Mr. Parsons

Brad Parsons

Executive Chef

The Fairmont Chicago, Millennium Park

Brad Parsons, Executive Chef at the Fairmont Chicago, Millennium Park and aria restaurant, first joined the Fairmont team as Chef de Cuisine at the acclaimed aria in 2004. Since then, Chef Parsons has reinvented the cuisine at this luxury hotel with American comfort food inspired by flavors from around the world.

Chef Parson’s goal at the Fairmont Chicago is to raise guests’ expectations about hotel dining. “Food is constantly changing and evolving,” he explains, “and as a chef, you have to change with the times and learn about new products and ingredients. You have to constantly reinvent.” Chef Parsons is always in search of what’s new. When adding new dishes to the menu, he solicits input from his cooks, who have a variety of ethnic backgrounds – including Thai, Korean, South American, and Chinese – to give his menu an authentically global feel.

Now responsible for a culinary staff of nearly 60, Chef Parsons feels strongly about empowering the people who work for him. During his tenure, he has hired and promoted nearly all of his key staff members. “If you don’t hire and train the right people, you’re not doing your job as a manager,” he says. “I want my team to be able to make decisions without me and I value their feedback.”

An advocate of locally grown and seasonal ingredients, Chef Parsons and his purchasing managers regularly visit local farmers markets – especially the chef’s favorite Green City Market – for food served at the Fairmont Chicago, Millennium Park.

Chef Parsons earned a degree in hotel and restaurant management from Northern Arizona University, but fixed his sights on becoming a chef after taking a college culinary class. After his first kitchen job preparing breakfasts in Flagstaff, he received a degree from the Culinary Institute of America. Despite the fact that he had never cooked in a professional kitchen until college, Chef Parsons quickly rose through the ranks in some of the country’s best restaurants, including Thomas Keller’s Bouchon in Napa Valley, Rick Tramonto’s Tru in Chicago, and Alan Wong’s restaurant in Honolulu.

Chef Parsons currently lives in the Taylor Street Neighborhood on Chicago’s South Side with his daughter.

Mr. Parsons can be contacted at 312-565-8000 or brad.parsons@fairmont.com

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.