David J. Schneider Joins the Hilton Virginia Beach Oceanfront as the Executive Chef
VIRGINIA BEACH, VA, November 8, 2005. David J. Schneider joins the Hilton Virginia Beach Oceanfront as the executive chef. He will oversee the food and beverage operations for Virginia Beach's newest oceanfront hotel.
In addition to the banquet operation, the Hilton has opened Catch 31, the already popular seafood restaurant, bar and outdoor patio venue. The newest offering, Salacia, an intimate fine dining steak and seafood restaurant, is scheduled to open before the end of the year. Current food and beverage operations for the hotel are expected to exceed $11 million per year.
Schneider previously worked with Camelback Inn, a JW Marriott Resort, spa and golf club, in Scottsdale, Arizona. That resort received 29 consecutive AAA Five Diamond Awards, one of only three in North America. Under his direction, the resort also received the Gold Platter Elite Award in 2004 and was ranked among the top five hotels by Meetings & Conventions magazine.
"We are extremely pleased to have an executive chef of David's caliber," says Chuck Sass, executive vice president of food and beverage for Professional Hospitality Resources, the Hilton's manager and owner. "We anticipate this addition to the team will raise the bar for restaurant service throughout the region, and we look forward to providing Hilton guests with the highest quality dining options."
Schneider attended the Culinary Institute of America in New York. He also served as executive chef for the Arizona Club in Scottsdale and as a chef at the Wrigley Mansion Club in Phoenix.
"The Hilton provides an incredible opportunity," says Schneider. "The job allows me to follow my passion for food and use my heart and knowledge to create a guest experience that will always be remembered. I look forward to injecting the latest dining trends in menu selections to highlight fresh seasonal fare with high protein, low sugar, low carb and low fat options in delicious and creative ways."
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