We are growing our Service and Culinary teams this spring.
Oriole is an inclusive and collaborative team that thrives on each member’s input and perspective.
Dedication, passion, and respect are essential qualities that define us.
If interested, please send resumes to [email protected]
Emily Rosenfeld, General Manager + Wine Director.
• • •
@_emilyrosenfeld , our General Manager and Wine Director, brings a strong, commanding presence and genuine warmth to Oriole.
Raised in Indianapolis, she began her path in the wine industry there before moving to Chicago to pursue Michelin-level hospitality.
Years later, that pursuit led her to Oriole, where she continues to shape the experience with clarity, care, and intention.
Her approach is thoughtful and deeply human, and her wine program reflects the same philosophy—focused, expressive, and grounded in a sense of place.
Colin McHugh, Chef de Cuisine.
• • •
Born in Richmond, Virginia, @mellowmchugh has traveled the world cooking at Canlis and Smyth before joining the Oriole team in early 2024.
His impeccable palate and excellent leadership skills makes him the best Chef to lead Oriole to a great future.
Nathan Wyka, Assistant Sommelier + Dining Room Manager.
• • •
@plainsrunning moved to Chicago three years ago to join the Oriole team.
Starting as a Back Waiter, he worked his way through every role in the dining room before being promoted to Assistant Sommelier last year.
Now, alongside Wine Director Emily Rosenfeld, Nathan shares some of the world’s best wines with our guests.
Evelyn Aloupas, Executive Sous Chef.
• • •
Good things come from Virginia— @heyyitsev is one of those.
Coming to Chicago by the way of Texas , Evelyn further developed her skills over the next few years working at Boka and Smyth.
After spending a summer working across Paris and London, she became the Chef de Cuisine at Bar Kumiko.
A natural and authentic leader—she entered the Oriole space and it felt like she had always been there.
Daniel Harrington, Assistant General Manager + Director of Service.
• • •
@dandanweatherman joined Oriole in 2023 and quickly rose through the ranks of the Service Team before being promoted to Guest Relations Manager the following year.
Moving across the street to Bar Kumiko, he renovated their service style and received the Art of Hospitality Award from North America’s 50 Best Bars.
Daniel returned to Oriole this spring as the Director of Service. We can’t wait to see what the future holds for him.
Kyra Farkas, Executive Pastry Chef.
• • •
Seeking to create desserts that translate powerful experiences and flavors from her life, @kyra_farkas is a force in the Chicago hospitality community; she honed her skills at Elske, EVER, and Tartine before joining the Oriole team in 2023.
Spending time in Copenhagen working at Red Lock Farm gave her a fresh perspective on her work—leading to her return to Oriole last fall.
Maddie Balintona, Bar Director.
• • •
@spookymaddo moved to New York to study Environmental Science and fell in love with hospitality.
An integral part of the evening’s service, crafting refined cocktails while guiding guests through their first course at the bar.
Alberto Trevino, Sous Chef
• • •
@albert.trevino.s has been a pillar in our kitchen after traveling the world and working in some of our favorite places.
For the past three years his calm presence, exceptional technical skills, and focus drive our service every night.
The bar is set high for our team—Alberto never hesitates to provide guidance or mentorship ,and truly passes on Oriole to others.
