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    Team

  • Chef Thomas Fota

    Chef Thomas Fota

    Executive Chef

    Executive Chef Thomas Fota began his culinary career over 40 years ago handcrafting pizzas in a small pizza parlor. From there, he went on to work at the iconic Mill Race Inn in Geneva where he met his culinary mentor Emil Maki. Furthering his culinary experiences, he followed his mentor to the Cypress Restaurant in Hinsdale where he thrived orchestrating dinner service for large parties and banquets. He went on to become Executive Chef at Ki’s Steak and Seafood Restaurant in Glendale Heights where he spent 17 years. Following his tenure at Ki’s he accepted an offer from Arrowhead Golf Club in Wheaton where he was Executive Sous Chef for 9 years. In 2018 Chef Fota joined the Reserve 22 team as Executive Chef where he continues to delight and impress guests with his culinary creations.

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    PHONE: 630.469.5550 x116

  • Aimee Detterbeck

    Aimee Detterbeck

    Event Planning & Sales Coordinator

    Aimee began her journey with Reserve 22 as a beverage cart attendant in the summer of 2014. From the beginning she projected professionalism and a genuine love of making our guests feel special. She quickly moved up through the ranks performing a variety of duties at Reserve 22. Prior to joining Reserve 22, Aimee was a recruiter for one of the nation’s top insurance recruiting firms. She is a craft beer aficionado and is very active in her community. Aimee is a graduate of The University of Wisconsin Whitewater with a Bachelor’s of Science in Public Relations and Marketing.

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    PHONE: 630.469.5550 x223

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