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172 West Adams St. • Chicago, IL 60603 (Map It)
312 917 5608

HOURS:
Breakfast | Monday – Friday : 6:30am – 11:00am
Lunch | Monday – Friday : 11:30am – 2pm
Dinner | Monday – Saturday : 5pm – 10pm
Brunch | Saturday – Sunday: 7am – 1pm

Fernando Coppola, Executive Chef brings more than fifteen years of culinary experience from some of the most highly regarded kitchens all over the world including Argentina, Qatar, Puerto Rico & Uruguay to IPO at the W Chicago – City Center. IPO, an abbreviation for Initial Public Offering tips its hat to the Loop, Chicago’s financial district.

Chef Coppola gravitates towards simple, unadulterated flavors, bringing to the table his love for seafood, in-season ingredients and organic produce, conserving the authenticity and a unique character in every dish.

Chef Coppola has developed expertise in Spanish, Italian, French, South American and Modern Fusion cuisines. Coppola is a graduate of Alicia Berger cooking school with a Certificate in Culinary Arts. Trained by Maurice Lacharme and Alicia Berger, members of “Chaine de Rotisseurs”, “Academie Culinaire de France” and former “Bocuse D’or Jury members”, Fernando strong fundamentals, now shape his personal, signature cooking style.

Chef Coppola’s menu at IPO will feature fresh seasonal ingredients that he selects weekly from the Chicago Green City Market, as well as from the W Chicago – City Center’s Rooftop garden that he oversees. Chef Coppola grows fresh herbs such as rosemary, thyme and basil as well as chili peppers and tomatoes right on property in his urban oasis.

Chef Coppola is thrilled that his career has brought him to Chicago, one of the most influential food cities in the world. “As a teenager, I loved watching cooking shows and Charlie Trotter’s show was one of my favorites. I have been so inspired by Chef Trotter’s innovation as well as his passion for cooking. It is incredible to have this opportunity to further my craft in a city as passionate about food as Chicago. There are so many talented chefs that have honed their careers here; I look forward to leaving my mark.”

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