Swissôtel Chicago, recognized as one of the Best Conference Hotels in Chicago by U.S. News & World Report, has promoted long-time culinary team member Bo Counts to Executive Chef. Originally from Ohio, Counts moved to Chicago in 2002 to attend culinary school. He refined his craft in independent restaurants, spent seven years at the Fairmont Chicago and helped open Sophie’s at Saks Fifth Avenue before joining Swissôtel Chicago 11 years ago. Serving previously as Executive Sous Chef of Banquets and Senior Executive Sous Chef, Counts developed a strong foundation in complex operational logistics. Looking ahead to the winter season, Counts and his team are preparing holiday-themed menus for the hotel’s 13th annual Santa Suite and festive December breakfast offerings.