Around 110,000 bees are joining the kitchen staff at the Hilton Chicago/Oak Brook Hills Resort & Conference Center in the next few days. Spearheading the restaurant’s modern farm cuisine, Executive Chef Sean Curry will add 10 beehives to the garden grounds on the hotel's property. Over 200 pounds of honey is expected from each hive. The Windows and The Grille will add the locally-sourced honey in everything from cheese boards to cookies to cocktails.
As the recipient of the Dick Busse Business of the Year Award, the Hilton Chicago/Oak Brook Hills focuses on farm-to-fork practices. Curry is a member of the American Culinary Federation and the Slow Foods Movement. His chef’s garden is part of the 150-acre Certified Audubon Cooperative Sanctuary and the Championship Willow Crest Golf Club. The suburban property features 348 guest rooms and over 42,500 sq. ft. of IACC certified meetings and event space.
