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Hyatt Lodge Oak Brook announced the appointment of Leonard Ventura to serve as Executive Chef for the hotel, including outlets Hearth Lounge and Water’s Edge. With over 30 years of culinary expertise, Chef Ventura brings a wealth of experience and immense passion for the plate to the Chicagoland hotel property. Chef Ventura began his culinary odyssey at a young age, inspired by his family's rich history and passion for cooking. He attended both the Dumas Pere L'Ecole de la Cuisine in Chicago and the Culinary Institute of America's Napa Campus, where he honed his French cooking techniques. Additionally, he received his Intermediate Sommelier Certificate, further broadening his knowledge in the world of dish and wine pairings. 

“We are so thrilled to have Executive Chef Ventura join the Hyatt Lodge Oak Brook team,” said Adam Henrikson, General Manager at the Hyatt Lodge Oak Brook. “Through his unwavering skill and palette, Chef Ventura is the perfect addition for elevating our dining and food service team.” 

Beyond his skills in the kitchen, Chef Ventura has an attention to detail when managing culinary teams. During his 10-year tenure as Executive Chef at the Dolce Hotel and Conference Center in Dallas, Texas, Chef Ventura learned to teach, train, and collaborate effectively with his team members. As Executive Chef, Chef Ventura oversees menu development, special events, and the culinary staff. Guests can enjoy a meal curated by Executive Chef Ventura at Hyatt Lodge Oak Brook’s restaurant, Hearth Lounge, and throughout the hotel’s amenities. 


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