Angela Roman
Director of Operations
As director of operations, Roman oversees all food and beverage service on both
the 95th and 96th floors and manages 280 employees. She is the youngest director
of operations in the history of the company and also retains her role as wine director.
As wine director, a role she took on just six months after joining the team full
time in 2005, she has refined the award-winning wine list by diversifying the impressive
250 label selection that represents some of the finest wineries from around the
world. She is currently seeking her master sommelier certification and has already
completed two of the four phases in training.
Her most recent role with the restaurant and lounge has been that of marketing manager.
Roman earned her bachelor’s degree in hospitality and tourism management from Purdue
University, where she ran the student kitchen for the campus’ fine dining restaurant
until joining The Signature Room at the 95th® in 2005.
Roman is an active member of key hospitality and business organizations including
the Greater North Michigan Avenue Association (Board of Directors), National Restaurant
Association, Illinois Restaurant Association, and Kids Fight Cancer (Board of Directors).
On top of actively participating in the community, Roman is a regular contributor
and wine columnist at Today’s Chicago Woman. Originally from Buffalo Grove, Illinois,
she now resides in Chicago’s Lincoln Square neighborhood.
Patrick Sheerin, Jr.
Executive Chef
Working in the kitchens of several of Chicago's finest restaurants during his 14-year
professional career, Patrick Sheerin joined The Signature Room at the 95th® in 2002,
where he worked as a banquet Sous Chef and then as Executive Sous Chef. Chef Patrick
was promoted to Executive Chef in December 2006 and he has been creating innovative
dishes ever since. Patrick combines his Illinois upbringing, utilizing fresh local
farm ingredients, with his traditional culinary training to create dishes that are
both savory to the trained palate and still approachable to the everyday diner.
A native of Chicago, Sheerin graduated in 1998 from the French Culinary Institute
of New York; prior to which he earned a Bachelor of Arts degree from the School
of Hospitality Business at Michigan State University. A chronology of his career,
beginning 1996, includes banquet chef at the Walnut Hills Country Club in East Lansing,
Mich. followed by a series of positions in Chicago through early 2002: Garde Manger
at Crofton on Wells; pastry chef at Toque restaurant; Chef Poissonier at the Everest
Room; pastry cook at NAHA restaurant and Chef Saucier at The Four Seasons hotel.
Click here to read Chef's Corner.
David Schuminsky
Executive Pastry Chef
Executive Pastry Chef David Schuminsky joined the culinary team of The Signature
Room at the 95th® in 2004.
As a child growing up in Milwaukee, Schuminsky was influenced by both his mother
and grandmother. He took their passion for the kitchen and turned it into his own;
earning an impressive set of credentials over the past 23 years. Schuminsky began
his career at the legendary Breakers Hotel in Palm Beach, Florida. He has served
as pastry chef for The Fairmont Hotel, as well as Chicago’s premier caterer, Food
For Thought. Schuminsky holds numerous baking and pastry certifications from The
Culinary Institute of America, has won multiple gold medals in pastry competitions,
and has had the honor of baking in the James Beard House.