|NEWPORT, RI (February 2, 2007) - As the Hotel Viking, a member of Historic
Hotels of America, enters its 81st year, it continues its long tradition
of allegiance to hospitality by announcing the appointment of industry
veteran John D. Trudeau as director of food and beverage, and naming One
Bellevue's former sous chef Kevin Thiele as executive chef.
"We're delighted to have Trudeau and Thiele spearhead our hotel's culinary
program and bring us to a higher level of excellence," said Mark Gervais,
general manager of Hotel Viking. According to Gervais, Trudeau and Thiele
will also work in tandem to enhance the menus at Hotel Viking's signature
restaurant One Bellevue, featuring seasonal New England cuisine inspired
by global flavors.
Food and Beverage Director John D. Trudeau
will be responsible for overseeing all day-to-day food and beverage operations,
including One Bellevue, in-room dining, and the team that creates and serves
the hundreds of banquet and special occasion meals for those who choose
Hotel Viking as their destination for successful meetings, weddings and
other special events.
Most recently, Trudeau was director of food and beverage at Mystic
Marriott Hotel & Spa in Connecticut, where he worked since its opening
in 2001. His vision and leadership were instrumental in the property's
Octagon steakhouse receiving four coveted AAA Four Diamond Awards, as well
as Wine Enthusiast magazine's Award of Distinction from 2004 to 2006.
Prior to that, Trudeau worked with Marriott International, where he
was invited to work with the Vice President of Culinary Operations for
Marriott and Renaissance Hotels to help develop a beef promotion for the
entire chain. He was named 2003 Food and Beverage Manager of the Year by
the Connecticut Lodging Association; and was one of 8 recipients chosen
from a field of over 700 to earn the Award of Culinary Excellence from
Marriott International in 2004.
He has also served in an advisory capacity to Johnson & Wales University,
The New England Culinary Institute, the United States Navy, the Occupational
Industrial Center of New London, the University of New Haven, the Connecticut
Culinary Institute, and the Culinary Advisory Board for Marriott's North
American Lodging Operations.
Executive Chef Kevin Thiele
will collaborate with Food and Beverage Director John D. Trudeau to create
new menus, supervise the culinary team and continue to make One Bellevue
at Hotel Viking a first-class dining destination.
Thiele joined Hotel Viking as a line cook at One Bellevue in 2004.
His talent, devotion to all things culinary and hard work steadily moved
him up the kitchen ladder in less than three years. His career trajectory
has been most impressive since being jump-started by his boss at Cousin's
Pizza in his hometown of Riverdale, New Jersey.
Thiele's formal culinary education took place at Johnson & Wales
University in Rhode Island, where he received a Bachelor of Arts in Culinary
and Food Service Entrepreneurship in 2004. While at culinary school, he
managed a student dining facility at Brown University. His college internship
took place at the famous Great Southern Hotel in County Kerry, Ireland
where he was a rotational chef. He was also schooled in Koblenz, Germany
for wine certification. Prior to that, he was sous chef at Fahrenheit Bar
& Bistro in Providence; and also worked at the Mansion House Hotel
on Martha's Vineyard. Most recently, Thiele's One Bellevue team's New England
Clam Chowder took 3rd Place in Newport's Annual Great Chowder Cook-Off
ABOUT HOTEL VIKING
Hotel Viking, located at the top of Newport's Historic Hill and a member
of Historic Hotels of America, is convenient to Newportâ€ôs
many attractions, including Newport Harbor and Waterfront. With the character
and service of a small boutique hotel, it will offer 209 guestrooms and
suites after its Viking Wing renovation is complete in May 2007, all furnished
with elegant old-world charm, yet updated with modern amenities. Hotel
Viking features the luxurious SpaTerre; fine dining at One Bellevue; over
14,000 square feet of newly-renovated meeting and special occasion space;
an historic chapel on property; a 24-hour business center; an indoor pool/whirlpool;
and fitness center. For more information and reservations, please call
Hotel Viking at 800-556-7126 or visit online at www.hotelviking.com.
ABOUT NOBLE HOUSE HOTELS & RESORTS
Noble House Hotels & Resorts is a privately held real estate development
company based in Seattle, Washington. The company owns and manages
14 boutique hotels and resorts located in six states and spanning the four
coastal corners of the U.S. Founded in 1980, the Noble House collection
includes such renowned properties as The Adolphus in Dallas, Texas; Little
Palm Island Resort & Spa in the Florida Keys and The Edgewater in Seattle,