Benchmark Appoints Executive Chef for The Heldrich
HOUSTON, TX, February 22, 2007. Benchmark Hospitality has appointed Richard Varga executive chef for The Heldrich, a $120 million mixed use property being constructed in the heart of New Jersey in New Brunswick. Mike Taylor, Benchmark's general manager at The Heldrich, made the announcement.
"It is with great pleasure that I welcome Richard to The Heldrich," said Mr. Taylor, general manager. "He brings solid food & beverage experience to his new role and has a vast understanding of the central New Jersey marketplace. We look forward to his launch of a superb culinary program here at The Heldrich"
A highly respected New Jersey culinary professional, Richard Varga was previously the executive chef at the Old Mill Inn of Basking Ridge, New Jersey. In this role he was responsible for overseeing all aspects of this historic Inn's food & beverage programming, including the Grain House Restaurant and the property's extensive banquet operation.
Prior to this, Mr. Varga was executive chef at the Hilton at Newark Airport, where his responsibilities included the Garden State Restaurant and Amelia's Lounge, as well as room service and catering.
Varga has served as executive sous chef for the Hilton at Short Hills, overseeing the property's Terrace Restaurant, The Dining Room restaurant, garde manger and pastry shop, as well as banquets. Earlier in his career, he was employed by the Hilton of East Brunswick, New Jersey, in several positions of increasing responsibility. These included serving as executive sous chef, as banquet chef, garde manger chef, and as restaurant chef. He began his culinary career at the renowned Breakers Hotel & Resort of Palm Beach, Florida.
Richard Varga is a graduate of the prestigious Culinary Institute of America, located in Hyde Park, New York. He resides in Warren, New Jersey, with his wife and daughter.
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