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Hilton Orlando Adds Three Chefs to Serve Under Executive Chef Thierry Meissonnier

Culinary Team Members Include Louis Martorano, Mike Broderick and Thomas Richard Huebner

ORLANDO, Fla. – August 31, 2009 – The Hilton Orlando recently announced the hiring of three chefs who will serve as members of the hotel’s culinary team. The team, led by Executive Chef Thierry Meissonnier, includes Louis Martorano, banquet chef; Mike Broderick, restaurant chef for Spencer’s; and Thomas Richard Huebner, pastry chef.

“Hilton Orlando’s culinary team will help redefine the gastronomic expectations of meeting attendees, leisure guests and the local community,” said Meissonnier. “Their combination of skills and expertise will raise the bar for hotel dining, bringing their own unique flavors to the seven dining options at the Hilton Orlando.”

The culinary team brings decades of experience to the new hotel. The combination of their abilities forms an impressive team that will meet the dining needs of all guests at the 1,400-room hotel.

Banquet Chef Louis Martorano will ensure the smooth execution and delivery of food and beverages to the hotel’s banquet guests. Martorano most recently served as executive chef at the Gaylord National Hotel and Resort in National Harbor, Md., where he handled the grand openings of two of the hotel’s restaurants. He also served on the culinary team at several upscale resorts, including the Boca Raton Resort and Club in Boca Raton, Fla., and several Westin hotels.

Mike Broderick will serve as a restaurant chef for Spencer’s for Steaks and Chops, Hilton Orlando’s casual and contemporary restaurant where guests can enjoy the perfect steak. A member of the Hilton Hotel Corporation family since 2003, Broderick most recently served as chef de cuisine at Trader Vic’s in the Hilton Atlanta & Towers, where he was responsible for the production and preparation of all menu items, banquets and tasting menus.

Thomas Richard Huebner will serve as Hilton Orlando’s pastry chef, responsible for the creation of desserts and pastries for the hotel’s six dining outlets, catering, banquets, meetings, and in-room dining. Huebner brings more than 20 years of experience to the Hilton Orlando. He most recently served as executive pastry chef for the Arizona Biltmore Resort and Spa in Phoenix and also as the executive pastry chef at the Gaylord Opryland Resort and Convention Center in Nashville.

The Hilton Orlando offers seven culinary options, including in-room dining, Tropics Pool Bar & Grill, The Marketplace, the Lobby Lounge, and featuring:
  • Spencer’s for Steaks and Chops: A casual, contemporary restaurant will set the new standard for steaks and chops in Orlando. Celebrate life with the perfect steak served in style and choose from an extensive and unmatched wine list with world-class selections. Spencer’s will feature a private dining room, wine room, open-display kitchen, private bar and outdoor terrace overlooking resort amenities.
  • David’s Club Bar & Grill: An upscale social entertainment environment, David's Club will feature the finest wines and spirits and a fresh and creative menu. Pool tables, LCD televisions, large overstuffed chairs make this a perfect setting for special events. David's Club will be open for dinner.
  • The Bistro: A casual dining restaurant will feature Hilton's Eat Right menu, an outdoor veranda with a fire pit and beautiful views with access to the resort area. The Bistro will be open for breakfast and lunch.

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, businessfocused 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 very first hotel to provide a covered open-air walkway to the Orange County Convention Center.

Located on Destination Parkway at the crossroads of I-4, the Beach Line and International Drive, Hilton Orlando is in the heart of Orlando’s famous attractions area and just minutes away from Pointe Orlando, Sea World Orlando, Universal Orlando, Walt Disney World and a 15-minute drive to the Orlando International Airport.

For more information, visit

About Hilton Orlando
The Hilton Orlando will feature 1,400 well-appointed guestrooms, including 53 suites. The more than 175,000 square feet of function space will include a 50,000-square-foot Orlando Ballroom, a 30,000-square-foot Orange Ballroom, a 15,000-square-foot Florida Ballroom, 21 meeting rooms and 9 boardrooms. The property will include seven creative dining options including Spencer’s for Steaks and Chops, David’s Club bar and grill, and a marketplace. Onsite recreational amenities will include a resort pool, quiet pool, whirlpools, cabanas, lazy river, 15,000-square-foot spa and fitness center, jogging track, and basketball/tennis/volleyball/bocce ball courts. The Hilton Orlando is being designed by HKS Architects in Orlando and will be built by Welbro Construction Company.

About Hilton Hotels & Resorts
With more than 500 hotels and resorts in 76 countries around the world, Hilton continues to build on its history as a pioneer in the industry, developing products, services and amenities that offer today’s travelers more choice and control over their stays.  From Hilton Fitness by Precor® to its world-class Hilton Worldwide Resorts portfolio; from the Serenity Collection of in-room amenities to Hilton Meetings, a premier global product for small meetings, Hilton’s offerings are designed to enable guests to be at their personal best whether they travel for business or pleasure. Hilton’s belief that Travel Should Take You Places® celebrates a commitment to the idea that travel can and should be transformative. Start your journey at, available in English, Spanish and French.


Lisa Cole

Also See: Hilton Orlando Appoints Thierry Meissonnier as Executive Chef, Supervising Six Dining Outlets / August 2009

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


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