Chaz Culinary TeamThe Chaz culinary staff incorporates regional bounty and sensibilities into its menus. The team’s emphasis on quality, locally sourced ingredients, proper seasoning and precise cooking technique is reflected in a concise, yet diverse variety of appetizers, salads, soups, entrees and desserts. Signature items include Maryland Eastern Shore–style crab cakes, diver caught scallops, and a hand-cut, fork-tender beef tenderloin steak that advances the Midwest’s beef reputation.
Sean Leventhal, Executive Chef Chef Leventhal was appointed Executive Chef in May 2016. Chef Leventhal is a graduate of Culinary Institute of America in New York. He began his culinary career at L’Auberge, a fine dining French restaurant in Baltimore, Maryland under the tutelage of Parisian chef George Chaubron. His culinary career has been shaped by experiences in Pierpont, restaurant of James Beard Award winner Nancy Longo, noted for her modern Chesapeake Eastern Shore cooking; Celilo Restaurant in the famed Governor Hotel in Portland, Oregon; Andaluca in the historic Mayflower Hotel in Seattle, Washington where he was chef d’ cuisine under another James Beard Award winner and Iron Chef contestant, Wayne Johnson; and Bluefin Grille in the Marriott Providence Downtown in Rhode Island; and in Kansas City where he presided over the kitchen of Café Verona. Chef Leventhal’s cooking style is modern American, and paradoxically, “serendipitous.” He cooks what his fresh in the market and strikes his fancy, yet takes a precise, disciplined route to how food is prepared and presented. “I try to bring the science – the gastro techniques – and reverence for the animals and plants used in the dishes we serve,” says Leventhal. He emphasizes a harmony of color and art on the plate and of the flavors that are the centerpiece. Among his specialties are coffee rubbed pork loin, black grouper, handmade pastas, Maryland Eastern Shore-style crab cakes and smoked meats.