EXECUTIVE CHEF BRIAN MILLMAN
Raised in the Chicago suburb of Northbrook, Chef Millman followed his hunger for culinary knowledge all the way to Switzerland’s prestigious Les Roches International School of Hotel Management summer program and back to his roots in Chicago, where he earned a degree in Culinary Art from Kendall College. As executive chef at Chicago’s Uncommon Ground, distinguished as one of the “greenest restaurants in the world,” Brian forged close relationships with local farmers and discovered a passion for working with local ingredients. Those relationships grew stronger during Brian’s tenure at the award-winning Sable Kitchen & Bar and now, to our good fortune, at Atwood. When he’s not in the kitchen, Brian can be found gardening, traveling overseas and rooting on the Blackhawks.
HEAD BARTENDER RAY ANGUIANO
As head bartender of Atwood, Ray Anguiano brings prohibition-era cocktails to a modern audience. The intimate restaurant is located within the historic Reliance Building, a National Historic Landmark erected in 1895. Anguiano pays homage to the building’s heritage with classic recipes that are influenced by seasonal ingredients, contemporary spirits and house-made syrups and bitters.
The 2015 expansion of Atwood’s bar allowed Anguiano to broaden both the craft beer and cocktail offerings. Anguiano works closely with local breweries and distilleries to ensure guests are given an authentic taste of Chicago. His signature cocktail, The Old Estate, is comprised of Aged Rum, Ransom Old Tom Gin, Fresh Lime Juice, Benedictine Liqueur, House-made Honey Syrup and Angostura Bitters, and garnished with freshly grated nutmeg.