Celebrity Chef
Patrick Sheerin, Executive Chef
Working in the kitchens of several of Chicago's finest restaurants during his 14-year professional career, Patrick Sheerin joined The Signature Room at the 95th in 2002, where he worked as a banquet Sous Chef and then as Executive Sous Chef. Chef Patrick was promoted to Executive Chef in December 2006 and he has been creating innovative dishes ever since. Patrick combines his Illinois upbringing, utilizing fresh local farm ingredients, with his traditional culinary training to create dishes that are both savory to the trained palate and still approachable to the everyday diner.
A native of Chicago, Sheerin graduated in 1998 from the French Culinary Institute of New York; prior to which he earned a Bachelor of Arts degree from the School of Hospitality Business at Michigan State University. A chronology of his career, beginning 1996, includes banquet chef at the Walnut Hills Country Club in East Lansing, Michigan followed by a series of positions in Chicago through early 2002: Garde Manger at Crofton on Wells; pastry chef at Toque restaurant; Chef Poissonier at the Everest Room; pastry cook at NAHA restaurant and Chef Saucier at The Four Seasons hotel.
The Signature Room at the 95th:
Located atop the John Hancock Center, The Signature Room at the 95th® offers diners exquisite food, superb service, and a dazzling skyline view. The elegant wood designs and art deco interior create an inviting and intimate atmosphere, while the floor-to-ceiling windows exhibit the stunning Chicago skyline and 360° degree views of the entire city.
Enjoy our Signature Lunch Buffet Monday through Saturday in addition to our à la carte lunch menu. Dinner is served nightly and features the finest seafood, steaks and chops in the city. And on Sunday, our lavish brunch buffet offers over 60 items, including made-to-order omelets, carving station and a seafood raw bar.
Dine with us during lunch, dinner, or Sunday brunch and experience why we are "the restaurant Chicago looks up to!"