Michael J. Pivoney
Chef Michael J. Pivoney is a seasoned professional with 19 years experience. Pivoney joined Chicago’s notable The Signature Room at the 95th in 2003 as Corporate Executive Chef. Since then, he has taken dining to a new level, implementing the highest standards of excellence and infusing his ‘signature’ creativity into every dish. Located high above Chicago’s Magnificent Mile, The Signature Room serves up award-winning contemporary American cuisine.
“I love taking everyday foods, such as pears, to a new level,” said Pivoney. “They can be simple garnishes to a side dish or the centerpiece of a delectable dessert.”
Prior to joining The Signature Room, Pivoney was executive chef at Carlucci’s restaurant in north suburban Lincolnshire. He was also the Executive Sous Chef at Caesar’s Palace in Las Vagas. Pivoney served as executive chef at El Conquistador Hotel in Puerto Rico, and in 1995 opened the 26 kitchens of The Atlantis Resort, Paradise Island, Bahamas. In 1999 he received the James Beard Award in the category of “Best Food and Service - Banquet Facility.” Pivoney earned his professional certification from Washburne Culinary Institute in Chicago.
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Pear Ginger Chutney
This Pear Ginger Chutney is a modern interpretation of a traditional Indian staple. Pears are an ideal medium, as they can be infused with a multitude of vibrant spices, yet retain their own distinct flavor.
The Pear Dauphiné
“I enjoy pairing pears with floral liqueurs. The elderflower brings out the pears’ floral essences.” ~ Kelley Swenson
David Anderson’s Pear Tip
“Try using several different varieties of pears together in recipes like chutney for subtle changes in flavor and texture.” ~ David Anderson
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