Chicago Gourmet - bio: Patrick Coyne
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Patrick Coyne

Lockwood at the Palmer House Hilton

Patrick Coyne’s passion for the hospitality industry was sparked as a teenager when he worked for Aramark as a dining room attendant and kitchen helper at a training center in St. Charles, IL. He continued in the fielding, holding down various food and beverage jobs while in high school and attending college at Indiana University’s Kelley School of Business, from which he graduated with a degree in marketing and operations management.


Coyne came to the Palmer House Hilton not long after he graduated, developing his interest in the beverage field while working as assistant restaurant manager and food and beverage manager at the Big Downtown Restaurant. In his current position, Coyne oversees the beverage program for the hotel—including banquets, Lockwood Restaurant, Potter’s Lounge, and the Executive Level--creating cocktail and beverage menus, the wine list for Lockwood’s, training bartenders, and is responsible for purchases and cost analysis.


As much time as he spends behind the scenes, Coyne is just as often interacting personally with guests throughout the hotel—something he sees as an integral part of his position. “The guests are the most important aspect of what I do,” he says. “Whether it’s in banquets or in the lounge, talking with them and making sure they enjoy their time with are some of the best parts of the job.”


When he’s not working, Coyne can be found rooting for Chicago’s Bears and Cubs, playing golf, or simply enjoying some time dining out around Chicago with his wife.


Millennium Park   |   Sept 26 - 30