Meet the Women of The St. Regis Chicago
Introducing the ladies who run the world of Miru and Tre Dita
The St. Regis Chicago has forever altered Chicago’s world-famous skyline, a 101-story architectural marvel designed by award-winning architect Jeanne Gang, and the tallest building in the world designed by a female architect. So, it stands to reason that there are more incredible women doing their best work inside the building!
In honor of Women’s History Month, we’re pleased to introduce you to just a few of the dynamic Women of The St. Regis Chicago, who work together to create unforgettable dining experiences at Lettuce Entertain You’s signature concepts there, Miru and Tre Dita, as well as events, banquets and catering throughout the luxury hotel and residences overlooking Lake Michigan and the Chicago River.
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Mary Ciancio
Role: Pasta Maker, Tre Dita
Catch Mary in action: Meticulously hand-making, rolling and shaping Tre Dita’s beloved pastas through the window of the restaurant’s temperature- and humidity-controlled “pasta lab,” a signature of pasta master and Chef Partner Evan Funke.
Favorite thing about her job: “My favorite thing about my job is getting to share the intricacies of traditional pasta making and rolling sfoglia with others. Whether guests are watching pasta being made through the glass [of Tre Dita’s Pasta Lab] or I’m teaching my team new shapes and techniques, it’s getting to share that passion and tradition that means everything to me. It’s how we protect and preserve tradition.”
Go-to order at Tre Dita: “The Tortelli. This filled pasta dish highlights the complex technique that goes into the pasta making. The filling in this pasta changes often and is based on seasonality, which allows us to highlight various ingredients. It utilizes pasta as the ultimate vessel to put forward excellent flavor and texture.”
Words of wisdom for other women in hospitality: “Hold yourself to the highest standards and never compromise. Don’t lose sight of the importance of hard work and the little details. Lead with humility and lift those around you to help them reach their highest potential. This industry can be taxing on both the mind and body, but the more you can learn to hold your head up high and persevere, you’ll come out better and stronger every time. It doesn’t get easier, you just get better and stronger, and I truly believe there is great power in that.”
Kathleen “Kat” Hawkins
Role: Wine Director, Miru, Tre Dita & The St. Regis Chicago
Catch Kat in action: Overseeing Miru and Tre Dita’s fleet of expert sommeliers as they guide The St. Regis Chicago’s guests through the property’s vast selection of wine, champagne, sake and more (all curated by Kat!).
The best part of her day: “Spending time with the team and watching them get excited about learning something new. Our programs are very unique to each concept. By educating the team, we can provide unique and memorable experiences for our guests that you cannot get anywhere else.”
Go-to orders at Miru and Tre Dita: Miru’s Breakfast Bao or Samurai Salad; Tre Dita: Tagliatelle al Ragù
Words of wisdom for other women in hospitality: “Keep going. If there isn’t a seat at the table, bring your own.”
Leanne Murakami
Role: General Manager, Miru
Catch Leanne in action: Circulating throughout the dining room at the all-day modern Japanese restaurant, ensuring every guest experience meets Lettuce’s and The St. Regis’ gold standards of service and hospitality.
Favorite thing about her job: “We literally get to throw a party everyday. We see guests on the best days of their lives, and sometimes the hardest,” Leanne says. This is a responsibility that she and her team take very seriously. “Every visit is an opportunity to make memories for someone, with tastes and smells that may always remind them of that one special and unforgettable meal they had at Miru.”
Go-to order at Miru: Tuna Tataki with aged balsamic wafu, oshinko, chives and cucumber. “The textures of the dish, the crunch and then the balsamic wafu—it’s the hug your tastes buds didn’t know you needed!” (At Tre Dita, she says the Schiacciata Bianca is always a must!)
Words of wisdom for other women in hospitality: “You will be told, ‘No,’ many times, in many different ways. It’s okay—adjust, reassess and just keep going. If you believe in what you are doing, you have a clear goal, never give up. Always show up with your own chair at the table. This way it is harder for them to say, ‘No.'”
Natcha Gibson
Role: Lead Bartender, Miru
Catch Natcha in action: Mixing up her signature cocktail, Plum Lucky, at Miru on the 11th floor of The St. Regis Chicago; assisting bar patrons in selecting the perfect Japanese whisky and other global spirits from Miru’s extensive collection.
Favorite thing about her job: Her team. “It’s so rare to have a team that feels like family,” Natcha says. “It’s nice to work alongside them and have fun during our shifts. I love that our team always support each other, and want to see one another grow. I am so lucky to be a part of one of the most talented bar teams in the city.”
Go-to order at Miru: While Natcha is partial to Miru’s vegetarian dishes, such as the Gem Salad, Shichimi Eggplant Robata Skewer and Wild Mushroom Sizzling Rice, she says the Wednesday evening Bluefin Tuna Experience is worth the indulgence: “I love that you get this exclusive experience with our chef and can make your own sushi from tuna spine. It is super fun!”
Words of wisdom for other women in hospitality: “Be proud, be bold and be humble. It is challenging to be a woman in the industry but when you focus on yourself, your hard work, and surround yourself with people who bring you good energy, I believe that one day those good things will come right back to you.”
Tiffany Christiansen
Role: Pastry Sous Chef, The St. Regis Chicago
Catch Tiffany in action: Baking behind the scenes, whipping up some of the most opulent and showstopping desserts in Chicago for Miru, Tre Dita and The St. Regis Chicago’s numerous weddings, banquets and events of all sizes.
Best part of her day: Tiffany feels a sense of accomplishment in witnessing her hard work come to fruition. “When you look out into the dining rooms and see the joy on the guest’s face, and the satisfying feeling of completing a big event.”
Go-to orders at Miru & Tre Dita: “Anything chocolate is always my favorite at Tre Dita, so the Chocolate Gateaux. At Miru, the Genmai Mousse Rock.”
Words of wisdom for other women in hospitality: “Be comfortable with the uncomfortable and make yourself grow everyday.”
Kiran Pinto
Role: Managing Partner, Miru, Tre Dita & The St. Regis Chicago
Catch Kiran in action: Behind the scenes passionately orchestrating and executing big ideas, guiding and motivating front- and back-of-house teams to deliver the city’s most outstanding dining experiences, and recruiting and training talent who make Miru and Tre Dita shine.
Favorite thing about her job: “I love being surrounded by passionate people. From creative chefs and restaurateurs in the back-of-house to aspiring artists, students and ambitious leaders in hospitality on the dining room floors, working with people who are passionate for their craft is inspiring and motivating.”
Go-to order at Miru & Tre Dita: “The Shrimp Fried Rice at Miru and the Pici Cacio e Pepe at Tre Dita are my absolute favorites.”
Words of wisdom for other women in hospitality: “Surround yourself with people who challenge you, make you reconsider your position and make you better, all while making you laugh. This industry can be intense, so creating a network of people you admire and who energize your spirit makes the long days fun and rewarding.”
Allison Gallese
Role: Partner, Miru, Tre Dita & The St. Regis Chicago
Catch Allison in action: Working tirelessly behind the scenes as a thought leader and problem-solver extraordinaire, overseeing all food and beverage operations, event planning, guest/partner/vendor relations and marketing—including the effortlessly sophisticated look, feel and overall vibes of Miru and Tre Dita.
Favorite thing about her job: “Every day, I’m lucky enough to work alongside one of the most dynamic and passionate teams in the industry. Their dedication to their craft fuels my own drive, inspires me to push boundaries with my team and continuously challenge our restaurants to grow and succeed.”
Go-to orders at Miru & Tre Dita: Miru’s Bluefin Tuna with crispy shiso and sesame vinaigrette and Tre Dita’s Pappardelle with Duck Ragu.
Words of wisdom for other women in hospitality: “The relationships you make in this industry will serve you throughout your entire career. Put in personal and professional deposits, make people feel heard and lead with optimism.”
