Hotel Online  Special Report


Loews Annapolis Hotel Names Allison Trinkle Executive Chef
and Andrew Saba to Director of Food and Beverage
ANNAPOLIS, MD (August 9, 2006) – Loews Annapolis Hotel is pleased to announce the hiring of Allison Trinkle as executive chef and the promotion of Andrew Saba to director of food and beverage.  
As the new executive chef at Loews Annapolis, Chef Trinkle will be responsible for creating seasonal menus for Breeze, Annapolis’ newest fine dining experience, as well as the hotel’s additional food and beverage outlets.
Trinkle comes to Loews Annapolis as a gifted culinary professional with over 11 years of professional experience.  Prior to becoming executive chef at Loews Annapolis, Trinkle served as executive sous chef at the Loews Vanderbilt Hotel, Nashville, TN.  
Past positions also include sous chef at Nashville’s Belle Meade Brasserie, where she was promoted to executive chef after one year.  Trinkle also served as chef de cuisine at Merchant’s Restaurant in the heart of Nashville, and within 6 months was promoted to executive chef.  She also worked with Wild Iris Inc. in Brentwood, TN where she served as chef.  Trinkle graduated from the Opryland Hotel Culinary Institute.  
Saba, who has served as executive chef at the Loews Annapolis since June of 2005, has been promoted to director of Food and Beverage.  With over 26 years of professional practice including posts at several of D.C.’s top hotels and independent restaurants, Saba is an accomplished chef with extensive experience and a large D.C. following.  Saba’s new responsibilities will include overseeing all restaurant and banquet services.  
Prior to joining Loews Annapolis, Saba served for two years as executive chef at D.C.’s Jefferson Hotel.  Past positions also include executive chef at D.C.’s Tabard Inn, where he developed an eclectic American brasserie-style menu, based on seasonal organic produce, as well as seasonal catering menus.  During his time at the Tabard Inn, Saba served as guest chef at the Fresh Farm Market and was a featured chef in the Cooking Fresh from the Mid-Atlantic cookbook. 
Previously, Saba served as executive sous chef at Marcels, an independent D.C. restaurant he opened and was nominated for the Capital Restaurant and Hospitality Award for New Restaurant of the Year.  He also served as sous chef at The Watergate Hotel under the tutelage of Michelin two-star chef Jean Louis Palladin.  Before heading to D.C., Saba held positions at various luxury hotels and restaurants in Scotland and his homeland, England.
"We are exceptionally pleased to welcome Allison and Andrew to their new positions,” stated Larry Beiderman, general manager of Loews Annapolis Hotel.  “They both bring a remarkable culinary resume and outstanding management skills to the food & beverage team at Loews Annapolis."
The newly renovated Loews Annapolis Hotel, located at 126 West Street, sets the standard for luxury hotels in Annapolis. In the heart of the city’s historic district, Loews offers the opportunity and convenience of a wealth of nearby attractions and activities. The Chesapeake Bay, City Dock, the State Capital, the U.S. Naval Academy, and lots of antique shopping are in close proximity to the Loews Annapolis Hotel.  The 217-room regatta-themed hotel, which includes seven suites, is truly unlike any other in town.  Breeze, the hotel’s new fine dining experience, offers fresh, imaginative interpretations of your favorite foods from the Chesapeake Bay, as well as steak and chicken dishes prepared with an innovative flair.  The casual Weather Rail Lounge currently features a display of 80 years of sports memorabilia on loan from the U.S. Naval Academy.

Loews Annapolis

Also See: Loews Assumes Management of the Former Renaissance Beverly Hills / July 2003

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