The Grand Summit Hotel Appoints Food and Beverage Director

USA, Summit, New Jersey. September 24, 2019

The Grand Summit Hotel, a historic hotel serving the greater New York area, has appointed Anthony Sindaco as food and beverage director, responsible for developing memorable dining experiences for hotel guests, business and social groups and local patrons of its full-service restaurant, The Hat Tavern.

Sindaco, who trained in the Brigade de cuisine system under Master Chef Rene Mettler at Buck Hill Inn, Buck Hill Falls, Pennsylvania, also served apprenticeships as chef de partie at the Helmsley Palace hotel in New York under Master Chef Andre Rene and chef de tournant at the Palace Hotel in Gstaad, Switzerland, under Master Chefs Hans Jolidon and Peter Wyss.

A two-time James Beard House guest chef, Sindaco was a semifinalist in the James Beard House Best Chef South competition from 2006 to 2008 and the winner of two silver and two bronze medals at the 1984 and 1988 International Culinary Olympics in Frankfurt, Germany, competing as a member of the New York Culinary Team.

In 2014 he established Sindaco's in Luzerne, Pennsylvania, where as chef and owner he developed and served signature hearth-fired artisan pizzas, innovative pasta dishes and made-to-order contemporary cuisine.

He was founder, owner and chef of Sea, an upscale, casual fine-dining restaurant in Lauderdale-by-the-Sea, Florida, from 2011 to 2014. The restaurant was rated "exceptional" by the Miami Herald, "4 stars" by the Fort Lauderdale Sun-Sentinel and "#1 Seafood Restaurant" by Open Table.

In 2008, he established Sindaco's Consulting Service in Fort Lauderdale, Florida, to provide culinary direction, concept development and wine management services. His clients included Grove Isle Resort in Coconut Grove, Florida; Caffe Europa, Fort Lauderdale, Florida; Weston Hills Country Club, Weston, Florida; Mizner Country Club in Delray Beach, Florida; and The Grand Summit Hotel.

He founded and operated the Sunfish Grill in Fort Lauderdale, Florida, from 1998 to 2008. The restaurant was rated "exceptional" by the Miami Herald, "4 stars" by the Fort Lauderdale Sun-Sentinel and was honored by Wine Spectator magazine with its Award of Excellence and by Florida Trend magazine with multiple Golden Spoon Awards.


Anthony Sindaco, The Grand Summit Hotel
/ SLIDES

About The Grand Summit Hotel

Media Contact:

Rich Roberts
Principal
RDR PR LLC
T: 717-685-4142
E: rich@rdrpr.com
W: http://www.rdrpr.com

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in May 2021...

Eco-Friendly Practices: Now More Than Ever

One theory about the pandemic states that future viruses are more likely to originate and flourish due to global warming. If true, the urgency to accelerate the adoption of eco-friendly practices is greater than ever. Of course, there are many other reasons to create a sustainable operation, including reduced utility costs, savings on operational costs, healthier and happier guests and employees, and positive publicity, marketing and community goodwill. Many hotels are introducing innovative programs into their operations - from recycling bins in guest rooms to starting a roof top garden. Other hotels are using eco-friendly cleaning products, reusing towels and sheets, sourcing locally grown food, supporting the use of electric vehicles, and permitting guests to refill their reusable water bottles with clean, filtered water. Finally, some hotels are encouraging guests to get involved by making it possible for them to participate in local community clean-up projects. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.