As Four Seasons Hotel Chicago debuted its completely transformed Hotel in fall 2020, a new concept in collaboration with Chef Jonathon Sawyer was synchronously unveiled at Adorn Bar & Restaurant, Sawyer’s first restaurant in his hometown of Chicago, offering globally-inspired cuisine rooted in the bounty of America’s Midwest.
“American cuisine is incredibly diverse and my goal is to honor our cultural roots while also exploring new and innovative directions,” Chef Sawyer says. “My interpretation of New American cuisine is taking what’s classic and familiar and adorning it with unexpected ingredients and presentations that will surprise and delight diners.” Dishes draw on Chef Sawyer’s vast experiences, including time living in Italy and France and travelling to Japan and other culinarily-rich destinations.
Sawyer began his culinary career at The Biltmore Hotel in Miami before continuing on to New York City, where he worked alongside renowned chefs such as Charlie Palmer at Kitchen 22 and Michael Symon at Parea.
In 2007, Sawyer moved to Cleveland and earned the Rising Star Chef award from both Restaurant Hospitality and GAYOT while working at Bar Cento, named Northern Ohio Live’s Best New Restaurant. With a blossoming career and growing recognition, Sawyer decided to pursue his lifelong dream of opening his own restaurant, quickly putting Cleveland on the culinary map with his flagship restaurant The Greenhouse Tavern, a French and seasonally inspired gastropub, as well as other local establishments, Noodlecat and Trentina.
“Returning to his birthplace of Chicago in 2020 was a true homecoming for Sawyer. “I’ve been drawn to the Chicago food scene and it’s liberating to have this opportunity to cook for a dynamic city where locals have an appreciation of food, and travellers are also looking for unique and engaging food experiences,” says Chef Sawyer. A destination where guests and locals can revel in cultural immersion with inspired food, drink, art and music, Adorn celebrates international culinary creativity starring local ingredients and a decidedly Midwestern perspective that offers a taste of what gives Chicago its unique vibrancy.
Sawyer’s extensive list of accolades include being honored as a recipient of Food & Wine Magazine’s Best New Chef award in 2010. In 2013, he was named as a James Beard Award finalist in the Best Chef: Great Lakes category, before achieving the prestigious award in 2015. Chef Sawyer has also made several national television appearances, including “Iron Chef America,” “Dinner Impossible,” “Unique Eats,” “Best Thing I Ever Ate,” “Chopped” and “Iron Chef: Gauntlet” and “Cleveland Hustles.” Sawyer has written two cookbooks, House of Sour: The Power of Vinegar, and Noodle Kids.
When Chef Sawyer is not in the kitchen, he is surrounded by his family, including his wife Amelia, son Catcher, daughter Louisiana, and dogs Potato and Vito. An avid cyclist, Sawyer can often be seen exploring the city, or commuting to and from the Hotel on wheels. He is a tireless supporter of the green movement, local agriculture and sustainable businesses.
Awards & Press
- James Beard Award