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Isidro Arroyo

isidro arroyo

Stetsons Modern Steak + Sushi

   

 

Chef Isidro Arroyo started his culinary career with Hyatt Regency Chicago in 1996 where he worked as an intern then hired fulltime as a line cook. Chef Arroyo has worked in the Banquet department as well as saucier before he began working in Stetsons Modern Steak + Sushi as the restaurants Chef Tournant. Prior to working at Hyatt Regency Chicago, Chef Arroyo held a number of positions at Park Hyatt’s NoMI Kitchen, including cook, sous chef, and banquet sous chef. In 2013, he returned to Hyatt Regency Chicago to assist with the opening of the hotel’s American Craft Kitchen & Bar and BIG Bar, and the transformation of Stetson’s Chop House to Stetsons Modern Steak + Sushi.

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