FOODARAZZI: 60 SECONDS WITH PATRICK HOYLE
Creating extraordinary culinary experiences for VIPs and discerning guests may sound like a daunting task to some but for Morton’s Patrick Hoyle, along with his team of talented professionals, it’s the kind of challenge he unequivocally excels at. Here, the Rosemont GM (and Bloody Mary aficionado) opens up about his favorite gadget, the art of moving up at Morton’s and what he’s been dying to do on his day off.
OCCUPATION: General Manager and Sommelier, Morton’s The Steakhouse in Rosemont, IL.
THREE WORDS THAT BEST DESCRIBE ME: Fun, giving and compassionate.
POWER SUIT: I may wear a tuxedo for work but I live in Tommy Bahama.
WHEN I’M NOT WORKING, I’M…: Riding my bike, a 1999 Yamaha Road Star.
ONE THING I’VE BEEN DYING TO TRY: Flying.
FAVORITE DRINK/COCKTAIL: Jack Daniels Whiskey.
I STAY HOME TO WATCH: I’m addicted to “Psych” and “Burn Notice”.
FAVORITE GADGETS: A corkscrew. It releases art. Wine is art that you have to destroy to appreciate.
FAVORITE PLACE TO CHILL OUT: Gianni’s Café and Café Lucia.
WHO WOULD PLAY ME IN A SUMMER MOVIE BLOCKBUSTER: A hit comedy featuring Brian Dennehy. I’d play his son.
PRIZED POSSESSION: My motorcycle.
ADJECTIVE TO DESCRIBE MY MOOD: Sunny.
WHOM I MOST ADMIRE: My mother and father; our U.S. veterans; Morton’s staff; and all the people who help others simply by doing.
PROUDEST ACCOMPLISHMENT: Helping people move up and on.
FINISH THIS SENTENCE…The best part of my job is…: When I hear our guests say, “Wow!”
YOU’RE THE MASTERMIND BEHIND MORTON’S HANDMADE BLOODY MARY. TELL US HOW IT CAME TO BE? WHAT’S IN IT? I put my own twist on the Bloody Mary that we originally prepared at Oliver’s (now closed). Every good bartender has to have a great signature Mary and I took it upon myself to create a new one. The parmesan cheese has a great kick. You’ll never try another one like it.
Here’s the recipe:
Morton’s Handmade Bloody Mary
1.5 oz Square One Organic Cucumber Vodka
1 lime squeezed
4 oz Tomato Juice
1 Tsp. Parmesan Cheese
4 shakes Tabasco
4 shakes Worcestershire Sauce
4 shakes Salt
4 grinds Black Pepper
Fill shaker with ice, add all ingredients and roll. Strain into Gibraltar glass. Garnish with two blue cheese-stuffed olives and rim glass with celery salt. Enjoy!
Are you ready to take your career to the next level? Consider a rewarding restaurant and hospitality job at Morton’s The Steakhouse ! Be More. Be Morton’s.