Stratford on the Park can accommodate a variety of group sizes in a versatile, sophisticated environment. Whether an all day corporate meeting, an intimate celebration dinner, an interactive cocktail reception or an elegant wedding, our elegant space is perfect for any type of event.
Click on the links below to download PDF versions of floorplans for weddings and events.
Meet the team!
For as long as she can remember, Kiran has been passionate about food and was culturally influenced by her Irish-German mother and Indian father while growing up in Peoria, IL. After high school, Kiran attended Boston University’s School of Hospitality Administration and spent her college years interning at local restaurants. It was in Boston that she began a focus on front-of-the-house operations. She studied abroad in London and Sydney to experience hospitality firsthand from a global perspective.
After her travels, Kiran established roots closer to home in Chicago and that is where she first met Scott Barton – a career encounter that changed her life. Kiran spent five years at Tru and then went on to L2O, Nacional 27 and MBurger. In 2011, Kiran joined RJ and Jerrod Melman’s division for the openings of Paris Club, Studio Paris, RPM Italian, Ramen-San and RPM Steak. In 2015, Kiran joined Mark Tormey to establish Lettuce’s first events venue, The Ivy Room.
With over a decade at LEYE, Kiran has built a solid reputation for her commitment to the guest dining experience and leading an exceptional team. When she’s not restaurant hopping throughout the city, you’ll find Kiran travelling for friends, family, laughter and more places to eat.
Natalie’s love of cuisine and hospitality begin at an early age – while watching her mother and grandmothers plan and prepare for holiday parties and family gatherings in Peoria, IL. Natalie comes from a very large family and food was always the central focus of celebrations.
Natalie began her restaurant and events career while studying at Illinois State University in Bloomington, IL. Introduced to fine dining at Baxter’s American Grille, she quickly learned about the nuances of wine, food and service. Natalie was offered an internship at Baxter’s in the events department and upon graduation, a full time position to head up off-site catering and private dining. Throughout her 6 year career, she met many milestones including opening a second Baxter’s location and events department, as well as overseeing and planning over 200 weddings.
Natalie joined the team at Stratford on the Park in the fall of 2017. She was drawn to the venue for many reasons, but most importantly, her love of planning unique and beautiful parties, especially weddings. Natalie truly enjoys creating one-of-a-kind events – from developing the menu with the chef to assisting with floral, linen and decor selections. She says, “the personalization piece is very important to me – not having a “cookie cutter” event, but something everyone will remember and comment on for years to come”. Natalie takes the most pride in knowing that every details taken care of, every host is happy and every wedding couple can trust her with the most important day of their lives.
Natalie enjoys spending her free time with friends and family, cooking, and trying new restaurants.
Chef Andrew Acker
Chef Andrew Acker was born and raised in downtown Chicago while spending summers at his family’s lake house in Fontana, WI. It was on that deck where he first learned to grill from his father and found excitement and pleasure in cooking for family and friends.
As Chef Acker’s maternal grandfather declined in health, he began cooking for him every day and quickly realized that he could honor his grandfather by using that love and passion for cooking professionally. After his grandfather passed, Chef Acker enrolled in the Cooking and Hospitality Institute of Chicago. Following culinary school in 2007, he took his first full time cooking job at a small bar by Wrigley Field where he was the entire back of house staff, including dishwasher, cook, and chef.
While working at Wolfgang Puck Catering, Chef Acker ate at Alinea and L20 where his eyes were opened to the type of cuisine that chefs were pushing themselves to create. After seeing that inspiration, in 2010 he made the move to Ria in the Elysian Hotel and eventually followed Chef Matthew Kirkley to L20 where he became a sous chef.
In 2015, he joined the team at Intro and continued his work with talented chefs from around the world. Chef Acker moved to Minneapolis in 2016 to work as the Chef de Cuisine at Upton 43, which was named “Restaurant of the Year” by the Minneapolis Star Tribune during his tenure.
Moving back to his hometown of Chicago, Chef Acker is excited to lead the team at Stratford on the Park.