Oriole

06/01/2026

O R I O L E H I R I N G

P A S T R Y C H E F D E P A R T I E

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We are seeking someone thoughtful, driven and dedicated to the process of continual growth.

Someone who finds fulfillment in daily work, values collaboration, and believes that the smallest details often have the greatest impact.

If that resonates with you, we’d love to hear from you.

Please send your resume to [email protected]

05/25/2026

Reservations for this summer have been released on

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05/15/2026

We are growing our Service and Culinary teams this spring.

Oriole is an inclusive and collaborative team that thrives on each member’s input and perspective.

Dedication, passion, and respect are essential qualities that define us.

If interested, please send resumes to [email protected]

05/04/2026

A5 Wagyu from the Miyazaki Prefecture.

04/27/2026

Reservations for Summer are available now on

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04/24/2026

Golden Kaluga Caviar with English Pea + Koji Semifreddo and Charred Baby Leeks.

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From Executive Sous Chef, Evelyn Aloupas.

04/14/2026

Emily Rosenfeld, General Manager + Wine Director.

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, our General Manager and Wine Director, brings a strong, commanding presence and genuine warmth to Oriole.

Raised in Indianapolis, she began her path in the wine industry there before moving to Chicago to pursue Michelin-level hospitality.

Years later, that pursuit led her to Oriole, where she continues to shape the experience with clarity, care, and intention.

Her approach is thoughtful and deeply human, and her wine program reflects the same philosophy—focused, expressive, and grounded in a sense of place.

04/11/2026

Colin McHugh, Chef de Cuisine.

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Born in Richmond, Virginia, has traveled the world cooking at Canlis, Smyth, and some time in France before joining the Oriole team in early 2024.

His impeccable palate and excellent leadership skills makes him the best Chef to lead Oriole to a great future.

04/08/2026

Nathan Wyka, Assistant Sommelier + Dining Room Manager.

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Nathan moved to Chicago three years ago to join the Oriole team.

Starting as a Back Waiter, he worked his way through every role in the dining room before being promoted to Assistant Sommelier last year.

Now, alongside Wine Director Emily Rosenfeld, Nathan shares some of the world’s best wines with our guests.

04/03/2026

Evelyn Aloupas, Executive Sous Chef.

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Good things from Virginia— is one of those.

Coming to Chicago by the way of Texas , Evelyn further developed her skills over the next few years working at Boka and Smyth.

After spending a summer working across Paris and London, she became the Chef de Cuisine at Bar Kumiko.

A natural and authentic leader—she entered the Oriole space and it felt like she had always been there.

04/02/2026

Daniel Harrington, Assistant General Manager + Director of Service.

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joined Oriole in 2023 and quickly rose through the ranks of the Service Team before being promoted to Guest Relations Manager the following year.

Moving across the street to , he renovated their service style and received the Art of Hospitality Award from North America’s 50 Best Bars.

Daniel returned to Oriole this spring as the Director of Service. We can’t wait to see what the future holds for him.

03/31/2026

Kyra Farkas, Executive Pastry Chef.

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Seeking to create desserts that translate powerful experiences and flavors from her life, is a force in the Chicago hospitality community; she honed her skills at Elske, EVER, and Tartine before joining the Oriole team in 2023.

Spending time in Copenhagen working at Restaurant Jordnær and Red Lock Farm gave her a fresh perspective on her work—leading to her return to Oriole last fall.

03/24/2026

Maddie Balintona, Bar Director.

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moved to New York to study Environmental Science and fell in love with hospitality.

An integral part of the evening’s service, crafting refined cocktails while guiding guests through their first course at the bar.

03/21/2026

Alberto Trevino, Sous Chef

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trevino.s has been a pillar in our kitchen after traveling the world and working in some of our favorite places.

For the past three years his calm presence, exceptional technical skills, and focus drive our service every night.

The bar is set high for our team—Alberto never hesitates to provide guidance and mentorship and truly passes on Oriole to others.

03/20/2026

Heather Nyugen, Assistant General Manager + Private Events / The Loft the Oriole Director

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joined the Oriole team in early 2020, and is the engine that powers our restaurant.

Handling anything and everything in between, she is the definition of a Super Utility Player—someone who is capable of playing both infield and outfield at the highest level.

03/04/2026

goes to great lengths to find the perfect wines for our Reserve Pairing.

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A once in a lifetime experience for a very short time— 1958 Barolo Riserva in perfect condition.

03/03/2026

Oriole is in search of members to add to both the Culinary and Service Teams.

Passion, Dedication, and Respect are essential qualities that define us.

Great Pay, PTO, Health/Dental/Vision Insurance, 401k

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If interested, please send resumes to [email protected]

02/26/2026

New at Oriole from .

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Fennel Pollen Pavlova, Hoja Santa, Sumo Mandarin and Tonka Bean .

02/18/2026

Final moments of winter in Chicago.

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Millbrook Venison Loin with Porcini, Morel, and Perigord Black Truffle.

02/02/2026

Spring reservations available now via
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We can’t wait to have you dine at Oriole.

01/24/2026

Thank you for inviting us to participate in The Interview Dinner Show Party with and , and to cook alongside our friends .

Everyone go to FitzGerald’s!

01/01/2026

team crushed NYE 2025!

12/18/2025

12/06/2025

Seasons have changed at Oriole.

Reservations are available on a rolling 90-day availability, and every day, we open up new tables on .

We hope to have you dine with us this winter.

11/26/2025

Golden Milk, Cardamaro & Pistachio.

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Inspired by recent trip to Copenhagen.