform the Westin from an average banquet hotel to a top Chicago catering destination. Cooking at the Westin since 2002, he insists Westin Michigan Avenue guests should be served restaurant cuisine and refuses to settle for “hotel banquet food”. Pete was born in the Hudson Valley New York and was raised on the food bounty of the area. The son of two great cooks and nephew to numerous restaurant owners, Pete got his culinary career started at the 5 star Harralds Restaurant in Stormville, New York where he discovered an interest for great food, presentation, service and wine. After a few stints in other Hudson Valley restaurants, Pete apprenticed at the prestigious Grand Floridian Resort and Spa in Walt Disney World. He worked in all culinary operations including the famous Grand Floridian Pastry Shop and the 5 diamond Victoria and Alberts. Pete moved to Chicago in 2000 to work for James Beard Award winner Bart Hosmer at Molive Restaurant in the Whitehall Hotel. Chef Hosmer allowed Pete creative freedom and developed his passion for seasonal and artisan ingredients. His menus and food style helped earn Molive 4 stars from Mobil travel guide. Working at the Whitehall, he was introduced to members of the Court of Master Sommeliers and started his extensive wine studies. He briefly landed at the Four Seasons Chicago as Sous Chef. |
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| 10 Years + | |
| catering, restaurant | |
| progressive American, French, Italian | |
| Micheal Simon, Thomas Keller, Mom | |
| creme brulee, strawberry foam |
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| creme brulee, strawberry foam |
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| blood sausage - sweet potato beignets |
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| 6 hour bacon, 2 hour yolk |
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| cocoa dusted venison |
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| foie 'bootleggers ball' |
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| foie 'bootleggers ball' |
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| torchon, vanilla poached strawberry, pancake, minus 8 jelly |
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| fuck the law, we serve foie |
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| halibut, morels, 'clam chowder, fava veloute |
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| halibut, morels, 'clam chowder, fava veloute |
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| kumomoto, sabayon, speck, celery granite |
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| 4 course mushroom meal |
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| lamb sous vide, trumpet stuffing, organic bean "cassoulet" |
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| lamb sous vide, trumpet stuffing, organic bean "cassoulet" |
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| Bacon, Lettuce and Tomato Sandwich |
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