Terrace 16 is thrilled to announce Andrew Kelminsky as Chef de Cuisine. In his new role, Kelminsky looks forward to maintaining the high-quality presentation of Terrace 16 while re-defining the menu by incorporating bold and unique flavors from various cuisines. Kelminsky will also incorporate larger menu items encouraged for sharing, offering guests a full, exciting meal that leaves them satisfied and wanting to come back for more. He enjoys working with local farmers allowing him to change his menu seasonally, presenting the best and freshest ingredients. Kelminsky believes that good service is just as important as good food and will work toward educating the entire staff to present the best experience possible.

 

“After years spent honing my craft and acquiring accolades at various kitchens around the country, I look forward to bringing my unique and diverse methods of cooking to Terrace 16,” said Kelminsky. “What I love about food is the ability to bring people together while sharing in a communal experience. I want them to be able to try more than one item, discover new flavors and continue coming back to try new things. That is what I will aim to present with each and every dish we serve at the restaurant.”

 

Spending years as a child cooking with his grandmother, Kelminsky discovered his passion for the kitchen at an early age. He was taken under the wing of a Chef in his hometown of Virginia who was able to give him a full hands-on culinary education. There he learned the discipline it took to be in the kitchen while also fostering his unique creativity.

 

Kelminsky went on to hold positions at Okra's Louisiana Bistro and Foundation, Coosa Country Club, Trummer’s on Main, Blue Duck Tavern at the Park Hyatt (Awarded a Michelin Star as well as D.C.’s Best Upscale American Brunch in 2016), Intercontinental on the Wharf (IHG) and most recently at The Line Hotel in Austin, TX.

 

Menu Highlights


New Terrace 16 menu highlights include: Fried Brussel Sprouts (Mustard BBQ, Pickled Grapes, Fried Shallots); Spinach Salad (Poppy Seed, Strawberries, Candied Pecans, Feta, Red Onion Confit); Golden Trout Crudo (Avocado, Watercress, Tiger’s Milk, Trout Roe, Rice Cracker); and Lamb Flat Bread(Sesame, Spiced Yogurt, Preserved Lemon, parsley) for starters.

 

Main dishes featured include: Braised Octopus (Romesco, Kohlrabi, Shishito Peppers, Black Garlic, Hazelnut); Terrace Burger (Romaine, Caramelized Onion, American Cheese Burger Sauce); Veal Ragu(Tagliatelle, Burrata, English Pea); Fried Chicken (Spicy Salt, Green Onion Relish, Pimento Cheese, Buttermilk); Crab Cakes (Bloody Mary Broth, Fennel Jam, Fresh Garden Salad); and Prime Tomahawk Ribeye (Roasted Garlic, Rosemary, Morels, Smashed Potatoes).

 

Pastry Chef Jared Bacheller will also be creating new and exciting desserts to add to the menu, but guests can still expect the patio to feel like a summer night with his signature S’mores dessert that captures the sweet tooth of both children and adults!

 

Blake Fehlhaber | Director of Terrace 16

As Kelminsky takes on his new role, Terrace 16 will also welcome BlakeFehlhaber as Director.  Fehlhaber, who has served as the Manager of Rebar in Trump International Hotel & Tower Chicago for the past three years, brings more than 15 years of experience in the hospitality industry, eleven of them at Rebar where she was part of the inaugural team, helping to open the property in 2008.

 

Fehlhaber believes the act of dining is more than eating great food; it is an artistic culinary experience spent with friends and loved ones. In her new role as Director of Terrace 16, Blake will oversee all food & beverage operations while continuing to ensure that each guest experience is as enjoyable and memorable as it should be.

 

Blake began her career at Trump Chicago while also working as a manager for SMS Assist, a property management company, where she oversaw guest satisfaction in multiple services. Blake soon found her true passion resided in hospitality and continued with a full time position at Rebar on the guest services team. Stepping into a management role at Rebar for the past three years, Blake has consistently asserted her personal philosophy of exceeding guest expectations by providing remarkable experiences showcasing Rebar’s innovative and ever-evolving food and beverage program while offering exceptional customer service. She strives to provide all guests with their own unique experience while exceeding their expectations.


Cameron Thompson also joins the Terrace 16 team as Senior Restaurant Manager. Thompson previously worked at the Ritz Carlton Chicago, the famous Pump Room and the prestigious Union League Club.

 

“This marks an exciting and special time at Terrace 16,” said Trump Chicago Hotel Manager Gabi Soanca. “Not only are we thrilled to welcome Chef Kelminsky and his exciting vision for the restaurant, we are so proud to see Blake Fehlhaber continue to grow at this property—from opening Rebar to now managing the entire Terrace 16 team. Just as we usher in this new change, the weather is also changing in our incredible city and with that, we welcome guests to our one-of-a-kind rooftop patio. Our city is deeply rooted in the incredible architecture that surrounds the restaurant and to be able to look out at the iconic skyline and history that is right in front of us, while being introduced to amazing food and cocktails, is something that we look forward to offering our guests each summer season.”

Terrace 16 Patio

As warm weather approaches, Terrace 16 opens its patio doors, offering the perfect spot to dine al fresco while taking in the best view the city has to offer. Looking at the iconic city buildings across the skyline, guests can also sip on Terrace 16’s new themed architectural cocktails including the 5 o’Clock Somewhere, an ode to the Wrigley Building; The Trib, named for the Tribune Tower and theMembers Only a nod to the Medina Athletic Club, to name a few. This year, a portion of the rooftop patio will be transformed into a “Rosé Garden” offering guests their own oasis with specialty rosé selections including various varietals as well as craft rosé cocktails—all while basking in the Chicago summer air.