Benchmark Names Director F&B The Chattanoogan
HOUSTON, TX, April 25, 2008. Benchmark Hospitality International has announced the appointment of Rick Shell as director of food and beverage for The Chattanoogan, the urban resort located in Chattanooga, Tennessee. Tom Cupo, Benchmark's general manager for the property, made the announcement.
"I am so pleased to announce Rick's appointment," said Mr. Cupo. "This represents a well deserved promotion for him and we're thrilled he is providing important leadership in our food and beverage operations."
Rick Shell was previously the executive chef for The Chattanoogan. In this role, he was responsible for overseeing the daily operations of hotel's three dining establishments, The Broad Street Grille, The Foundry and Strouds, as well as the hotel's in-room dining.
An 18-year food industry veteran, prior to joining The Chattanoogan, Shell served as the executive chef for several upscale properties in Nevada. Before moving west, he was the chef de cuisine at the renowned Kingsmill Resort in Williamsburg, Virginia. During his tenure in Virginia, Chef Shell cooked for former President Clinton, preparing meals for several of the President's retreats.
Rick Shell discovered his passion for cooking at age 13 when he began working in a restaurant preparing food and making bread. When he was 17, he entered the internationally renowned Culinary Institute of America in New York.
Mr. Shell has received numerous awards and honors during his career. These include Chattanooga's Five Star Food Fight Champion 2005, 2006, and the Stone Soup Cook Off Champion in 2006. He is a past President of the American Culinary Federation, Chattanooga Chapter.
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