Hotel Online  Special Report

 Executive Chef Jennifer Needle Named Director
of Culinary Services at the Sheraton Hotel,
Bradley International Airport


Windsor Locks, CT August 20, 2004: Culinary services at the Sheraton Hotel at Bradley International Airport are being spiced up with fresh, new menus and management under the direction of Executive Chef Jennifer Needle, the hotel’s new director of culinary services.  In this new role, Needle will add her unique blend of classic and nouveau cuisine, along with her dedicated kitchen management style, into the menus of all dining venues at the hotel. 

This unprecedented move brings all food services under one director, and is designed to enliven the menus at the hotel with Needle’s vision, creativity, and fusion of different foods from around the world.  The Sheraton Bradley Hotel believes this will be a welcome change for the travelers from around the state, country, and globe who choose to dine at the hotel.  Needle will oversee a kitchen staff of over 25 associates that services: Concorde’s, a 130-seat full-service casual dining restaurant that serves breakfast, lunch, and dinner daily; 15 banquet and conference rooms that can serve up to 300 people; room service for the hotel’s 237 rooms; the Cloud Nine Lounge; and the Sheraton Café featuring Starbucks.

With more than a decade of fine dining experience, Needle is well-known in the Hartford market.  She served as the former head chef at the stylish Peppercorn’s Grill, as well as the principal and executive chef of an upscale catering and event planning company. She joined the Sheraton Bradley Hotel as Executive Chef in May 2004

“Hotel executive chefs rarely come from fine dining establishments, where each entrée is prepared to individual specifications,” explains Assaad Hallak, the Sheraton Bradley’s General Manager.  “Needle has used her experience to add flare and style to the numerous new dishes she has already created in the kitchen at Concorde’s.  We know our restaurant, banquet and special events guests will welcome her creativity and unique blending of foods.”

Over 6.2 million passengers from 22 different countries traveled through Bradley International Airport in 2003, and Needle’s new menus will bring updated flavors that cross cultural lines.

“This new position gives me a great deal of latitude to develop new, flavorful dishes with all the ingredients I love for our hotel guests,” says Needle. “It is a wonderful opportunity to truly update our various menus with contemporary, international and classic cuisines.  And we hope our new offerings help the Sheraton Bradley Hotel stand out as a leading dining option in the Hartford-Springfield market.”

Since July, guests at Concorde’s have been able to preview Needle’s new menu selections. Top rated dishes will soon be featured on the restaurant’s permanent menu—and will be offered on menus for weddings, bar/bat mitzvahs, and other events at the hotel. 

Sheraton Bradley Hotel, located at 1 Bradley International Airport in Windsor Locks is the only hotel located inside the airport. The world-class hotel provides meeting spaces, a full service restaurant, lounge, health and fitness areas, covered, self-park garage, and now the Sheraton Café featuring Starbucks.

Sheraton Bradley Hotel
Also See: Sheraton Survey Indicates Hotels Have Plenty of Room for Improvement When It Comes to Dining; A Good Burger Beats Foie Gras / Dec 2000
Pasquale Presa Appointed Executive Chef for the Sheraton at Woodbridge Place Hotel, Iselin, NJ / July 2003

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