News for the Hospitality Executive
Hilton Orlando Adds Three Chefs to Serve Under Executive
Chef Thierry Meissonnier
Team Members Include Louis Martorano, Mike Broderick and Thomas Richard
ORLANDO, Fla. – August 31, 2009 – The Hilton Orlando recently announced the hiring of three chefs who will serve as members of the hotel’s culinary team. The team, led by Executive Chef Thierry Meissonnier, includes Louis Martorano, banquet chef; Mike Broderick, restaurant chef for Spencer’s; and Thomas Richard Huebner, pastry chef.
“Hilton Orlando’s culinary team will help redefine the gastronomic expectations of meeting attendees, leisure guests and the local community,” said Meissonnier. “Their combination of skills and expertise will raise the bar for hotel dining, bringing their own unique flavors to the seven dining options at the Hilton Orlando.”
The culinary team brings decades of experience to the new hotel. The combination of their abilities forms an impressive team that will meet the dining needs of all guests at the 1,400-room hotel.
Banquet Chef Louis Martorano will ensure the smooth execution and delivery of food and beverages to the hotel’s banquet guests. Martorano most recently served as executive chef at the Gaylord National Hotel and Resort in National Harbor, Md., where he handled the grand openings of two of the hotel’s restaurants. He also served on the culinary team at several upscale resorts, including the Boca Raton Resort and Club in Boca Raton, Fla., and several Westin hotels.
Mike Broderick will serve as a restaurant chef for Spencer’s for Steaks and Chops, Hilton Orlando’s casual and contemporary restaurant where guests can enjoy the perfect steak. A member of the Hilton Hotel Corporation family since 2003, Broderick most recently served as chef de cuisine at Trader Vic’s in the Hilton Atlanta & Towers, where he was responsible for the production and preparation of all menu items, banquets and tasting menus.
Thomas Richard Huebner will serve as Hilton Orlando’s pastry chef, responsible for the creation of desserts and pastries for the hotel’s six dining outlets, catering, banquets, meetings, and in-room dining. Huebner brings more than 20 years of experience to the Hilton Orlando. He most recently served as executive pastry chef for the Arizona Biltmore Resort and Spa in Phoenix and also as the executive pastry chef at the Gaylord Opryland Resort and Convention Center in Nashville.
The Hilton Orlando offers seven culinary options, including in-room dining, Tropics Pool Bar & Grill, The Marketplace, the Lobby Lounge, and featuring:
Scheduled to open in September, the Hilton Orlando is a smart choice for today’s business and leisure travelers, offering world-class facilities and amenities for both. With a renewed focus on making responsible business choices, companies and organizations strive to make smart decisions when choosing both a hotel and destination for their meetings and conventions. Today’s environment encourages a more serious, businessfocused setting, yet the need to have fun and relax remains strong for reasons of health, productivity, and well being.
Designed with these important factors in mind, the Hilton Orlando features a discreet separation between 175,000 square feet of meeting space facilities and its recreational amenities, allowing each type of guest to experience the stay that meets their unique expectations. The new Hilton Orlando will also be the very first hotel to provide a covered open-air walkway to the Orange County Convention Center.
Located on Destination Parkway at the crossroads of I-4, the Beach Line and International Drive, Hilton Orlando is in the heart of Orlando’s famous attractions area and just minutes away from Pointe Orlando, Sea World Orlando, Universal Orlando, Walt Disney World and a 15-minute drive to the Orlando International Airport.
For more information, visit www.thehiltonorlando.com.
About Hilton Orlando
About Hilton Hotels & Resorts
Orlando Appoints Thierry Meissonnier as Executive Chef, Supervising Six
Dining Outlets / August 2009
|Apollo Real Estate Advisors and Rida Development Corporation Break Ground on $380 million 1,400 room Hilton Orlando Hotel; Hilton Hotels Corporation will manage the hotel with a minority ownership / May 2007|
|The 1400-room Hilton Orlando Tops Off, First Hotel Connected to the Orange County Convention Center / July 2008|