As day eases into night, head to the 18th floor of Viceroy Chicago, where Devereaux, the rooftop lounge, exudes the energy of the city and pulse of the city — and potent cocktails.
Unwind in the moody glow of the rooftop bar downtown Chicago. Wander outside to take in the city views poolside. Here — and only here — the Gold Coast, Lake Michigan, and skyline come together in one panoramic picture.
The menu of creative spirits includes favorites, old and new, plus luxury punch bowls that are perfect for sharing with friends. Quick drinks can easily turn into dinner with small plates and light bites inspired by the season.
It’s a scene that’s just too elevated to miss.
Born and raised in Los Angeles, Stephen Gillanders spent much of his time growing up in the kitchen with his grandmother. After graduating high school, Gillanders went on to Los Angeles Mission College before transferring to the University of Nevada, Las Vegas, acquiring associate and bachelor's degrees in Culinary Arts Management at both, respectively. While in Las Vegas, Gillanders won the title of San Pellegrino’s ‘Almost Famous’ Chef competition and had a once-in-a-lifetime opportunity to work for Chef Jean-Georges Vongerichten. Eventually, he took a corporate chef position with Jean-Georges Management, overseeing all nine New York City restaurants as well as lead the opening teams for nine other domestic and international projects, including The Pump Room in Chicago and Jean-Georges Tokyo.
Gillanders took a rare opportunity to helm the kitchen at Lettuce Entertain You’s acclaimed Chicago restaurant, Intro, as the fourth chef-in-residence in October 2015 before opening his own restaurant, the award-winning S.K.Y. in the Pilsen neighborhood. Gillanders joined the Viceroy/Somerset team in 2020, creating a special place which guests can celebrate with a casual meal any night of the week. The following year, things came full circle for Gillanders when he opened Eater Infatuation restaurant Apolonia, named for his late grandmother.
Executive Pastry Chef
Born and raised in Cleveland, Ohio, Tatum Sinclair started working in a bakery at the age of 14. After attending culinary school in Chicago, she took an externship at Intro where she met her now-chef and mentor Stephen Gillanders. She then was given the opportunity to do the bread and chocolate program at Jean-Georges Vongerichten’s three-star Michelin restaurant in NYC. After a few years, she came back to Chicago to be the Executive Pastry Chef at Gillanders’ S.K.Y.
Soon after, they joined forces to take over the Food and Beverage Operation at Viceroy/Somerset and recently opened their third spot called Apolonia. In 2020, Sinclair won Rising Pastry Chef of the Year at the Jean Banchet Awards, has been featured in Star Chefs Magazine, and participated in James Beard events. Next up, she will partner with Cacao Barry Chocolate to create her own custom chocolate blend to debut in 2022.