Hotel Online  Special Report


 Benchmark Appoints Konrad Meier Executive Chef for the
Historic Bedford Springs Resort, Bedford, Pennsylvania
The Woodlands (Houston), Texas, January 29,  2007 - Benchmark Hospitality International has announced the appointment of Konrad Meier as executive chef for the historic Bedford Springs Resort.  The landmark property, which dates to 1796 and is situated on 2200 wooded acres near Bedford, Pennsylvania, is undergoing a $108 million restoration and expansion.  It is scheduled to reopen this summer.  Throughout its distinguished history, Bedford Springs has served seven US Presidents, including James Buchanan, who used it as his Summer White House.  Rikki Boparai, general manager for Benchmark Hospitality at the resort, made the announcement. 

"We are absolutely thrilled to have an executive chef of Konrad's stature on staff at Bedford Springs Resort," said Mr. Boparai.  "He is an immensely gifted professional, has studied the culinary arts abroad and cooked at such prestigious institutions as the James Beard House in New York City."

Chef Meier is responsible for the extensive culinary program under development at Bedford Springs Resort, including six diverse restaurants:  the Crystal Dining Room, the Frontier Tavern, the 1796 Room, Che Sara Sara Cafe, the Turtle Shell, as well as a large banquet operation. 

Konrad Meier was most recently the highly regarded executive chef at Lansdowne Resort, the Washington D.C. region's premier resort.   In this role, he oversaw the entire culinary program for the property, including four restaurants and the banquet department.  Chef Meier, together with the Lansdowne's sommelier, has taught numerous food & wine courses through the resort's Culinary University, a program he developed to guide participants toward a greater appreciation of the marriage of fine cuisine and fine wines.  Under his leadership, the Lansdowne Grille was the recipient of several awards of culinary excellence.

Chef Meier has a multicultural background in the culinary arts, having worked at fine restaurants and hotels throughout the United States and abroad. Prior to joining Lansdowne Resort, he was chef at the Omni Shoreham Hotel in Washington, D.C.  He has also served as executive chef at the Mid-America Club in Chicago and held various culinary positions at both the Pittsburgh Vista Hotel and the Boston Vista International Waltham. 

Chef Meier received his formal training from the Culinary Institute, Lubeck, Germany, and served an apprenticeship at the Historische Weinstuben Restaurant, Lubeck, Germany, during his three-year program at the Culinary Institute.  He is originally from Main in Northern Germany.

Meier was awarded the 2002 Leader of the Year at Lansdowne Resort, recognized for his skillful leadership and mentoring abilities, community involvement, as well as outstanding culinary knowledge and showmanship.  Chef Meier and his family have relocated to Bedford, Pennsylvania.

About Bedford Springs Resort 

The historic Bedford Springs Resort, which dates to 1796, is undergoing a comprehensive renovation and expansion program to create a 216-guestroom Four Star-quality destination resort.  The property is scheduled to reopen in the summer of 2007.


Benchmark Hospitality International
The Woodlands (Houston), Texas

Ken Ellens
Ken Ellens Communications 
201-758-2864 / 201-758-2865-Fax

Also See: Historic 1923 Donald Ross Course at Landmark Bedford Springs Resort Under Restoration; Includes Vintage Holes by Oldham, 1895; Tillinghast, 1912; Ross, 1923 / August 2006
John Ferchill of The Ferchill Group Leading the $89 million Redevelopment to Resurrect the Historic Bedford Springs Hotel / January 2006
Benchmark Hospitality Chefs Showcase Talents at Renowned James Beard House in New York / January 2006

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