News for the Hospitality Executive
Hilton Orlando Appoints Thierry Meissonnier as Executive
Supervising Six Dining Outlets
Orlando, Fla. – August 20, 2009 – Hilton Orlando today appointed Thierry Meissonnier as executive chef. Chef Meissonnier is responsible for supervising a culinary staff of 65 individuals responsible for food production in the hotel’s six dining outlets, catering, banquets, meetings and in-room dining. Culinary offerings will reflect the most contemporary trends of fresh, local produce, nutritional options for adults and children, and sustainable and organic choices.
“Chef Meissonnier’s extensive culinary background and experience make him an important member of the hotel’s leadership team. In this maturing city, we are seeking to redefine the concept of cuisine in a meeting-oriented hotel,” said Hilton Orlando General Manager Doug Gehret. “His point of view on locally grown, culturally diverse cuisine will help define Orlando’s culinary conversion and is crucial to the successful launch of the Hilton Orlando.”
Having practiced the culinary arts on four continents, Chef Meissonnier brings a vibrant cuisine with a wide range of influences to Hilton Orlando. Meissonnier most recently worked as executive chef of the Hilton Chicago, leading 90 cooks and 10 sous chefs who were responsible for food preparation in all of the hotels restaurants, lounges and banquets.
With Hilton since 1984, Meissonnier joined as sous chef of the Hilton International in Tel Aviv and also worked as executive chef of the Hilton International Singapore. Meissonnier worked his way across the Atlantic to serve in the same post at the Hilton International Guam, the Hilton Los Angeles and the Hilton Walt Disney World Resort. All of these experiences will contribute to and inform the culinary perspective he brings to Hilton Orlando.
Meissonnier began his career in Europe, where he worked at the prestigious Beau Rivage in Geneva and the Hotel de Paris in Monaco. He then moved to Africa, employed in culinary positions of increasing responsibility in Benin and the Ivory Coast. Born in Paris, he graduated from the Ecole Hôtelière in Soissons, France, where he studied the culinary arts.
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, business-focused 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 first hotel to provide a covered open-air walkway to the Orange County Convention Center.
The Hilton Orlando offers seven culinary options, including in-room dining, Tropics Pool Bar & Grill, The Marketplace, the Lobby Lounge, and featuring:
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|Also See:||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|