Holiday Inn on The Hill Appoints Bobby Brandt Executive Chef
Brandt Will Help Enhance the Hotel's
WASHINGTON, DC, January 5, 2006. The recently renovated Holiday Inn on the Hill, Washington DC's premier hotel for the Capitol Hill area, is pleased to announce the appointment of Bobby Brandt as executive chef. Mr. Brandt's appointment is made following an extensive $10 million upgrade and renovation to the hotel's 343 guest rooms and public spaces. Mr. Brandt joins The Holiday Inn on the Hill from the renowned Gabriel Restaurant at Dupont Circle in Washington, DC.
Brandt will head up the hotel's food and beverage department, and will also serve as Executive Chef for the hotel's marquee restaurant, Senators Grill. The hotel's popular contemporary sports themed restaurant takes its name from the old Washington Senators baseball team. The Grill offers a robust and creative menu of casual American fare.
Chef Brandt is a native of Kingston, NY and is a graduate of the Culinary Institute of America in Hyde Park, NY. He began his culinary career at the Orlando World Center in Orlando, FL, and then the Walt Disney World Swan and Dolphin Resort. He served in the US Navy prior to beginning his career as a chef. A master of savory cuisine, Chef Brandt has been honored with Marriott's Culinary Salon "Best of Show Dessert Category" and the Culinary Institute of America's "High Pass Award."
"Chef Brandt brings a distinctly innovative style to our food and beverage offerings," said Terri Ryan, General Manager for The Holiday Inn on the Hill. "With his focus on dining as a sensory experience -- from seasonal presentations to regional tastes -- he will help elevate the guest experience for which our hotel has become renowned. We are thrilled to have him on our all-star culinary team."
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