chef aleman has a unique vision of cuisine that is ideally suited for aria restaurant. “food should be an experience. every bite should be as beautiful as it is tasty. i want to help every guest experience the best this country has to offer. unusual spices and produce can really enhance the entire meal.” chef aleman makes twice weekly trips to the green city market to hand-pick produce and works closely with
sustainable farmers for many of the ingredients used on the aria menu. “we have an obligation to the community to do everything we can to protect our environment. it is responsibility not a choice,” adds chef.
aleman began his career with the fairmont chicago in 2002 with the opening of aria. after several promotions, he re-launched aria bar in 2005 when the sushi component was added. in 2006, aleman took over fairmont Banquet culinary division, servicing 63,000 meeting space and 250,000 guests annually. in early 2008, chef aleman went on sabbatical to assist our sister property, the fairmont scottsdale. While in scottsdale, chef aleman was in charge of cuisine for the pga fbr open, the award-winning restaurants hacienda and lv bistro and was on the opening team for michael mina’s latest venture bourbon steak. now back in aria as the executive sous chef, aleman has brought his own native chicago flair to the menu.
aleman’s dedication to the community extends well beyond his environmental initiatives. he is active member of project vida chicago, keen chicago, the human rights fund, common threads, golden paw chicago, the national multiple sclerosis society, gilda’s club, american cancer society and center on halsted. aleman lives in the western suburbs with his wife and son.