5300 NORTH RIVER ROAD
ROSEMONT, IL 60018
ADJACENT TO INTERCONTINENTAL CHICAGO O’HARE
Hours 6 a.m.-2 a.m. Monday-Friday; 6:30 a.m.-2 a.m. Saturday-Sunday
Fresco 21 offers abundant seating in two dining areas and a spacious, open bar. Our private dining rooms include the 1,600 square-foot Prado Room and the intimate TJ Room. Whether dining with friends, family, or colleagues, or part of a larger group, our talented culinary team is ready to assist.
Our Chef de Cuisine, Cameron Grant, mastered his talents as a the proprietor of a restaurant in Treiso, Italy, and is now bringing his experience to you. Fresco 21 showcases the flavors of the Mediterranean region, combined to create menus so uniquely satisfying and varied that they amaze each of our guests.
Begin your morning with a fresh Spanish omelet or Crab Benedict; then treat yourself to a delicious Fresco 21 salad or wood-fired pizza for a mid-day pick-me-up. Imagine a golden sunset over the sea as you select from Fresco 21′s array of sun-inspired cocktails and international wines to start your evening. Enjoy hot or cold tapas reminiscent of lazy afternoons along the coast; or delight in our flavorful farm-to-table produce, grains and seasonal vegetables. Certainly leave room for a little touch of Mediterranean heaven from our dessert or after-dinner drink menu!
Chef de Cuisine, Cameron Grant
Cameron Grant was born in Edinburgh, Scotland. Through his mother, who ran a successful catering business out of their home, Grant quickly learned to appreciate local Scottish produce, seafood, game, venison, lamb and beef. For 12 years, this passion for food has inspired him to succeed and expand his experience in the culinary landscape.
Grant’s first venture into preparing food was at his university’s cafeteria. Within five years he was made Executive Chef of Laudisios, a family-run Italian restaurant in Boulder, Colorado. He was then enlisted to open their new $3 million Italian flagship restaurant. Following this, the Laudisio family gave Grant an opportunity to do a three month stage at a Michelin starred restaurant, La Ciao Del Tornavento, in the Barbaresco zone of Piemonte, Italy. Here he gained a true respect and appreciation for Italian food and culture, describing how building a restaurant around incredible ingredients was a revelation.
Five years later, Grant had the opportunity to move back to Treiso, Italy where he had completed his stage to open his own restaurant. Of this experience, Grant explains, “As an enthusiastic Scottish-American chef, I sparked the interest of many by opening a fine dining Osteria in the heart of Piemontese wine country. Surround by Michelin starred chefs I worked to give the locals and tourists alike, something they had never seen. I incorporated the life changing local ingredients into my innovative and culturally diverse menu.”
Grant then sold his share of the restaurant to his partner and moved back to the United States to be closer to his family and seek a new challenge and adventure. “I have had some truly wonderful experiences in a few kitchens in the last couple years,” he says. “I am bringing all my passion and excitement to Fresco 21 in order to create a unique dining experience in Rosemont. I have found a home at the Intercontinental O’Hare and look forward to show casing my talents on this amazing property.”