Kaleena Bliss is executive chef at the Chicago Athletic Association hotel’s Cindy’s Rooftop restaurant (12 S. Michigan Ave.; cindysrooftop.com). A Vancouver, Washington, native, she arrived in Chicago in 2023 for her post at Cindy’s after launching her culinary career in Pacific Northwest. She brings her West Coast sensibilities to her menu, but according to her bio, her ethos is steadfast: Make food how she wants to eat food.
Bliss is also a mental health advocate who has been very public about her struggles with severe anxiety. She works to foster a supportive environment for chefs of all ages.
In 2022, Chef Bliss won Food Network’s “Chopped: Casino Royale” tournament and “Beachside Brawl.” Earlier this year she competed on “Top Chef” and “Beat Bobby Flay.”
Chef Kaleena Bliss is photographed at Cindy’s Rooftop in the Loop.
Chef Bliss shares one of her favorite holiday recipes with us:
“When I was a kid, I looked forward to the holiday season every year. I’m an adopted Korean American, who grew up on a very American diet. My mother had a stroke when I was 5 years old, which left her paralyzed on the left side of her body. Regardless, she was still a super mom, and did everything any other mother could do for their kids, including making us dinner every night. Due to her disability, I grew up on a lot of convenient and easy-to-make meals i.e. Hamburger Helper, frozen pre-cut vegetables and instant foods.
“The holidays, however, have always been filled with memories of baking, roasting, fresh vegetables and confections. The holidays were really important to my mother, and she always wanted them to be really special for my sister and I. Every Thanksgiving, she would be in the kitchen all day cooking, and I would get to help her. Our table would be filled with turkey, stuffing, mashed potatoes, and all of the usual suspects.
“As intended, those holiday meals we shared together as a family are some of my fondest memories I can remember as child. This recipe is an adaptation of the flavors that Thanksgiving reminds me of, and what I cook for my family now on the holidays.”