New York (August 19, 2025) – Colicchio Consulting, which assists the world’s finest hotels and casinos in planning for and securing unique food and beverage experiences, has advised Wind Creek Hospitality in the reimagining of the food and beverage outlets at its Wind Creek Chicago Southland Casino & Resort.
Following an extensive evaluation process led by Colicchio, Wind Creek has selected award-winning chef and restaurateur Fabio Viviani to bring an innovative culinary vision to the property. At the heart of this partnership is Alto, Chef Viviani’s signature Italian steakhouse, located on the hotel’s 17th-floor rooftop, which opened in May 2025.
Additional outlets include:
- “Food Bazaar” by Fabio Viviani: A modern reimagination of the traditional casino buffet, Food Bazaar comprises six unique venues offering diverse, chef-driven fast-casual concepts in a relaxed setting. Modeled after top-tier food halls across the country, it’s designed to satisfy a variety of palates with creativity and convenience.
- “Shuck It” Oyster Bar: A lively seafood destination offering freshly shucked oysters, classic gumbo, and a wide range of seafood favorites in a festive and approachable environment.
- “The Spot”, an American Diner: Located just off the casino floor, this American diner combines grab-and-go convenience with classic American fare.
A Dynamic Culinary Partnership
“We are proud to have partnered with Wind Creek. Chef Viviani’s guest-centric culinary vision stood out during our process, as it aligned so well with the goals and culture of the Wind Creek Chicago Southland Casino & Resort,” said Trip Schneck, Principal at Colicchio Consulting. “At a hotel where ‘every moment is a winning moment,’ Chef Viviani’s new culinary hub is serving as a dynamic engine for F&B growth and profitability. The newly created food and beverage programming at the Wind Creek Chicago Southland Casino & Resort will serve as a true differentiator amongst its competitive set.”
“I could not be more thrilled with this opportunity to partner with Wind Creek Hospitality and to provide its Chicago Southland guests with some great new concepts,” said the high-energy Viviani. “The Colicchio Team runs a very thorough vetting process. It was a true competition, and we are proud that our group met all their criteria and emerged as the winner. Competition motivates us!”
Colicchio Consulting was selected thanks to its four decades of experience in delivering elevated culinary concepts tailored to the luxury hospitality sector. Wind Creek Chicago Southland marks the third collaboration between Wind Creek Hospitality and Colicchio, following successful partnerships at Wind Creek Atmore and Wind Creek Wetumpka in Alabama—both of which included the transformation of traditional buffets into modern food hall experiences.
“We are delighted with the results of our work with Colicchio for our Wind Creek Chicago Southland Casino & Resort,” said Brent Pinkston, Chief Operating Officer at Wind Creek Hospitality. “Their data-driven approach to food and beverage and ability to bring exceptional talent to our property, have been invaluable. We could not be more excited about the future of F&B at Wind Creek Hospitality.”
For more information, visit www.colicchioconsulting.com.