Michael Kinasz is the executive chef of Land and Sea Dept.’s various concepts within the Chicago Athletic Association Hotel, which include the Cherry Circle Room, Game Room, Milk Room, and Drawing Room. Kinasz is a Chicago native who attended culinary school at Le Cordon Bleu, and began his career as a line cook at Moto, the acclaimed restaurant helmed by the late chef Homaro Cantu, and moved onto Chef Paul Kahan’s James Beard Award-winning Blackbird, where he worked his way up to sous chef. From there, he moved to the two-Michelin-starred Sixteen as a sous chef before joining the opening team for Cherry Circle Room in 2015. He led the team as Chef de Cuisine, and now, as Executive Chef. Kinasz cooks in a style that is rustically refined, and finds his inspiration in travel for formulating focused food that is seasonally inspired, refined, and approachable. When he’s not in the kitchen, he enjoys spending his time traveling — either on the beaches on the left coast of Michigan, or in Colorado (with a focus on après ski).