Monthly Archives: September 2016

meet nicole: chicago restaurateur and catering expert

This weekend is 2016 Wedding No. 10—my cousin Josh and his lovely fiancé Katherine. Their reception will be held in the Drake Hotel—very fancy and very classic “Chicago.” I am sure the food will be decadent, but truthfully I’m most excited to see the inside of the Drake. I’ve been living downtown for going on 5 years and I’ve never set foot inside the iconic hotel—though I’ve often gazed at it nestled between the other skyscrapers while lying in the sand on Oak Street beach. I’ve always loved it because it reminds me simultaneously of my hometown, Chicago, and my alma mater, Drake University, although the two share nothing but the name.

Alysse and I have also been talking a ton about her wedding plans for next year. *Happy dance!* For her venue, she has decided on a gorgeous outdoor affair under a big tent on rolling hills in Milwaukee’s Grant Park, made even more deliciously fun with her favorite foods grown by some of her favorite people, plus flower crowns and vegetable bouquets. The vision in my head in picturesquely Alysse. And I can’t wait.

Naturally, all of this wedding attending and planning has me thinking about the possibilities for my own someday, so what better person to interview during my “year of weddings” than Nicole Outrequin Quaisser—co-owner of LM Restaurant Group. Besides owning restaurants such as Troquet and Brasserie by LM with her husband, Nicole also runs a catering business and manages event spaces such as Lacuna Lofts, a trendy venue in Pilsen that is a wedding favorite—and I can see why! Everywhere you look, there is a unique piece of art or perfectly placed detail to appreciate. No surface is off limits—even some of the doors are adorned with works of art.

The icing on the wedding cake: Nicole is from Germany but launched her catering career here in Chicago—at none other than the Drake Hotel.

Nicole O Q, LM Restaurant, People with Panache

On apprenticeships: “It’s a different approach in Germany. You work for 3 months and you go to school for 3 months. You actually get to work every single department at the hotel and get to know everything from the ground up. You learn everything else at school, but when you’re done, you’ve actually done it already, you haven’t just learned it in theory.”

People with Panache: How did you get into the restaurant and catering business? Continue reading