Chef Moosah Reaume began his career in the kitchen at the young age of 13. During his early career, Reaume worked as the Executive Chef at Gumbo’s Louisiana Style Café in Austin, Texas in 1999 and was also responsible for opening multiple new branches throughout the nation. Reaume then became the personal chef for NBA Superstar Carmelo Anthony in 2004 before returning to the restaurant world joining Landry’s Restaurant Group in 2006.
In 2008, Reaume attended the French Culinary Institute in New York to expand his culinary horizons after becoming inspired by Marcus Samuelsson’s fusion techniques and Jean-Georges Vongerichten’s mastery of French cuisine. While attending the Institute, Reaume had the opportunity to work for one of his culinary muses at Jean-Georges restaurant, The Mark Restaurant by Jean-Georges.
Chef Reaume moved to Chicago in 2010, and quickly made his mark on the culinary scene in the city working up the ranks at many of the city’s most renowned hotels. Prior to joining the Virgin Hotels Chicago team, Reaume was the Chef de Cuisine at The Lobby at the Peninsula Hotel Chicago, the Executive Chef at Soho House Chicago and most recently served as the Executive Chef at Public Hotel Chicago.
In 2017, Reaume joined Virgin Hotels Chicago as Executive Chef. In this role, chef Reaume will continue to offer the brand’s unrelenting dedication to hospitality and restaurant service for all three of Virgin Hotels Chicago’s restaurants, which includes Miss Ricky’s, the hotel’s All-American diner; Cerise, the swanky rooftop bar and lounge; and Commons Club, the hotel’s flagship second floor dining room designed for those who love to nosh, nibble and play