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Terry Crandall

Executive chef
The Peninsula Chicago, Chicago, États-Unis

Biographie

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Terry Crandall joined The Peninsula Chicago as part of the pre-opening team in March 2001 as Executive Sous Chef, where he was involved in the set-up, training and management of staff, product sourcing and purchasing, and menu development. In his current role as Executive Chef, Crandall also oversees the daily operation of the Five-Star/Five Diamond hotel’s seven entertainment and dining outlets as well as catering and banqueting services in addition to supervising the hotel staff of 70 cooks and stewards.

Crandall’s desire to expand his horizons and show his creativity emerged through his vast experience and exposure to numerous markets in various areas of the world. He brings a wealth of knowledge and management skills to The Peninsula where his primary goal is to continue to enhance and distinguish each individual restaurant while remaining true to their original concepts.

Prior to joining The Peninsula, Crandall held various positions from Restaurant Chef to Executive Sous Chef at several Four Seasons properties including Hualalai, Maui, Las Vegas, New York and the Maldives. After graduating from culinary school, he cooked under renowned culinary experts Chef Joho at Everest, in Chicago, Chef Rene Bajeux of Rene’ Bistro in New Orleans, and Chef Wolfgang Von Weiser now at Bellagio in Las Vegas.

A native of Illinois, Crandall graduated from Kendall College Culinary School with an Associates Degree in Culinary Arts.

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