Crofton on Wells’ Chef Suzy Crofton Joins Hyde Park Group Food Innovation

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Chef Suzy Crofton Joins Hyde Park Group as Chief Food Innovator

Suzy Crofton, one of the most respected chefs and food innovators in Chicago, recently joined Hyde Park Group as Chief Food Innovator. For the past 20 years, Suzy has been a force on the city’s food scene, quietly and confidently maintaining 3-Star, 4-Star and Michelin Star-rated restaurant establishments, and earning several James Beard Award nominations along the way.

Now a full-time food innovator with Hyde Park Group, Suzy has a long history working with corporate America and has written and contributed recipes to a plethora of cookbooks and publications. From ideation to food development to culinary content, in her new role, Suzy will oversee all culinary design and partnerships with a group of top-level, Chicago-based chef consultants.

With an unparalleled culinary pedigree, Suzy trained under Chef Jean Banchet at the legendary Le Française in Wheeling, IL and worked with chefs Norman Van Aken, Carrie Nahabedian and Charlie Trotter under famed restaurateur Gordon Sinclair at Sinclair’s in Lake Forest.

Suzy's own restaurant, Crofton on Wells, which she owned and operated for 15 years, instantly became a foodie destination, culminating in a 2011 Michelin Star for her unique take on French-accented American Cuisine. A life long proponent of farm-to-table, vegetarian and regional cooking, Suzy's unbounded culinary creativity infuses everything she does.

Mary Haderlein, Principal of Hyde Park Group is delighted by the union. "As our business continues to grow, we are committed to bringing in top level culinary talent to help expand our resources. Landing Suzy is a real coup," says Haderlein.

Hyde Park Group Food Innovation is a Chicago-based marketing and culinary firm specializing in the development of new food products and culinary content for packaged food companies, restaurant chains, and commodity boards. Services include SMASH, a proprietary New Product Development Process, Trigger Recipe Development and Research, and Culinary Content-Driven Consumer Engagement Programs.

For further information, contact info(at)hydeparkgroup(dot)com or contact Mary Haderlein @ 312-337-1300.

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