State and Lake Chicago at the Wit Hotel
A graduate of the Culinary Institute of America, Percoco spent the first years of his career in Washington, D.C. where he started as chef de cuisine of the French-Italian fine dining restaurant Nicholas at the Mayflower Hotel, and was quickly promoted to the executive sous chef of the historic property. From there, Percoco worked as resident chef for Saudi Arabian Prince Al-Faisel at the consul’s Washington, D.C. estate. Later, he joined Loews Hotels as executive chef of the city’s four-star L’Enfant Plaza Hotel.
Upon his return from a six-month culinary exchange program in Italy in 2000, Percoco served as executive chef of the AAA Four Diamond Hard Rock Hotel Orlando for five years, before moving to Loews Lake Las Vegas. In June 2008, he opened BOKX 109 American Prime, a modern American steakhouse in Newton, MA, that introduced a revolutionary dining concept to the Boston market. For his work at BOKX 109, Percoco was lauded with an array of awards, including Best New Restaurant and “Best of Boston” from Boston magazine, among others, and was featured at the James Beard House.
Evan Percoco has been appointed executive chef of cibo matto, the modern Italian hotspot at Chicago’s AAA Four Diamond theWit Hotel. Percoco will drive the culinary direction of the property’s award-winning signature restaurant, as well as oversee menu development and chef management of theWit’s additional unique dining concepts, which include ROOF, a 27th floor rooftop lounge; State and Lake, a lobby-level artisanal American restaurant; and Phoenix Lounge, a sophisticated cocktail destination.
“I am absolutely thrilled that theWit chose me for this dynamic role in such a spectacular showplace. I’ve loved Chicago since I was 5 years old, and, even after working in as many cities as I have throughout my career, Chicago has always been at the top of my list,” said Percoco. “I’m looking forward to a lifetime of great memories in this city that my wife and I can finally call home.” - Evan Percoco