park hyatt chicago


Overlooking its namesake, North Michigan Avenue, NoMI Kitchen in the Park Hyatt Chicago combines effortless elegance and contemporary sophistication with a respect for honest food and the warmth of Midwestern hospitality. 

Chef Ed Sura developed his appetite for cooking while growing up on a farm in Michigan. This sparked a deep appreciation of approachable, rustic dishes full of fresh, local ingredients.

I created the terrace garden at NoMI with both functionality and aesthetics in mind.  All of the perimeter planters contain flowering plants which are edible and harvested daily by the kitchen.  In addition, the lush terrace herb “bed” overflows with aromatic herbs and flowers including lemon mint, apple mint and spearmint, creeping oregano, lemon thyme, scented geranium, burgundy oxalis, egyptian star flower, citrus gem marigold, thai and lemon basil, begonia, bay laurel, lavender, vietnamese coriander, sweet alyssum, lemongrass, pineapple sage and hibiscus.