Silversmith Hotel and Adamus Welcome New Executive Chef Cory Seykoski
Silversmith Hotel, a rare gem encased in classical architecture sparkling with a new choice of luxury, has announced the appointment of Cory Seykoski as executive chef for the hotel’s vibrant and modern restaurant and lounge, Adamus. Bringing a fresh approach and a decade of luxury hotel restaurant experience, Seykoski will oversee all culinary operations for the hotel.
“Anyone that has had the pleasure to dine at Adamus Restaurant & Lounge knows that it requires a very special kind of talent to maintain the level of creativity and high-quality we consistently offer our guests,” said Frank Leone, general manager of Silversmith Hotel. “I am confident in Chef Seykoski’s ability to uphold Adamus’ reputation as a culinary innovator within Chicago’s discerning dining scene, and am excited to see what new experiences he’ll be bringing to the table.”
Seykoski’s industry education began during his studies in Florida. His passion for the industry was soon noticed by the Culinary Director of Remington Hotels Luxury Division, Ted Peters, who brought him on to work in the kitchen at one of their most distinguished properties, One Ocean Resort & Spa in Atlantic Beach, Fla. The invaluable training and education he received under the direction of Chef Peters opened doors for Seykoski in new markets with the hotel restaurant group, prompting him to Sous Chef at Melrose Georgetown Hotel in Washington, D.C. Now, two years later, Seykoski is running his own kitchen as the newly appointed executive chef at Silversmith Hotel.
