Chef Mark Hellyar's Secret For Momotaro's Success Is Remaining Unique

Chef Mark Hellyar's Secret For Momotaro's Success Is Remaining Unique

While in Tokyo, Chef Mark Hellyar worked at Oak Door, Keyekazaka, and Shunbou. Through his experiences, he gained a deep appreciation of Japanese dining, culture, and way of life.

“I just saw like the difference in quality in all the ingredients around me. All the fruit, vegetables, things like that… it’s treated completely different, a whole different respect for ingredients,” said Chef Hellyar about the way the Japanese approach food. “Where we simmer stocks, there they boil them. The way you break down a fish, it’s completely different… you really have to train yourself... retrain yourself.”

Now, as the executive chef of the West Loop Chicago restaurant, Momotaro, Hellyar prides himself in his minimalistic style of cooking. For him it’s about “really focusing and honing in on the one core ingredient.”

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A Chef Named Sheff Takes Sonoran Cuisine to the Next Level

A Chef Named Sheff Takes Sonoran Cuisine to the Next Level

Arizona on the whole is ground zero for a style of Mexican cooking heavily influenced by its neighbor to the south, the Mexican state of Sonora. It was this rich culinary tradition that greeted Adam Sheff when he arrived in Scottsdale as the new chef of the Andaz Scottsdale Resort, one of many hotels in Hyatt’s luxury boutique division.

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