Food & Beverage

Food. Thoughtfully Sourced. Carefully Served.

Hyatt’s global food & beverage philosophy is grounded in three key principles: Healthy People, Healthy Planet and Healthy Communities. "Food. Thoughtfully Sourced. Carefully Served” guides our culinary team as they craft all our menu offerings.

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Executive Chef Terence Zubieta’s refreshed menu will feature modern American cuisine rooted in French techniques using locally sourced, seasonal ingredients.  The restaurant design is elegant and simple featuring a Molteni stove in the open kitchen and floor-to-ceiling windows overlooking Michigan Avenue.  NoMI Lounge showcases a vibrant cocktail collection along with sophisticated small plates and a signature sushi experience. Dine in open air on the chic and vibrant NoMI Garden outdoor terrace.

Chef Terence Zubieta

Vendors & Partners

We are very proud of the local vendors and partners we work with to provide the best possible ingredients for our menus. Learn more about these artisans below.

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Nichols Farm and Orchard

The Nichols Farm & Orchard began in 1978 and carries on the spirit and love for the land for future generations of market customers and chefs. The farm grows over 1,000 different fruits and vegetables.

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Mick Klug Farm

Mick Klüg Farm focuses on providing sustainably farmed, hand-harvested, quality fresh fruit and vegetables to local and Chicago-based farmers markets, restaurants, and fresh produce retailers.

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Werp Farms

Located in Buckley, Michigan, Werp Farms specializes inhand harvested micro-greens and custom organic produce from their high-end heated greenhouses year-round.