Named for a move from Argentine tango, Boleo brings the dramatic flavors and sultry beats of South America to the best rooftop in the Loop for Chicagoans to enjoy year-round. Forget the 15-hour flight: All it takes to get to Boleo is a 15-story elevator ride to the top of The Kimpton Gray Hotel. Up here, the curated playlist never ends and the savory aroma of Peruvian and Argentinian street food perfumes the air, while our massive retractable glass roof keeps the vibe warm no matter the season.
Born and raised in Chicago’s Bridgeport neighborhood, Chef de Cuisine David Wang brings more than 10 years of experience to his role at Boleo, a lively South American-inspired rooftop lounge atop the 15th floor of The Kimpton Gray Hotel in the Loop’s Financial District.
Chef David’s heritage fueled his interest in the culinary world. Growing up, his parents’ belief that all family gatherings should center around a shared meal and great conversation inspired a natural curiosity about cooking that led to him watching cooking shows on PBS rather than cartoons. After trying his hand at a traditional four-year college, Chef David decided to turn his passion into a full-time career and enrolled in culinary school. In 2006, he graduated with a B.A. in Culinary Arts from Kendall College and began his career working in some of Chicago’s most reputable kitchens.
In 2011, Chef David accepted the role as sous chef at Chicago’s Mercat a la Planxa, a Catalan-focused concept that earned a Michelin “Bib Gourmand.” Two years later, Chef David joined the two Michelin-starred New American restaurant, Acadia, as chef de partie. He spent the next several years cooking in several high-profile restaurants, including Oak + Char, Coppervine and Ronero, a Latin American restaurant and rum bar on Chicago’s famed “Restaurant Row.” Most recently, Chef David served as executive chef at Saint Lou’s Assembly.
As chef de cuisine of Boleo, Chef David draws inspiration from his experiences at modern American and Latin American restaurants. He enjoys creatively infusing global flavors into traditional dishes to offer a more contemporary and unexpected flare.
Chef David lives in the River West neighborhood of Chicago. In his spare time, he likes trying new restaurants with his wife and spending time with his son. His cooking is still guided today by the principle that all family occasions should involve gathering around the table and sharing a meal.
Originally from New Jersey, Beverage Director Josh Relkin brings 15 years of industry experience and a wealth of knowledge and artistry to the craft cocktail, beer and wine programs at Boleo and Vol. 39.
With a hospitality career that began in the kitchen, Josh possesses a unique understanding of flavor and balance. He was first inspired by his older brother, a chef whose nightly culinary tales got him hooked on the energy and excitement found in the kitchen, to pursue a degree in culinary arts from Johnson & Wales University in Providence, RI. From there, Josh worked in several acclaimed restaurants on the East Coast, including Per Se in New York and Restaurant Nicholas in New Jersey, before returning to Johnson & Wales to earn a secondary degree in culinary nutrition.
In 2009, Josh relocated to Chicago to work at the venerable Alinea as both a line cook and expediter, where he thrived in the fast-paced and intensely creative environment. In Chicago, he discovered his passion for craft cocktails and began working at Sable Kitchen & Bar, spending his days off staging behind the bar, while simultaneously working at The Aviary and The Office to develop the beverage programs. Furthering his passion, Josh accepted the position as head bartender at The Sixth, which was named Best New Cocktail Bar in 2016 by Time Out Chicago, and later Maude’s Liquor Bar before joining the opening team as head bartender at Proxi, where he curated a truly unique cocktail program.
Now as beverage director of Boleo and Vol. 39, Josh oversees both beverage programs, blending his culinary background with his innovative mixology techniques. He loves the creative aspect of menu creation and curating a guest’s experience from start to finish.
In his free time, Josh enjoys spending time with his wife, who he met while working at Sable Kitchen & Bar, and their cat and dog, Willett and Chartreuse.