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Individual Pisco Punch

About Boleo a Rooftop Chicago Bar

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.

Cory Morris

Chef de Cuisine, Boleo

Chef Cory

Born in Salt Lake City, Utah, Chef Cory Morris discovered his passion for food at a young age. Self-taught throughout adolescence, Cory got his first break into the culinary world as a line cook at popular ski resort, The Mariposa at Deer Valley, in Salt Lake City. Cory continued his path in the hospitality industry, pulling inspiration from his travels to culinary epicenters like Argentina, Spain, Portugal, Italy, and France.

In 2008, Cory moved to Chicago to open Spanish-inspired restaurant, Mercat a la Planxa, as sous chef. There he worked closely under renowned Iron Chef and Chicago native, Jose Garces (James Beard Awarded Best Chef Mid-Atlantic) and was later promoted to chef de cuisine, helping them earn recognition as a Michelin Guide’s Bib Gourmand restaurant in 2014. Following his success, he later opened Rural Society, an Argentinian steakhouse within the Loews Madison Hotel in Washington D.C. where he honed his affinity for wood fire cooking and classic Argentine cuisine. Cory furthered his love for Latin American flavors in opening his first restaurant concept as executive chef and partner at Ronero, located along Chicago’s famed “restaurant row” in the West Loop.

Now as chef de cuisine at Boleo, a lively South American-inspired rooftop restaurant and bar atop The Kimpton Gray Hotel, Cory continues to pull inspiration from his world travels. With a focus on authentic Argentine and Peruvian cooking techniques, he lends his expertise in South American flavors in creating a vibrant menu of interactive small plates, perfect for sharing under Boleo’s year-round retractable glass rooftop.

Cory has appeared locally on Windy City Live, WGN, WCIU the U and Check, Please! as well as nationally on Food Network’s Chopped. He has also been featured in publications such as Serious Eats, Zagat, The Chicago Tribune, Chicago Reader and more. When not in the kitchen, Cory can be found rock climbing, traveling the globe for more culinary inspiration and binge-watching the latest Netflix original series.

Josh Relkin

Beverage Director, Boleo

Director of Beverage

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.