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Terence Zubieta

Executive Chef

Terence Zubieta currently serves as the Executive Chef at Park Hyatt Chicago, where he quickly ascended the ranks since joining the team in 2019. His culinary vision mirrors the diverse and sophisticated palate of Park Hyatt Chicago, where each dish tells a story, not just of flavors, but of cultural richness and culinary expertise. 

Born in the Philippines, Terence's culinary identity takes inspiration from his homeland where he infuses dishes with unique elements you don’t often find in Chicago. Overseeing the culinary team across the property, Terence orchestrates thoughtful menu changes to reflect the vibrancy of each season and keep menus interesting and fresh for guests.

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Shane Cawley

Chef de Cuisine

Chef Shane’s culinary journey was set in motion by a simple, but powerful motivator: the desire to change the repetitive and uninspiring food options that he had encountered throughout his life. Now driven by the pursuit of culinary excellence, his love for bringing his own flair to a dish and sharing his knowledge with other chefs, he oversees creative culinary direction and menu development to guests as the Chef de Cuisine of NoMI.

Before venturing into the world of cuisine, Chef Shane devoted five years to the United States Marine Corps, where he served as a Military Police Officer. Chef Shane then relocated to Hawaii, where he earned AA degrees from both Hawaii Pacific University and the prestigious Culinary Institute of America in New York. With his honed skills, Chef Shane moved across the globe to Sydney, Australia, where he joined the renowned 2 Hat restaurant, Aria, before joining the esteemed NoMI team.

In his downtime, Chef Shane cherishes moments with his spouse and their diverse group of pets including dogs, cats, a python and spotted gecko.

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Solange Austin

Executive Pastry Chef

Following her graduation from Le Cordon Bleu in Orlando, Solange moved to Colorado to launch a new phase of her career at Park Hyatt Beaver Creek. Now with Park Hyatt Chicago where she earned the title of Pastry Sous Chef, Solange continues to expand on her creative approach that infuses unexpected flavors into traditional desserts.

With childhood inspiration at her helm and a passion for experimentation, patrons can expect to see dishes like Passionfruit Crème Brulee, where passionfruit and Brazilian cassava cake meet this classic favorite to spotlight a staple recipe from her mother.

Outside of the kitchen, Solange is typically scrolling through Pinterest or Instagram staying in tune with dessert trends from renowned chefs, trying new restaurants or indulging in a little retail therapy.

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