Dining

Our Artistry

The Food and Beverage program at the University Club of Chicago is led by Executive Chef Mark Baker. Baker is known for his personal, expressive and contemporary style of cooking, rooted in French technique. His creations are interesting, yet not eclectic, drawing from market seasonality and focused on fresh, pure flavor.

Baker has received two nominations for the James Beard Award and has been recognized in national publications such as Food and Wine Magazine, Gourmet and The Wine Spectator. Before joining the Club, his restaurants in Boston and Chicago received the AAA Five Diamond rating, and during his tenure, Seasons Restaurant held Chicago's highest food score in the prestigious Zagat Survey.

After receiving numerous accolades during his 23 years with the Four Seasons Hotel Group, Baker joined the Club in 2002. Baker has since infused his sensible, distinct style of cooking into the Club's culinary approach, blending the unique history and tradition that lies at our core.

Indulge With Us

The University Club hosts regular wine dinners with renowned producers as well as seasonal and holiday buffets in Cathedral Hall. Whether you're craving creative cocktails, savory courses or sweet temptations, we invite you to indulge in our diverse offerings.

Explore our dining venues.

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