Smyth, Chicago’s esteemed three-MICHELIN-starred fine-dining destination and recently crowned No. 1 Restaurant in North America by the prestigious 50 Best organization, has officially announced the appointment of Michelin-starred Chef Conor Dalton as its new Head Chef. The decision follows an extensive, rigorous global search that spanned multiple continents in pursuit of the world’s most dynamic and visionary emerging culinary talent.
This high-profile appointment coincides with a landmark period for the Chicago gastronomic institution. Having recently celebrated its ten-year anniversary earlier this summer and maintaining its elite status with three MICHELIN stars consecutively through 2023, 2024, and 2025, Smyth is charting an ambitious course for its second decade. In his new role, Chef Dalton will work in close collaboration with Executive Chef John Shields and Executive Pastry Chef Karen Urie Shields. Together, the leadership team aims to uphold the rigorous, uncompromising standards that established Smyth as a global culinary beacon while continuously pushing the boundaries of modern gastronomy.
A Global Search for Excellence
The recruitment process for Smyth’s new Head Chef was designed to identify a culinary leader who possessed not only exceptional technical proficiency, but also a deep alignment with the restaurant’s philosophy on seasonality, discipline, and collaborative leadership. The global search brought forward candidates from some of the world’s most renowned kitchens, but Chef Dalton quickly separated himself from the pack through a rigorous multi-stage evaluation process.
The connection between Executive Chef John Shields and Conor Dalton was forged through deep-dive discussions concerning culinary influences, long-term ambitions, and a shared reverence for the intangible, immersive nature of true hospitality. To test this synergy in a real-world environment, the two chefs met in person for a demanding two-day, hands-on collaboration within the Smyth kitchen. This immersive trial allowed both chefs to pilot prospective concepts and evaluate operational cohesion. Dalton’s ability to seamlessly integrate into the high-pressure, detail-oriented environment ultimately cemented his status as the ideal candidate to anchor Smyth’s high-caliber kitchen.
A Distinguished Pedigree in Modern Gastronomy
With more than two decades of rigorous experience working within some of the most celebrated fine-dining institutions across the globe, Conor Dalton arrives in Chicago with a deeply refined skill set and a proven track record of elite performance. Most recently, Dalton served as the Head Chef for Skof, a highly acclaimed Manchester-based restaurant helmed by Tom Barnes. Under Dalton’s culinary leadership, Skof achieved the coveted distinction of a MICHELIN star within a remarkably brief eight months of opening.
Dalton’s contributions at Skof earned him widespread recognition throughout the United Kingdom and internationally, highlighted by his placement on the National Restaurant Awards 2025 Chef to Watch Shortlist—an elite honor reserved for the top tier of emerging culinary talent.
Prior to his tenure at Skof, Dalton honed his craft and leadership capabilities in the kitchens of several globally revered establishments. He spent formative years refining his technical mastery at Simon Rogan’s legendary three-MICHELIN-starred restaurant, L’Enclume, located in the Lake District of England. Additionally, he expanded his repertoire at The Five Fields in London, where he mastered the delicate balance of contemporary techniques and classic foundations.
Reflecting on his new appointment, Head Chef Conor Dalton expressed a deep sense of humility and ambition. “Joining this team is a tremendous honor and profound responsibility,” Dalton stated. “Chefs John and Karen have built one of the world’s most extraordinary dining destinations. I look forward to working alongside them, bringing my own perspective to the kitchen, and contributing to the restaurant’s next chapter of innovation. I’ve always admired the warmth of American hospitality, and to be a part of a restaurant which prioritizes this artistry is a lifelong dream.”
Leadership Perspectives and the Vision Ahead
The leadership team at Smyth views Dalton’s arrival not merely as a personnel addition, but as the catalyst for an exciting new epoch in the restaurant’s operational history. Executive Chef John Shields emphasized the rarity of discovering a chef whose technical capability matches the exacting demands of the Smyth kitchen.
“We are thrilled to welcome Chef Conor to our team,” says Executive Chef John Shields. “It is rare to find someone with the raw talent to achieve the excellence we strive for at Smyth. This appointment marks the start of an exciting era as we constantly seek to refine and perfect our craft.”
By combining John Shields’ visionary approach to contemporary American fine dining, Karen Urie Shields’ world-class pastry artistry, and Conor Dalton’s modern European technical discipline, Smyth is positioning itself to tackle the challenges and opportunities of the next decade. The collective expertise of the culinary trio is expected to yield innovative tasting menus that continue to honor peak-season produce while elevating the overall guest journey.
A Landmark Year for Smyth
Dalton’s appointment serves as the crowning achievement in what has already been a historically significant year for Smyth. In May, the Chicago establishment added another prestigious accolade to its growing mantle when it was named the No. 1 Best Restaurant in North America by 50 Best. This recognition solidified Smyth’s standing not only as a regional powerhouse, but as a defining destination on the international culinary map.
The restaurant’s consistency has also been repeatedly validated by the MICHELIN Guide. Smyth successfully earned and retained its third MICHELIN star—the guidebook’s highest and most coveted recognition—for three consecutive years spanning 2023, 2024, and 2025. These honors reflect an unwavering commitment to culinary perfection, meticulous sourcing, and an avant-garde approach to dining that resonates with critics and diners alike.
Broader Implications for Chicago’s Fine-Dining Landscape
The addition of an internationally acclaimed talent like Conor Dalton to a Chicago institution underscores the city’s enduring status as a global epicurean capital. As major metropolitan dining scenes navigate shifting economic currents and evolving consumer expectations, top-tier establishments are increasingly investing in global talent acquisition to maintain their competitive edge.
By bringing in a chef with extensive high-level experience from the UK’s elite culinary scene, Smyth is fostering an cross-cultural exchange of techniques, philosophies, and operational strategies. This cross-pollination of ideas is anticipated to influence not only Smyth’s upcoming menus, but also the broader Chicago fine-dining community, which continually pushes the envelope of culinary creativity.
Looking forward, industry analysts note that leadership transitions in three-MICHELIN-starred restaurants are delicate processes that require careful balancing of legacy and innovation. By selecting a chef who demonstrated rapid success at Skof and deeply respects the foundational ethos established by John and Karen Shields, Smyth has mitigated transitional friction while opening the door to fresh perspectives.
As Chef Conor Dalton steps into his new role in Chicago’s West Loop neighborhood, all eyes within the global gastronomy community will be fixed on the kitchen at 177 North Ada Street. With a powerhouse trio of culinary minds now at the helm, Smyth is well-equipped to write the next extraordinary chapter of its storied legacy.
Reservations for the Smyth experience can be secured online through the restaurant’s official website at www.smythchicago.com. Located at 177 North Ada Street in Chicago, the restaurant continues to engage with its patrons and the global culinary community via social media platforms under the handle @smythchicago on both Facebook and Instagram.
