Dreamweaver Hotels Announces New Culinary Leadership at Hotel EMC2 and theWit Chicago

Dreamweaver Hotels today announced two culinary appointments across its Chicago properties, welcoming David Danielson as Vice President of Food & Beverage overseeing both Hotel EMC2, Autograph Collection and theWit Chicago, A Hilton Hotel, and Armando Diaz as Executive Chef of theWit.

At Hotel EMC2, Danielson will provide strategic oversight across the property’s restaurant, banquets and in-room dining programs. He will work closely with Sous Chef Maribel Arias in shaping the experience at the Albert, the hotel’s signature Italian-American restaurant, and will serve as the primary spokesperson for the hotel’s food and beverage program.

A chef-driven hospitality executive with more than three decades of experience, Danielson most recently oversaw culinary operations for the Kentucky Derby and served as Chief Hospitality Officer for a destination distillery with multifaceted food and beverage operations. His career has included executive leadership roles at Rockefeller Center, the U.N. Plaza Hotel, Palmer House Hilton, Churchill Downs and Log Still Distillery, along with consulting and leadership work tied to globally recognized events including the Super Bowl, Olympic Games, U.S. Open Tennis Championships, PGA Championships (most recently the 2026 Masters Tournament), the Grammy Awards and Lollapalooza.

“David’s experience speaks for itself, but what stands out most is his ability to translate that experience into strong leadership and memorable moments for our guests,” said Kevin Jagow, General Manager of Hotel EMC2. “He brings a thoughtful point of view, a deep understanding of hospitality and the kind of leadership that will help strengthen what already makes the Albert so special.”

Formally trained in France at the Dumas Pere School of French Cooking and the Ecole Hoteliere de Tain-l'Hermitage, Danielson is known for pairing culinary technique with disciplined systems, team development and guest-focused hospitality. A Chicago native, he is proud to return home for this next chapter.

At theWit Chicago, Danielson will also help shape the broader food and beverage vision across the property, partnering with Executive Chef Diaz in guiding the culinary direction for the Americana-inspired State and Lake Chicago Tavern and ROOF on theWit, while overseeing banquets and in-room dining as part of his portfolio across both hotels.

Diaz joins theWit with extensive experience spanning hotel and restaurant leadership roles across the country, and brings an ingredient-driven approach to the food and beverage programs. Most recently, he spent four years as a freelance task force chef, helping to overhaul food and beverage programs at hotels and restaurants nationwide. Before that, he served as Executive Chef at The Confidante Miami Beach and as Executive Sous Chef at Andaz 5th Avenue in New York.

Earlier in his career, Diaz held roles at Hyatt's Antlers Lodge in San Antonio, NOCA in Phoenix, and under Chef William Bradley at VU in Scottsdale and Addison at Grand Del Mar. A defining chapter in Diaz's culinary journey came when he spent time in Italy, immersing himself in local kitchens and markets and deepening his appreciation for authenticity, timeless technique and a strong sense of place. At theWit, he will bring a fresh, approachable perspective inspired by Chicago's local culture and producers, with an emphasis on vibrant, welcoming food and beverage experiences.

“At theWit, food and beverage is a major operation woven into every aspect of the property – from three-meal-a-day dining at State and Lake Chicago Tavern to ROOF’s mix of happy hour, early evening dining and weekend nightlife, as well as a significant banquet and in-room dining business,” said Morgan Eagles, General Manager of theWit Chicago, A Hilton Hotel. “David and Armando each bring different but highly complementary strengths to the table. Together they will continue to elevate and shape our next culinary chapter.”