Chef Trevor Hoyte is the brains behind the tantalizing new menu at Loews Chicago Hotel. Originally from Barbados, he became the hotel’s executive chef in July 2021, bringing more than 26 years of culinary and hospitality industry experience with him. 

At Loews, Hoyte manages two different food and beverage concepts: the lobby level ETA Restaurant + Bar and the rooftop Streeterville Social. Doing so is no easy feat for Hoyte, as he also oversees banquets for meetings and events at the 400-room luxury hotel.

On May 27, Streeterville Social opens for the season. With Hoyte’s new menu, it’s sure to be one of Chicago’s hottest summer hangouts.

We caught up with Hoyte in advance of Streeterville Social’s season opening to learn more about his inspiration for the rooftop’s new menu. We also got him to share some of his delicious recipes for us to try this summer. Find the recipes and more below.

(This interview has been edited and condensed for clarity).

Growing up in Barbados, what were some of your favorite foods?

Trevor Hoyte: My favorite foods are stewed oxtails, rice and peas, brown stew chicken and mac ‘n cheese. One of the first things I learned to cook was rice and peas from my mom and that will always be one of my favorite memories.

Are there any nods to your Bajan roots on the menu at Streeterville Social?

TH: No nods to my Bajan roots on the menu…yet. Once we figure out how the current menu is received, we plan to expand it slightly with a few options that will include small influences from my heritage. There are ingredients currently like passion fruit, which I grew up with in my backyard, and coconut flavors sprinkled in here and there.

How is the menu at Streeterville Social different from the excellent meal I recently had at ETA Restaurant + Bar?

TH: The Streeterville Social menu is social, fun, relaxed and a shareable experience in a very beautiful outdoor atmosphere in the center of the city. We will also offer large-format beverages to enjoy with friends with the hope that social gatherings will be back to normal this summer. The menu is intended for guests to order three to four items that can be shared among two people and add more as you go.

Hurricane Fries. Photo courtesy of Streeterville Social.

You had some great vegan options on the menu at ETA. Can we expect the same at Streeterville Social?

TH: We currently have six items on the menu that are vegetarian friendly and can adjust several items to be vegan friendly as well. As we move forward to finalizing the menu, we are looking at ways to offer more vegan options.

On your days off, you enjoy basketball and running. Do you have any favorite places to play ball or run in the city?

TH: While I don’t play basketball as much as I used to, I do enjoy running along the 606 trail and the Lakefront regularly for five or six miles. When Chicago’s weather is in its prime, a 10-mile run along the lake to the north is my preference. Outside of Chicago, running in Central Park in New York is also one of my favorite runs. 

And what's your favorite nutritious post-workout meal?

TH: Most times after my runs, I head into work and either have some overnight oats which I prepare ahead of time myself or a green smoothie or the healthy protein bowl from our breakfast/brunch menu.

Below, you’ve shared your recipe for grilled short ribs with us. Thank you! At Streeterville Social you're serving these with bok choy and a sweet ginger sauce. What else would you serve this with?

TH: I have to give credit for this particular dish to my chef de cuisine, Mike Schleyer. His love for Asian cuisine inspired him to add this creation to the menu. Some nice seasonal complements include grilled or pickled ramps, sautéed morel mushrooms, grilled or steamed asparagus, grilled green garlic and spinach.

Short ribs. Photo courtesy of Streeterville Social. Recipe below!

Any tips for readers trying out your grilled short rib recipe?

TH: The sauce makes this dish stand out, so it will take some patience to finish it. Make sure to get a nice grilled finish on the short ribs, as it will add that natural smoky flavor to combine with the sweet and sour elements – a great complement to spring.  I can’t wait for summer flavors.

Grilled Short Ribs


¾ cup soy sauce

4 cup water

5 tablespoons white vinegar

¼ cup dark brown sugar

5 tablespoons white sugar

1 tablespoon black pepper

2 tablespoons sesame oil

¼ cup minced garlic

½ large onion, minced

3 pounds short ribs


·       Pre-heat oven to 300.

·       Mix all ingredients in a bowl and set aside.

·       Season short ribs with salt and pepper and hard sear on all sides

·       Place short ribs in a large pot and add all ingredients

·       Cover short ribs with foil and place in the oven for 3 hours.

·       Once short ribs are finished, carefully take them out of the liquid and let cool. (Save the liquid for basting)

·       After the short ribs are cooled, take them and cut them into medium size rectangles.

·       Place them on a hot grill. As you flip you will be basting them with the reminder of the liquid. About 2 min each side.

·       Take them off the grill and enjoy.

Soy ginger sauce


2 1/2 cups Sugar

1 1/2 cups water

2oz Chop garlic

1/2 cups Chop ginger

2oz White miso

1 1/2 cups white vinegar

1/2 cups soy sauce

2 teaspoons chili flakes

1/4 cup sesame oil

2 teaspoons salt


Add water and sugar together and cook till it becomes a caramel,

Add chop garlic, chili flakes, ginger, and let steep for about 1min.

Lastly add the rest of the ingredients and let reduce for 10min.

Strain and chill.

is a freelance writer for The TRiiBE.