Our Artistry
The Food and Beverage program at the University Club of Chicago is led by Executive Chef Rafat Alzein. Chef Alzein takes a contemporary approach to cooking, emphasizing seasonal ingredients, refined technique, and authentic flavor. He is constantly inspired by the Club’s motivated food and beverage team and enjoys taking on new challenges, including crafting menus and executing special member events. Chef Alzein says that “Creating memorable experiences around exceptional cuisine is one of the most rewarding parts of my job. I love the power food has to bring people together.” As a resident of Chicago for more than 30 years, he’s watched the culinary scene shift and evolve. To him, the best restaurants are places centered around quality, creativity, and consistency.
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.