After an evaluation by Colicchio Consulting, Wind Creek Chicago Southland Casino & Resort in Illinois has selected chef and restaurateur Fabio Viviani to bring his culinary vision to the property. At the heart of the partnership is Alto, Viviani’s signature Italian steakhouse, located on the hotel’s 17th-floor rooftop, which opened in May.
“Chef Viviani’s guest-centric culinary vision stood out during our process, as it aligned so well with the goals and culture of the Wind Creek Chicago Southland Casino & Resort,” Colicchio Consulting Principal Trip Schneck said in a statement. “At a hotel where ‘every moment is a winning moment,’ Chef Viviani’s new culinary hub is serving as a dynamic engine for F&B growth and profitability. The newly created food and beverage programming at the Wind Creek Chicago Southland Casino & Resort will serve as a true differentiator amongst its competitive set.”
Outlets include:
- “Food Bazaar” by Viviani, a modern reimagination of the traditional casino buffet. Food Bazaar includes six unique venues offering chef-driven fast-casual concepts in a relaxed setting.
- “Shuck It” oyster bar: A seafood destination offering freshly shucked oysters, classic gumbo, and a wide range of seafood favorites.
- “The Spot” American diner. Just off the casino floor, The Spot combines grab-and-go convenience with classic American fare.
“I could not be more thrilled with this opportunity to partner with Wind Creek Hospitality and to provide its Chicago Southland guests with some great new concepts,” said Viviani. “The Colicchio Team runs a very thorough vetting process. It was a true competition, and we are proud that our group met all their criteria and emerged as the winner. Competition motivates us!”
Wind Creek Chicago Southland marks the third collaboration between Wind Creek Hospitality and Colicchio, after partnerships at Wind Creek Atmore and Wind Creek Wetumpka in Alabama.
“We are delighted with the results of our work with Colicchio for our Wind Creek Chicago Southland Casino & Resort,” said Wind Creek Hospitality Chief Operating Officer Brent Pinkston. “Their data-driven approach to food and beverage and ability to bring exceptional talent to our property, have been invaluable. We could not be more excited about the future of food and beverage at Wind Creek Hospitality.”
