MEET THE CHEF: Jonathon Sawyer of Adorn Bar and Restaurant at Four Seasons Hotel Chicago in Chicago, Illinois

WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF

PUBLISHED MAY 2022 • 4 min read

5 Reasons to Visit® sat down with Executive Chef Jonathon Sawyer of Adorn Bar & Restaurant at Four Seasons Hotel Chicago in Chicago, Illinois.

Jonathon Sawyer of Adorn Bar & Restaurant at the Four Seasons Hotel Chicago/Credit: Haas and Haas

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

Growing up in the Midwest with a frugal garden loving mother and grandmother, I learned to respect the quality and simplicity of great, local ingredients. My love of simple food guides every dish I create and every plate I design. Travel is and has always been the easiest form of inspiration for me whether it's been living in Rome as a young adult, traveling to Asia finding inspiration in the cuisine, markets, and unique flavors, eating my way through Burgundy with my winemaker friends, I have continuously been inspired by different landscapes of food culture.

Adorn Bar & Restaurant at the Four Seasons Hotel Chicago/Credit: Haas and Haas

Tell our readers an interesting fact or two about yourself.

I prefer two wheels to four wheels, My modes of transportation are bicycle, vespa, and motorcycle. I commute from the North Shore of Chicago on my Humble bicycle, rain, snow, or sun all year round. I have a three-legged Pit bull named Bowie who has one blue eye and one brown eye.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Obsessed with this teeny tiny croissant cereal with Robin's egg blue sweet pea blossom oat milk that we were inspired to create for Adorn's brunch menu after my daughter showed me some really great TikTok videos featuring teeny food. You should try it because eating teeny tiny cereal and blue milk brings me a lot of joy and I think it would bring you joy too!

Adorn Bar & Restaurant at the Four Seasons Hotel Chicago/Credit: Haas and Haas

What are three ingredients that you simply couldn’t live without? 

Fish Sauce, which is more sustainable and has a secret umami flavor, salt and fire. Not really an ingredient, but I love to cook with wood fire.

We love the art behind plating. What do you love about designing the perfect dish?

I love the process from the first ideation 90 days out to prototype and tweaking it with my chefs to be ours, to selecting the perfect plate to showcase it first, to trying a first pass at the plating and being open to change it and re-plate it, to eventually finding the perfect marriage of plate and dish. For me, the right plate really makes the right dish.

Adorn Bar & Restaurant at the Four Seasons Hotel Chicago/Credit: Haas and Haas

Tell us about one of the most creative dishes you’ve created?

Perigord Poutine. It's the perfect high-low combo of French black truffles with properly thrice cooked French fries with a brown, Quebec-style gravy and Wisconsin cheddar cheese curds; the aroma on the truffle in the dining room makes this a super dynamic dish to serve.

Adorn Bar & Restaurant at the Four Seasons Hotel Chicago/Credit: Haas and Haas

Share your most recent awards and accreditations with us! 

1. James Beard Award Winner Great Lakes

2. Food & Wine Best New Chef

3. Restaurant Hospitality Rising Star Chef

What are some of the latest trends you’re seeing in top restaurants across the globe?

TikTok foods, conscious menus, transparent supply chains and sustainable proteins. Mood/Health Modifying Ingredients such as dandelions, which contain tons of Vitamins A, B, C, antioxidants, help fight inflammation, and are an easy ingredient to use. Cordyceps such as mushrooms boost mood and energy, decrease fatigue, etc...

What’s your favorite cocktail or drink of choice?

I have been sober since January 2021. I gave up coffee and alcohol, so my new favorite cocktail is TEA. My favorite tea drink these days is from Rare Tea Cellar in Chicago and is Vintage Pu ehr 2010 with Sicilian Blood Oranges and I love it.

What do you love about being the Executive Chef at Adorn Bar & Restaurant at Four Seasons Hotel Chicago in Chicago, Illinois?

I love being the Chef Partner of our new restaurant Adorn at the Four Seasons Hotel in Downtown Chicago. Opening a restaurant during a global pandemic has been one of the hardest jobs of my life and having a strong partner in Four Seasons who supports both myself and my creative endeavors has been a shining light over the past year. Having a team that supports my creative vision, both conceptually and financially is something I have never experienced before and I am very grateful to have such a great partnership.