Eat + Drink

Have a Seat at the genius' Table

Eat + Drink

Have a Seat at the genius' Table

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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.

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Reserve a Table

Archive Lounge

Inspired by 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.

In-Room Dining

For a cozier dining experience, order high-class cuisine directly to your room. Featuring a grand breakfast menu, select light fare dishes from Albert, and 24/7 snack service, all delivered by your favorite robots, Leo and Cleo.

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Meet the Chef

David Daneilson

David Danielson serves as Vice President of Food& Beverage for theWit, overseeing culinary direction for the property’s signaturerestaurant concepts, rooftop dining, banquets, catering and in-room dining.

A chef-driven hospitality executive with more than30 years of experience, Danielson most recently oversaw culinary operations forthe Kentucky Derby and served as Chief Hospitality Officer for a destinationdistillery with multifaceted food and beverage operations. His career hasincluded executive leadership roles at Rockefeller Center, the U.N. PlazaHotel, Palmer House Hilton, Churchill Downs and Log Still Distillery, alongwith consulting and leadership work tied to globally recognized events includingthe Super Bowl, Olympic Games, U.S. Open Tennis Championships, PGAChampionships (most recently the 2026 Masters Tournament), the Grammy Awardsand Lollapalooza.

Formally trained in France at the Dumas Pere Schoolof French Cooking and the Ecole Hoteliere de Tain-l'Hermitage, Danielson isknown for pairing strong culinary technique with disciplined systems, teamdevelopment and guest-focused hospitality. At the center of his philosophy is abelief that memorable dining experiences come from craveable food, operationalexcellence and creating places where guests feel part of something special.

A Chicago native, Danielson is proud to return homefor this next chapter. He is also the co-author of The Bourbon Country Cookbookand has appeared nationally as a celebrity judge on Top Chef Season 16 and incountless news outlets. "Hospitality is about more than serving a greatmeal — it is about creating a feeling of warmth, care and connection thatguests remember," says Danielson.