Executive Chef Craig Summers

Steaks, Great Seafood and Local Organic Ingredients

Executive Chef Craig Summers has been the Executive Chef at the Capitol ChopHouse since 2004. Prior to his position at the Capitol ChopHouse he was the Executive Chef and Food and Beverage Director for several of the Hyatt Regency Hotels in the greater Chicago area for 23 years. In 1988 he was honored with Chef of the Year by Hyatt Hotels. Chef Summers has open many hotels and restaurants across the country.

Chef enjoys the personal touch of Madison, buying organic and natural ingredients, he strives to work with local farmers and has a partnership with a large network of small-scale farmers and cheese makers. The Capitol ChopHouse serves great steaks from the best meat distributors in the Midwest and fresh seafood, line caught from coast to coast. He strongly believes in supporting the community and environment by using local, sustainable produce and green products.

Chef Summers is very active in the community and local charities such as March of Dimes Meals on Wheels and United Cerebral Palsy.