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TLE(TOURISM)

Submitted by:
Julian Patrick O.
Plana
Submitted to:
Alissa Gunda
 The Peninsula Chicago is a hotel located at the Intersection
Superior Street and North Michigan Avenue in Chicago, Illinois.
The hotel is part of The Peninsula Hotels group based in Hong
Kong. The Peninsula Hotel group’s parent Hong Kong and
Shanghai Hotels, who of East already owned 92.5% of the
Chicago property’s shares, purchased the remainder of the
shares that it did not already own in late 2009, giving it full
ownership of the hotel.
 108 East Superior Street (at North Michigan Avenue),
Chicago, Illinois 60611, USA
Set in a landmark high-rise, this elegant luxury hotel is a
3 minute walk from the Museum of Contemporary Art and a
4 minute walk from the Chicago Ave. subway station.
Sophisticated rooms and suites offer free Wi-Fi, flat-
screen TVs, minibars and iPod docks, plus marble bathrooms
with TVs. Some have floor-to-ceiling windows and/or views of
Lake Michigan. Room service is offered.
Dining options include a swanky Chinese eatery, a
European style café, a cocktail bar and an ornate
international restaurant. A rooftop spa offers a fitness center,
a swimming pool and a sun terrace. There’s also more than
11,000 sq ft of Meeting and event space.
The amenities offered in are:

 Bar/lounge
 Parking
 Elevator
 Gym
 Airport Shuttle
 Pool
 Restaurant
 Spa
 WiFi/Internet
 Pet friendly
 Laundry
 Non-smoking
 Breakfast
 Air conditioning
 24/7 front desk
 Kitchen
 Business center
 Spa tub
 Meeting room
 Supervised childcare/activities
 The Peninsula Chicago is pleased
to announce the appointment of
Executive Chef Baasim Zafar, a
native of England with more than
25 years of experience in
restaurants and luxury hotels in
the United States, London and
Saudi Arabia. Chef Zafar will
oversee all Peninsula restaurant
kitchens for The Lobby, Shanghai
Terrace, Pierrot Gourmet and Z
Bar, as well as banquets, in-room
dining and pastry kitchen
operations.

Classically trained at Le Cordon Bleu London and schooled at

the University of Houston’s Conrad N. Hilton College of Hotel
and Restaurant Management, Chef Zafar draws culinary
inspiration as much from his guests and his world travels as
from the fundamentals of seasonality and freshness that
ground his work. “Quality never goes out of style,” he says.

Most recently, he led culinary operations at The Ritz-Carlton,

Chicago that included the launch of Italian steakhouse Torali
and accompanying bar, rooftop lounge and café.