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 September 2020...

Hotel Group Meetings: Demand vs. Supply

It is a great time for hotel group meetings. It is expected that once again this sector will grow by 5-10% in 2020, partly due to the increasing value of in-person group meetings. Because people now spend so much time in front of their screens, face-to-face interactions have become a more treasured commodity in our modern world. Plus, the use of social media reinforces the value of engagement, discussion, conversation, and networking - all areas where group meetings shine. Despite this rosy outlook, there is a concern that demand for meetings far exceeds the supply of suitable venues and hotels. There are very few "big box" properties with 500-plus rooms and extensive conference facilities being built, and this shortage of inventory could pose a serious challenge for meeting planners. In addition to location concerns, the role of the meeting planner has also evolved significantly. Planners are no longer just meeting coordinators - they are de facto travel agents. Cultural interactions, local dining, experiential travel, and team-building activities are all now a part of their meeting mix. Plus, they have to cater to evolving tastes. Millennials are insisting on healthier venues and activities, and to meet their demands, hotels are making yoga breaks, fresh-pressed juices, plant-based diets, state-of-the-art gyms, and locally-sourced menus available. Millennials are also insisting that meeting venues practice Corporate Social Responsibility, which means upholding sustainable and ethical values; investment in the local community; health and well-being of employees; and general business practices that reflect being good citizens of the planet. Finally, there is a growing trend to merge meetings with other local events, such as music festivals, sporting events, and cultural attractions. The December Hotel Business Review will report on issues relevant to group meetings and will document what some hotels are doing to support this part of their operations.