Give your best employees an incentive trip they’ll never forget at Four Seasons Hotel Chicago. Our Gold Coast neighbourhood is a destination in and of itself, with Magnificent Mile shopping and Oak Street Beach attractions. Within our Hotel, a full-service, 8,000-square-foot (742-square-metre) Spa pampers and encourages fitness.
EVERYTHING YOU NEED
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Suite RewardsHonour your top people with a stay in one of our sleek rooms or suites. All boast a Lake Michigan or city view, marble bathrooms and comfortable elegance. Our largest suites and three residences are particularly spacious for families.
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Sports and CultureIn season, plan an excursion to a Chicago Cubs, White Sox or Bears game, complete with a tailgating experience. Schedule a sightseeing tour or shopping trip. The nearby Field Museum of Natural History will amaze and educate your group with its collections of dinosaur skeletons, gemstones and anthropological art.
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Spectacular SpaYour group can unwind or break into a sweat at our full-service Spa, an urban oasis with a large, Roman-style indoor pool, steam rooms, a spa tub and a fully equipped fitness centre. Experienced therapists and aestheticians are on hand to offer hydrating facials or a hot-stone bourbon massage, topped with a Knob Creek Barrel Select Bourbon.
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Delicious DiningWine and dine your top performers at our highly rated on-site restaurant, or create a special experience just for them. We can even set up a custom bakery as a breakfast station, set up a miniature food truck or bake personal Chicago deep-dish pizzas for everyone in your group.
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There’s a reason why we are a favourite for incentive travel – memorable experiences at every turn with tastes you’ll not soon forget.
Tristan Baker Banquet Chef
Exclusives and Buyouts
Take over the entire property! Your group will enjoy complete privacy, total access to amenities and services, and unlimited opportunities to wow your guests.
Scott Gerken, Executive Pastry Chef
A staple at Four Seasons Hotel Chicago since 2007, Executive Pastry Chef Scott Gerken discovered his passion for desserts when he was asked to fill in for the pastry chef at a previous employer’s hotel. He prides himself on his use of seasonal and regional ingredients and creating sweets that look as good as they taste.
“My team enjoys tailoring sweet experiences for our group guests – especially action stations. Our interactive displays, such as liquid nitrogen dessert stations, are always a hit for events.”
