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Doran Payne, Executive Chef
Appointed in June 2005 as Executive Chef at Rhapsody, Doran Payne shares his global culinary expertise as he leads the restaurant's team of professionals. In addition, he guides the initiatives for creative menu development and daily cuisine preparation. A native of St. Lucia, Payne balances unique Caribbean flavors with foods indicative of the season, creating a beautiful marriage of flavors and textures.
Payne, formerly the Dining Room Chef at the Four Seasons Hotel Chicago, brings extensive experience to Rhapsody's already-distinguished slate of chefs. A graduate of Le Cordon Bleu Culinary Academy in London in 1996, Payne served under Eric DeBlonde at the Four Seasons Hotel in London from 1996 to 1998.
Following his two year tenure, Payne embarked on a training tour of various five-star hotels and restaurants throughout Europe. The Tournant included such prestigious establishments as Hotel Le Royal in Luxembourg, Auberge des Saints Pères in France, The Four Seasons Hotel Berlin and The Radisson SAS Hotel in Brussels. Additionally, Payne trained under the guidance of Michel Del Burgo, Chef de Cuisine of Taillevent, a three Michelin starred restaurant in Paris.
Payne began his U.S. professional career in October 2000, serving as Sous Chef at Le Mas Perrier restaurant in Wayne, PA. Payne's three-year term at Le Mas, saw him become Senior Sous Chef before moving to Chicago.
Due to Payne's global approach to food, he has received invitations to cook at esteemed institutions and festivals. In November of 2007, Payne's Caribbean roots led him back to St. Lucia to participate in the internationally renowned Food and Rum Festival, which attracts some of the best chefs, rum connoisseurs, food critiques and gourmands from around the world. In 2006, as a recipient of a James Beard Foundation Scholarship Award, Payne served the "Symphony of Spring" meal at the James Beard House.
For his accomplishments and culinary expertise, Payne has been featured in Chicago Magazine as a "who's next: eight people who will be running Chicago's top kitchens of the future." He has also received rave reviews from Chicago Tribune's Food Critic Phil Vettel, who said, "Rhapsody is a restaurant attached to Symphony Center that has quietly become one of the best fine-dining options in the Loop, thanks to the unique stylings of Chef Doran Payne."
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Daniel Romero, Sous Chef
With experience working in some of the best restaurants in Chicago, Daniel knows what it takes to run a busy kitchen and manage a successful restaurant. A true master of combining flavors and textures, he creates distinct culinary masterpieces Chicagoans crave. Daniel perfected the art of daily restaurant operations as General Manager at Mambo Grill, where he also lent his skills as Corporate Chef. Deciding to stay in the kitchen and develop his commitment to delivering superior food, Daniel moved to Nick & Tony's Italian Chophouse, in Chicago. There, he trained and worked with new executive chefs further fine-tuning his culinary gift. Through the years, Daniel has developed new menu concepts and recipe ideas. Along with his creativity as a chef, Daniel joins the Rhapsody culinary team with more than a decade of experience across varied positions at well-known Chicago establishments such as Crystal Garden at Navy Pier, The Cheesecake Factory, and Dave & Busters. Daniel began his career at Restaurant Food Service in Evanston, Illinois.
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photos: Jai Girard |
