Stetson's Chop House & Bar at the Hyatt Regency Chicago
Chef Thomas Heinrich began his career at Basil’s Seafood Restaurant and worked in several other Sydney restaurants before hopping a plane to New York and honing his culinary skills as sous chef at the prestigious Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel. He then continued his journey back home to Australia, where he served as the Executive Chef at one of Sydney's most respectable fine dining restaurants, Deep Blue Bistro. With a menu that featured native Australian cuisine such as Crocodile and Kangaroo, Heinrich was named one of Australia's most creative chefs.
He later found his way back to the US as he accepted the opportunity to be the Chef de Cuisine of the five diamond rated, Seasons Restaurant at the Chicago Four Seasons Hotel.
Today Chef Thomas Heinrich serves as the Executive Sous Chef of the largest property of the Hyatt Hotels, where he continues to showcase his love for food by preparing artful dishes for not only one but several food and beverage destinations in Chicago.