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Have a Seat at the genius' Table
Have a Seat at the genius' Table
As featured in
The Albert
In-house Chef Steven Chiappetti, a James Beard Foundation’s Rising Star Award Winner, mixes elements of Italian fare with seasonal ingredients and an element of surprise to create extraordinary culinary delights. With an intimate ambiance and refined selection, dining at the Albert is a feast for the mind, body and soul.
Archive Lounge
Inspired by Chef Steven Chiappetti’s travels to Italian countryside osterias, Archive showcases a tasteful menu featuring Sicilian pizzas and creative dishes from local trattorias found on the southern coast. The extensive wine library takes you on a journey through Italy, with inspiring selections from small vineyards located in the country’s richest valleys.
Meet the Chef
Stephen Chiappetti
Acclaimed chef Steven Chiappetti attended the Culinary School at Kendall College and worked under a series of impressive mentors, among them Chef Fernand Gutierrez at the Ritz-Carlton Chicago’s The Dining Room and Chef Paul Bartolotta at Spiaggia.
A native of Chicago’s south side, Chef was firmly grounded from childhood in the fundamentals of southern European fare, especially that of Provence. Chiappetti forged his own unique style of cooking with a mixture of formal training and hands-on experience.
As a chef and entrepreneur, Chiappetti has opened a string of successful, highly acclaimed restaurants on the Chicago dining scene most notably; Mango, an American bistro, which garnered three stars from the Chicago Tribune, Chicago magazine and Chicago Sun-Times, rocketing Chiappetti to the center of Chicago’s culinary scene. His other restaurants Grapes, a three-star Mediterranean café, and Rhapsody, a three-star contemporary American bistro inside the Chicago Symphony, rocketed his brand onto a larger international stage.
Chiappetti over the years has spent time to create and operate unique concepts and dining destinations, from Cafe Le Coq, Banana Bakery, Viand French Steak House, Osteria d Pronto, Raging Kitchen, Elawa Farm, Drumstix, J Rocco Italian Table, Marian Street Market. Working with such brands as the JW Marriot, Westin, Hyatt he has always strived for over the top service and food provided to the guest.
Chiappetti has been nominated for the James Beard Foundation’s Rising Star Chef Award, in addition to being named Wine Spectator’s Rising Star Chef. Chiappetti served on the Board of Trustees for Kendall College and the Board of Directors for the American Institute of Wine & Food, founded by Julia Child. He has cooked for the prestigious Cunard Liner, Queen Elizabeth 2 and served as a member of the Cunard Club. His national acclaim has been recognized from The New York Times, USA Today and Food & Wine.
Chef Chiappetti has joined Hotel EMC2 to take on a leading role in creating the Albert restaurant and achieve new heights on the Chicago dining scene.
Chef Chiappetti’s mantra has been consistent thru the years. Believe that the soul of a dish comes from the natural perfection of an ingredient, and as the artist, interrupt its evolution and create modern cuisine. He holds true to his words:
“Everything I am is on the plate.”
