Michael Mina’s Midwest Outpost, Margeaux Brasserie, Welcomes Greg Biggers as New Executive Chef.
Greg Biggers has joined Michelin Star and James Beard award-winning Chef Michael Mina at his sole Midwest restaurant located in Waldorf Astoria Chicago, Margeaux Brasserie. Biggers is overseeing all culinary operations throughout the hotel and restaurant as the newly appointed Executive Chef, and is currently in the process of launching new menus for the French restaurant.
Not only will Biggers be utilizing his vast culinary experience, specifically within French cuisine, but his expertise in “old world” techniques of food preparation will also be introduced to the hotel and restaurant. Biggers has certified the restaurant to launch an in-house fermentation program that will produce pickled vegetables, mustards, vinegars, and a variety of ferments. An off-menu “Cellar Snacks” menu will be available featuring an ever-changing selection based on availability, such as fermented trumpet mushrooms, pickled cauliflower, sassafras mustard, champagne vinegar aioli, and crispy pickled haricot verts, and a Charcuterie Tasting Menu is also in the works.
Biggers will eventually launch a brunch menu for Margeaux Brasserie and work with the team to create a stunning program for their private dining room, which will be renovated over the next month and open to the public later this Spring.