Perched high above the Mag Mile, within the Park Hyatt Chicago Hotel, lies NoMI Kitchen {Park Hyatt Chicago, 800 North Michigan Avenue, Chicago; 312.239.4030}. This long-time must-visit for tourists and locals alike has always prided itself on providing the best of the very best to diners, and this spring, they are raising the bar. With the addition of new Executive Chef Eric Damidot, the restaurant is putting a French twist on their latest seasonal menu, incorporating local produce to create colorful and flavorful dishes.
Chef Damidot promises his team will be “bringing back French influence and applying the strong commitment to our local partners in the Midwest,” which he calls a “perfect marriage” for the plate and the palate. If you haven’t been to NoMI in a bit, now is the time to try it again. You’ll be delighted by what you find! Chef Damidot is giving us a deeper dive into his new menu, technique, and the personality of the Chicago food world.
DiningOut: Some of your earliest culinary influences were French. How did this affect all your later cooking?
Chef Damidot: I am a big believer that French techniques are the foundation of cooking, no matter if you are cooking on a wok, fryer, or stove, making Asian, Latin or other ethnic foods, many of the techniques will be French. I am so privileged to have learned from great chefs and I have been inspired to respect the traditions and authentic techniques. I’m proud to have this heritage and to be able to share it as well. Nowadays, no matter what I’m cooking, I build off of this heritage and add a twist or two.
How have hotel cooking and fine dining become more intertwined over the years?
Travelers are increasingly savvy about food and where to eat or not eat. Social media especially has opened and exposed a new world for food and beverage. You cannot miss a beat. With constant new openings, hot new chefs, and hot new spots we must stay on our toes and step up our game to continue to draw consumers in.
I think the pressure on food and beverage teams in a hotel is even higher than a free standing restaurant. Everything is interconnected, and a positive experience in the restaurant might lead to trial of in-room dining or booking of a spa appointment, serving as additional opportunities to wow our guests. And vice versa if a visitor isn’t wowed. We all must strive to be consistent throughout the property. Hotel restaurants and lounges are no longer just amenities for guests. They’re destinations and experiences in themselves.
You have taught all over the world. What brought you to Chicago?
Chicago is such a unique place. I’m so lucky to have traveled around the world—from Europe, to Asia, to the Middle East, and South America—and work on menus in different states in the US. Chicago has it all: culture, history, wealth, top companies, seasons, outstanding suburbs with amazing farmers, and beautiful Lake Michigan. And on top of all of that you have amazing hotels, restaurants, chefs, and an incredibly tight and strong community within the industry.
We have more restaurants and chefs in Chicago than ever, and yet we all seem to know each other somehow. Recently I went to a neighboring hotel and I found cooks that worked with me in Palm Beach maybe 20 years ago. I love seeing the new generation move up the ladders.
What is Chicago’s food personality?
Chicago was actually found by a Frenchman, resulting in French beginnings and history. However, it has become such a metropolitan city where we have so many cultures and nationalities represented. Because of that, cuisine in Chicago can be whatever you’d like it to be!
You want great Chinese? Go to Chinatown where you’ll find amazing soup dumpling and authentic fare. You want Latin food? Go to 90 Miles Cuban Café and you’ll feel like you are in Cuba. You want French onion soup? Le Bouchon has the best in town, maybe even better than mine! And I can go on. In my opinion, Chicago’s food scene is giving New York’s a run for its money. I love to visit New York a few times a year to see what they are doing, but I don’t know if I need to anymore.
Photo via NoMI Chicago
How is cooking for hotel guests alike and different from cooking in a stand-alone restaurant?
Hotel customers look at their entire experience and critique us based on every portion of their stay. There’s really no room for error, from valet to hostess to housekeeping. We’ll always have our loyal customer base, but the harder thing to do is to create something unique to draw in the local community who might not be staying at the hotel. That’s where we really need to sharpen our pencils.
We need to be artful, original, and true to our reputation to ensure the community keeps coming back. We have to listen to them, read between the lines, and surprise them when they return. There is intense competition in Chicago, which I really think it is a good thing. Competition is necessary and helps us remain consistent and at the top of our game.
How did you infuse your French culinary personality into NoMi’s menus?
It was really easy because the team here is outstanding, and NoMI has French heritage from some amazing chefs that led the kitchen many years ago, like Christophe David. I still hear his name and I just hope I can bring the same passion and commitment to excellence that Chris did back then. Our menus place emphasis on Midwest flavors executed with French technique to create elevated cuisine.
What sets each of the menus apart from each other?
Breakfast needs to be healthy and seasonal. I always tell my team, an egg is an egg, just cook it right. It’s about ensuring the accouterments are interesting. They must have character, bold flavor, something unique. A favorite on the breakfast menu is our Red & Gold Quinoa, which introduces unexpected combinations in a flavorful and healthy way.
Lunch needs to cater to a more diverse crowd. We are along the MagMile, so we have top executives dining for lunch meetings, travelers that want to enjoy our spectacular view, and of course we have our hotel guests. We want to have a taste of everything for everyone, and we offer takes classic sandwiches, large, bright salads, and our incredible sushi program from Chef Adachi Masayori.
Dinner is where we can really elevate our dishes. Right now we are doing a puffy gougère as an amuse bouche—it’s the perfect warm bite to start the meal. We also have several new shareable plates to start and really creative salads, entrées, and desserts. We’re amplifying local flavors, using local resources, and applying some French techniques and creating unique twists to bold and sexy plates. We want to develop intriguing flavor profiles to surprise our guests.
Photo via NoMI Chicago
What are some of your favorite menu items right now?
I love them all, but let’s pretend I’m coming for dinner with my mum where I’d really want to impress her. I would start with Devil Eggs and the Salmon Balik (above) to share, followed by the Red Alaskan King Crab with leek etouffee and Parmesan crust.
For entrées, I would order the duck. We use a great local duck called Rohan. The skin is perfect, not too fatty or too thin, and we’re serving it with leg meat Salpicon (a French technique), homemade kale noodles, and corn off the cobb. My mum would love the Fluke, which is so flaky and served with a pomme macaire (Frenchy again!), rosemary roasted daikon, and chicken lemon jus.
What do you want people to experience when they dine with you?
We want to create an exceptional experience, from arrival to the meal and the farewell; we want you to be comfortable and relaxed while feeling sophisticated and refined. We want the cuisine to be the star, amplified by personalized service, stunning views, and an elegant atmosphere.
Interview by Kaleigh Glaza | Online Editor
The post NoMI Kitchen Returns to its Roots with New Chef and Menu appeared first on DiningOut Chicago.