Einstein once said “To keep your balance you must keep moving.” In this vein the Albert strives to embrace the eclectic and the seasonal. With an eye on aesthetic, our food and our cocktails serve to playfully present the familiar in a distinctly creative fashion. We express our craft with global influence and Midwestern ingredients. In a space that honors the surreal with stunning art, lively energy and warm hospitality- the Albert aims to school and to stimulate.
Chef Nathan graduated from the Cooking and Hospitality Institute of Chicago, and soon after worked under two of Chicago’s pioneer Chefs – Tony Priolo and Andrew Zimmerman. He later found his way to the acclaimed restaurant Vie under Chef Paul Virant. During Chef Nathan’s tenure at Vie as Chef de Cuisine, the restaurant continued to garner regional and national attention. Vie was recognized with a Michelin Star, noted as one of the Top 40 Restaurants in the USA by Gayot Restaurant Guide, and received Three Stars by Phil Vettel of the Chicago Tribune. Chef Sears is known for charcuterie programs, teaching classes, and is recognized in the city as the “Chef’s Chef.”
Chef Sears found a partner and opened The Radler in 2013. The menu revolved around his love of fermenting, pickling, curing, smoking and bread making. When an opportunity arose to join theWit Chef Sears took on the role. Over the first few years at the hotel every menu was changed to make as much as possible in house and having all proteins responsibly sourced.
As the reviews and accolades for theWit’s new food program came out Chef Sears was promoted to Corporate Culinary Director for SMASHotels and SMASHinteractive. In his new role Chef Sears will spearhead working with teams over various properties. From theWit to Hotel EMC2 and the new Surge Stadium all food items will be under Chef’s watchful eye. Looking to bring a consistent experience to each property Chef Sears also prides himself on the individuality of each outlet.