The National Conference Center Promotes Todd Goldian to Director of Food and Beverage
April 19, 2018 12:31pm
LEESBURG, VA, April 2018—The National Conference Center and West Belmont Place are pleased to announce the promotion of Todd Goldian to Director of Food and Beverage, effective immediately. Todd Goldian was previously Executive Chef for the property, where he superbly led the culinary program, including serving as many as 2,700 meals a day in the Guest Dining Room, and delivering award-winning catered events for private and public functions of 10 to 2,000 people in The National’s 55,000 square foot West Belmont Place Event Center. Mr. Goldian greatly expanded The National’s BuyVA farm-to-table program and has taken the Chef’s Table events at the property to the highest level of excellence.
Drawing from his extraordinary fine dining skills gained at several award-winning Washington area luxury hotels, including the legendary Inn at Little Washington, The Willard and The Ritz Carlton, Todd Goldian has mastered and shared his expertise with the culinary team at The National. His cooking style focuses on using local and seasonal ingredients and transforming them to create flavor profiles from around the world. His experience with international clientele has fine-tuned his approach to Italian, Thai, Southwest, Japanese, Mexican, and regional American cuisines. Graduating top of his class at Johnson & Wales in Virginia Beach, Todd has cooked for royalty, professional sports teams, presidents, politicians, and many high end weddings and social events.
“Todd’s leadership skills, management style and ability to mentor our large culinary staff has made him the perfect candidate for the Director of Food and Beverage position at The National,” said Geoff Lawson, Vice President and General Manager.
“Todd has brought our culinary offerings to a new level and has fostered our mission to source local produce and meats from Loudoun County farmers for sustainability, freshness and quality,” Mr. Lawson explained. Goldian is now sourcing over 60 products from 10-15 local farms for The National and West Belmont Place to supply the property. “Farm-to-table cuisine is certainly not new, but we’re taking things one step further and going ‘hyperlocal,’ working with as many local farmers as possible to source the food,” says Goldian. He has just announced four new farm partners to his vendor list: CEA Farms, Silcott Springs Farm, Spring House Farm and Yohannan Farm, all in Loudoun County.
“We know that food plays an important role in the overall experience of our guests and their meals,” added Mr. Goldian. “And we also know the value that food plays in ensuring that learning sessions, meetings, and networking events are far more productive when participants are eating food that effectively fuels their minds.”
Todd Goldian, 38, resides in Herndon, VA, with his family.
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west belmont place,
Located on its own 65-acre campus in Northern Virginia, 12 miles from Dulles International Airport and 35 miles from Washington D.C., The National Conference Center is one of the largest and most comprehensive learning and training facilities in the nation. Referred to as “the cathedral of learning,” the 1 million square foot complex offers 917 guest rooms and 265,000 square feet of meeting and group function space. The National is on the U.S. Government GSA schedule and recently received the coveted “Hotel of the Year of the Year” award from the Virginia Restaurant, Lodging and Travel Association. @TheNationalNoVa Facebook LinkedIn
The National Conference Center complex includes the West Belmont Place Event Center, a catering complex that includes Northern Virginia’s largest ballroom (16,552 square feet). The hub for Loudoun County and surrounding area social and special events, West Belmont Place was named “Best Venue” by the International Special Events Society. @WestBelmont Facebook Instagram
The National Conference Center is owned by NCC PS Enterprises LLC, a venture between PCCP LLC and Stoneleigh Capital LLC, which retained LaKota Hotels & Resorts to oversee all aspects of the day-to-day operations.
Contact: Denise Benoit
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