Trump Hotel:

Coming soon

lades:

Two-Star Rating
Michelin Guide Chicago
 
Five-Star Rating
Forbes Travel Guide
 
AAA Four-Diamond Restaurant Award
 
Outstanding Restaurant, 2013
Chicago Tribune Dining Awards
 
Four-Star Review
Dining Critic Phil Vettel
Chicago Tribune, September 2012
 
Four-Star Review
Dining Critic Jeff Ruby
Chicago Magazine, May 2012

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Coming soon


Executive Chef - Thomas Lents:

Thomas Lents was appointed executive chef of Sixteen in January 2012, after working in the world's most celebrated fine-dining establishments. In his new position at the acclaimed restaurant on the 16th floor of Trump International Hotel & Tower Chicago, Chef Lents presents innovative menu programming that marries the details and qualities of traditional fine dining with his own modern style and culinary perspective.

Chef Lents began his career as executive sous chef of Chicago's four-star restaurant Everest, under the direction of Chefs Jean Joho and Thierry Tritsch. After a five-year tenure, he chose to broaden his culinary perspective by moving to Dublin, Ireland, where he worked as a sous chef in charge of the wild game and seafood departments at the Michelin two star-rated Thornton Restaurant inside the Fitzwilliam Hotel. During his time abroad, Chef Lents took advantage of his proximity to England and staged in several acclaimed kitchens, including the Michelin three star-rated Waterside Inn in Bray and Le Manoir Aux Quatres Saisons in Great Milton.

Upon returning to the United States in 2007, Thomas accepted a position at the Michelin three star-rated, five-diamond Joel Rubochon at The Mansion inside Las Vegas' MGM Grand, where he was quickly promoted from sous chef of the meat and fish stations to executive sous chef. In 2008, he moved north to San Francisco to take the chef de cuisine position at the Michelin-rated Quince Restaurant, before Chef Robuchon reached out and offered him the opportunity to be the first American to serve as chef de cuisine of his namesake restaurant - a position Lents graciously accepted.

A Michigan native, Lents holds an advanced placement culinary art degree from the New England Culinary Institute, where he studied under founding Chef Michel LeBorgne, as well as a B.A. in philosophy from Wabash College in Indiana.



Executive Pastry Chef - AYA FUKAI

Chef Aya Fukai brings nearly a decade of experience with prestigious hotels and restaurants in Cambridge, Boston and Chicago to her position at Trump International Hotel & Tower Chicago. As Executive Pastry Chef, Aya oversees the dessert program at the property’s modern American restaurant, Sixteen, as well as those for banquets and in-room dining.

A native of Chiba, Japan, Aya moved to Boston with her family when she was 9 years old. Chef Fukai attedended Boston University where she received her bachelors of science in hospitality administration. After graduating, Aya worked in various assistant pastry positions at a number of distinguished restaurants in Boston, including L’Espalier and Radius . She then took her first executive pastry chef position at Menton. In 2011, Aya moved to the Midwest where she was in charge of the pastry and bread program for two-Michelin starred Ria and modern bistro Balsan at the Waldorf Astoria Chicago.


Director of Restaurant - Dan Pilkey:

Dan Pilkey joined the Trump Chicago team in July 2013 as Director of Restaurants. He worked closely with Executive Chef Tom Lents to fashion an extensive and unique wine list that complements the menus at Sixteen while focusing heavily on service, and wine pairings.

Dan brings over 16 years of epicurean expertise to the Trump after a successful tenure in some of California's most celebrated restaurants, resorts, vineyards and wine companies. Most recently, he served as the lead sommelier for Addison Restaurant at The Grand Del Mar Resort in San Diego, California a Grand Award winning wine list from Wine Spectator.

While studying for an associate degree in communications, Dan discovered his passion for food and wine. Alongside his studies, he assisted in transforming an avocado farm into a small labor of love project called Milagro. Over several years, he helped plant Cabernet, Chardonnay, Merlot, Primativo, Malbec, Merlot and Sangiovese grapes at the farm. In between attending wine seminars to learn the art of wine making, he built a 1200 sq. ft. production compound and a 900 sq. ft. tasting room outfitted with the basic essentials to enjoy the fruits of their labor. Using his skills and knowledge of production from Wente Vineyards where he worked for 7 years, Dan made two vintages with Milagro coupled with Apple Cider and Olive Oil.

After the devastating wild fires that took the farm in 2006, Dan became a Wine and Sales Consultant for the Lafayette Wine Company where he cultivated relationships with cellar masters, restaurateurs and beverage directors. His next role was a Restaurant Manager and Wine Director at the 910 Restaurant in the Grand Colonial Hotel in La Jolla, California. Soon after, he received a Business of Wine Certificate at San Diego State University and teamed up with Addison Restaurant working closely with prestigious Sommeliers around the nation. In 2009, Dan moved to Chicago to join the Elysian team as Wine Director and Manager of RIA restaurant, where he fashioned an extensive and unique wine list that complemented the menus of both RIA, a two-star Michelin, and Balsan.

After completion of the Court of Master Sommeliers Advanced level, Dan continued to follow his aspirations of becoming a Master Sommelier by working with such organizations as: the Society of Wine Educators, Wine & Spirits Education Trust, competing in the Chaine des Rotisseurs "Best Young Sommelier," and Guild of Sommelier's "Top Somm" to keep sharp and stay active the wine community.

Now a Chicago resident, Dan spends much of his free time studying for both the Master Sommelier exam and exploring Chicago's famed gastronomical sites.


Private Dining:

Sixteen at Trump International Hotel & Tower Chicago is available for intimate events, for your choice of breakfast, lunch, brunch, or dinner in our beautiful semi-private dining room. A personal events coordinator along with our highly skilled service team will work with you each step of the way, as we create an unforgettable dining experience for you and up to 30 guests.

Our goal is to assure that your event at Sixteen surpasses all of your expectations, and assist with everything from specialty décor to menu planning and wine pairings for each course of your meal. Our team of managers, sommeliers, and servers are dedicated to ensuring that no detail is overlooked when it comes to planning and exquisitely executing your special event.

 

The Terrace:

A sophisticated outdoor oasis showcasing superb al fresco dining amidst the iconic views of Chicago's dramatic landscape is The Terrace at Trump. In emphasizing the superior service and sophisticated summer fare for which Trump Chicago has been lauded, this Chicago rooftop restaurant and bar offers a specially crafted menu served alongside a variety of boutique wines and hand-crafted cocktails.

With a serene ambiance highlighted by vivid, green landscaping guests can relish in the summer sun while taking in vistas that are quintessentially Chicago including the Wrigley Clock Tower, Lake Michigan and Chicago River. Sit and enjoy a cocktail while watching the fireworks from The Terrace at Trump on Wednesdays and Saturdays after Memorial Day.

Open daily from 2:00 pm - 12:00 am (weather permitting)

Seating is accommodated on a first come first served basis, however we are offering limited reservations for our premium tables, which offer the most exclusive city views from The Terrace. There is a table fee of $100 per person, which does not include food or beverage. All reservations are weather permitting. In the case that you need to cancel your reservation, we ask for two hours prior notification to avoid a penalty of $100 per reserved guest. Please call 312.588.8600 for reservations.

Terrace Menu            Terrace Drink Menu
 
 

Epicurean Experiences:

Coming Soon 

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