News for the Hospitality Executive
Chef Charlie Palmer and The Joule in Dallas, Texas Appoint
DALLAS, TX (February 1, 2012) - Chef Charlie Palmer is pleased to announce the arrival of two talented chefs to the culinary management team at The Joule, Dallas. Michael Sindoni, formerly of AGAINN restaurant in Washington DC, has taken the reigns as The Joule hotel's Executive Chef and will be responsible for overseeing all food & beverage for the hotel including private banquets, room service and the new Charlie Palmer food hall which is part of the hotel's 2012 expansion.
Joel Harrington joins the team as Executive Sous Chef and will utilize his 12 years of experience to help transform Charlie Palmer at the Joule to Charlie Palmer Steak - Chef Palmer's signature steakhouse concept. The restaurant opening is scheduled to take place this summer and will feature a dedicated Steak & Chop menu offering satisfying dishes such as Dry-Aged NY Sirloin with foie gras butter and cabernet reduction as well as Seared Lamb Chops with manchego potato puree and pickled fennel.
"Both Michael and Joel are young, vibrant scholars of cuisine who are eager to impress with forward thinking yet practical dishes," shares Chef Palmer. "Their extensive background in hotel dining provides a solid foundation to build upon; understanding the importance of offering guests the best quality food in a comfortable, inviting surrounding."
About Michael Sindoni, Executive Chef of The Joule
A native of Syracuse, NY and graduate of Johnson and Wales University, Sindoni's roots have grown in celebrated kitchens across the US for over the past 10 years. Most recently, Sindoni held the role of Executive Chef of AGAINN, a contemporary British Isles bistro operated by Whisk Group LLC in Washington, DC. There he focused on house made charcuterie and sustainable seafood along with showcasing the best local, organic and seasonal ingredients available. Prior to AGAINN, Michael spent his time between California (working as the Executive Chef at Cervinia Restaurant in Mammoth Lakes and First Cook at Navio Restaurant at the Ritz-Carlton in Half Moon Bay) and Texas (as Executive Sous Chef of the Alden-Houston hotel's award-winning restaurant, *17). His culinary path also includes time in Italy, working at Il Cibreo in Florence and volunteering at Tenuta di Spannocchia in Siena, Italy where he learned to butcher Cinta Senese pigs and prepare traditional sausages and salami.
In February 2012, Chef Sindoni will proudly take on the role of Executive Chef of The Joule hotel in downtown Dallas. There, under the leadership of renowned Chef Charlie Palmer, he will oversee the hotel's food and beverage program including the development and management of Palmer's new six station Food Hall which is scheduled to open in Fall 2012.
About Joel Harrington, Executive Sous Chef of Charlie Palmer at the Joule
Joel Harrington's passion for cooking began at the early age of 15 where he began as a fry cook at a family run restaurant in Vermont. He then went on to work six years at Five Spice Café, an eclectic Asian restaurant in Vermont, where he determined that cooking was meant to be his career and decided to enroll in the Culinary Institute of America. Upon graduating he made his way across the US, gaining invaluable mentorship working for renowned chefs Marcus Samuelson at Aquavit in NYC and Dean Fearing at Fearing's in the Ritz Carlton Dallas (during his tenure at Fearing's it wasrated the No. 1 restaurant in Hotel Dining in the United States by Zagat in 2009, Best New Restaurant by Esquire Magazine and James Beard Nominated). Joel was then offered the important opportunity to be the opening Chef of CORE Kitchen and Wine Bar at The Ritz-Carlton, in Dove Mountain where his menu fused coastal and desert fringe influences with a Southwestern flair.
In 2011, Harrington returned to Dallas, first working for famed local chef Stephan Pyles and now proudly holds the role as Executive Sous Chef of the Charlie Palmer at the Joule. Here he will oversee the transformation of the restaurant into Palmer's signature steakhouse, Charlie Palmer Steak.
About The Joule, Dallas
The Joule, named for the international unit of energy, occupies a revitalized 1920's neo-gothic, landmark Dallas building. A visual masterpiece from award-winning designer Adam D. Tihany, the hotel creates a tasteful union of old world quality and contemporary design with original marble flooring, rich colored fabrics, millwork, chrome, glass and populated throughout by original artwork from names including Andy Warhol, Adam Fuss and Richard Phillips. In addition to uniquely designed guestrooms and a spectacular penthouse, the property includes a cantilevered glass rooftop pool and Charlie Palmer at the Joule featuring artisanal creations from the world-famous chef. Located in the heart of a burgeoning downtown, adjacent to the flagship Neiman Marcus and within walking distance of the internationally acclaimed Dallas Arts District, the hotel is ideally located. The Joule- an artfully delivered experience in an iconic setting infused with energy, style and passion. www.thejouledallas.com
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