“Methodical” is a word one might use to describe the culinary career of Andrew Alcid, the chef de cuisine of The Townsend Hotel’s Rugby Grille since April 2013. He prides himself on a self-described, “carefully gauged” job progression, which allowed him opportunities to work for nearly a decade in the kitchens of various high-profile eateries throughout Chicago, including Hubbard Inn, La Tache and Bin 36, among others.
When asked to share a word of wisdom with young chefs just starting their careers, Alcid stuck to that same approach of “systematic passion.” He says, “Follow your heart, to be sure, but before jumping into a career, make sure to do your research.”
One of the best payoffs for Alcid’s disciplined development? He fondly recounts one of his most memorable career achievements participating in the Chicago Food Arts event at the city’s famed Navy Pier. “I was working along some of the greats,” he reflected.
Between his time in Chicago and joining The Townsend culinary team, Alcid previously served as sous chef in Cattletsburg, Ky. He received his culinary education at the Cooking and Hospitality Institute of Chicago.