A consummate hospitality professional, Emmanuel Nony was raised in the French countryside by parents who were true bon vivants, and who passed their love of food and entertaining to their son.
In his youth, Emmanuel often accompanied his parents to the open-air markets and dairy farms for groceries; his exposure to market-fresh food profoundly influenced both his palate and his career path. After attending culinary school, Emmanuel fixed his sights on the front of the house and never looked back.
Early in his career, Emmanuel spent several years moving up the ranks at Chefs de France in Orlando, FL – a joint venture between celebrity chefs Paul Bocuse, Roger Verge and the Walt Disney Company – before he was presented with an opportunity to work with Hyatt International. For the next sixteen years, he worked at several of Hyatt’s luxury properties, including the U.N. Plaza Park Hyatt, Grand Hyatt Hong Kong, Grand Hyatt Seoul and Japan’s Hyatt Regency Fukuoka. At each, he oversaw the food and beverage operations while tending to their elite clientele.
In 1996, Emmanuel accepted an opportunity within Hyatt International to move to the Land of the Rising Sun. In Tokyo, he managed the multi-million dollar food and beverage operation of Park Hyatt Tokyo – voted Japan’s best hotel and featured in the movie “Lost in Translation.” Upon returning to the United States, he opened the highly-anticipated Park Hyatt Chicago and its restaurant NoMI. There, he set new standards for hotel fine dining in the city.
Having fallen in love with Chicago, Emmanuel decided to call the Windy City home and conceptualized Sepia, his realization of a lifelong professional dream. At Sepia, Emmanuel seamlessly blends style with comfort, past with present, and timeless design – showcasing true Midwestern hospitality with international flair. His career reached another milestone when Sepia was honoured with a star rating in the inaugural Chicago edition of the Michelin Guide in 2010.