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Benchmark Hospitality Appoints Peter Csikos Executive Chef for
The Heldrich Hotel & Spa in New Brunswick, New Jersey
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The Woodlands (Houston), Texas, March 2009 ... Benchmark Hospitality International has appointed Peter Csikos executive chef for The Heldrich Hotel & Spa, the award-winning property anchoring the renaissance of New Brunswick, New Jersey.  Michael J. Taylor, Benchmark’s general manager at The Heldrich, made the announcement.

“I am delighted to welcome Peter to our team,” said Mr. Taylor.  “He brings an international culinary perspective and vast expertise to The Heldrich and to Christopher’s, our signature restaurant.  He also provides a unique understanding of the sophisticated New York and New Jersey dining scene.”

In his new role as executive chef, Peter Csikos will oversee and provide leadership for the entire culinary operation at the elegant Heldrich Hotel & Spa, including Christopher’s Restaurant, Christopher’s Bar, a vast banquet operation, in-room dining, and spa cuisine.

Chef Csikos was previously executive chef at the Hilton in Woodcliff Lake, New Jersey, where he experienced tremendous success as leader of the property’s culinary operation.  He has served in the same role at the Sheraton Crossroads of Mahwah, New Jersey.   His first position in New Jersey was as executive chef at Pegasus Restaurant in East Rutherford.

While in New York City, Chef Csikos was director of food and beverage for the storied Warwick Hotel.  He was promoted to this position following success as executive chef for the property, which has a specialty in French and International Cuisine.  Mr. Csikos held the position of executive sous chef for landmark New York Palace (then The Helmsley Palace), working under renowned chef Andre Rene.

Originally from Hungary where he received his culinary education and training in International and French Classical cuisine, Peter Csikos gained early experience as chef working for intimate fine dining establishments in Cologne, Germany, and with large scale restaurant operations in Budapest, Hungary.  While in Europe, his culinary positions included such titles as head chef, chef saucier, and chef de partie.

Peter Csikos is a graduate of the Culinary Institute of Budapest.  He has received additional culinary training at Johnson & Wales University located in Providence, Rhode Island.  Chef Csikos and his wife reside in Lake Hiawatha, New Jersey.

About The Heldrich Hotel & Spa

The Heldrich Hotel & Spa is located in the cultural heart of New Jersey in New Brunswick.  The property is situated at 10 Livingston Avenue across from the city’s famed Theatre Row, just west of important US Route 1 and four blocks from the New Brunswick Train Station (serving the Northeast Corridor:  Boston-New York-Philadelphia-Washington, DC) and close to Exit 9 of the NJ Turnpike.  It is 45 minutes outside New York City and has rail service to Newark Liberty International Airport (EWR).   The Heldrich features a 248-guestroom luxury hotel, Christopher’s Restaurant, serving freshly prepared specialties created in an exhibition kitchen to delight even the discriminating palate, Christopher’s Bar, and an elegant ballroom, ideal for social and corporate gatherings.  For more information on The Heldrich, call 732-729-4670 or visit www.theheldrich.com.  The Heldrich Hotel & Spa is operated by Benchmark Hospitality International.

Benchmark Hospitality International is a leader in the management and marketing of resorts, conference centers, hotels, and Personal Luxury Hotels™.  The privately held company, launched in 1980, is a founding member of the International Association of Conference Centers.  Benchmark Hospitality is a worldwide organization operating properties in major metropolitan and resort destinations.  Benchmark's international headquarters is located in The Woodlands, Texas, near Houston, with regional offices in New Jersey and Connecticut.  International offices are located in Tokyo, Japan, and Santiago, Chile. For the location of Benchmark’s properties and additional information, visit www.benchmarkhospitality.com.  

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Contact:

Ken Ellens
Ken Ellens Communications 
201-758-2864 / 201-758-2865-Fax
KenEllens@aol.com

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Also See: Benchmark Hospitality Chefs to be Featured at Acclaimed James Beard House, New York ; Fourth Consecutive Year Chefs Invited to Cook the “Benchmark Holiday Dinner” / November 2008
Benchmark Appoints Richard Varga Executive Chef for The Heldrich / February 2007
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