Aaron Munson has been appointed as Executive Chef at Kimpton Gray Hotel

Chef Aaron's culinary adventure began as a child when he lived in India for a year, and he has never stopped exploring and experimenting with different types of food since. In 2009, he moved to Cabo San Lucas, Mexico where as Chef de Cuisine at Capella Pedregal he was responsible for menu creation for three restaurants, three bars, daily pool amenities, 24-hour room service and banquets. After four years, he settled in Chicago as the Executive Chef for Capella Hotel Group at Wyndham Grand where he oversaw 8,000 square feet of event space that in 2014 received "Best of Weddings" by The Knot. Shortly thereafter Chef joined the team at DIRTT Showroom as the executive chef where he developed a seasonal menu and beverage program for the Chicago showroom that offers unparalleled culinary experiences for their clients. After a few years, he accepted a new executive chef position at Hyatt Centric and reopened a culinary program after a 14-month shutdown while simultaneously elevating the menu concept.

In his new role as the hotel's executive chef, he will oversee Boleo, Vol. 39, and all banquet, catering and private dining events for guests. Since joining the team, Munson has worked alongside the Vol. 39 team to reimagine a brand-new menu of elevated bites to accompany the sophisticated cocktail lounge's thoughtful beverage menu. A newly inspired menu at Boleo will also launch in the coming months as just one of the exciting changes arriving at the South American rooftop restaurant this spring.