Chef Myk Banos sees his role as supporting local agriculture while providing great food for diners at his hotel’s restaurants. Myk is the executive chef at Chicago’s Downtown Marriott Hotel. He sources food for his restaurants from farms just outside the city limits and does a little farming himself up on the roof.
Myk and his associates raise vegetables on the hotel’s roof that make their way into his restaurant’s daily meals. They also have a half million honeybees that provide sweet ingredients to menu items.