Hotel Revival Welcomes Scott Hines as Executive Chef and Lindsay Chapon as Director of Food & Beverage

USA, Baltimore, Maryland. April 11, 2019

Hotel Revival, a Joie de Vivre hotel located in the heart of Baltimore's historic Mount Vernon neighborhood, is pleased to welcome Scott Hines as the new executive chef and Lindsay Chapon as the director of food and beverage. The two will collaborate to bring new life to the hotel's food and beverage program, which includes Topside, Square Meal and B-Side Cocktails and Karaoke as well as private events and room service.

"It's such an exciting time for both of these industry experts to join the Hotel Revival team," said Beth Brainard, general manager of Hotel Revival. "We look forward to seeing them apply their experience, expertise and knowledge of the Baltimore market to create memorable dining experiences for our guests."

As the executive chef, Chef Hines is responsible for directing and over-seeing the entire food service operations throughout the property. He will develop menus for each outlet as well as special events and private events while ensuring quality assurance in culinary operations. He will manage the team, oversee budgets and work with Chapon to provide an exceptional experience for guests.

Chef Hines' passion for the culinary world dates back to his pre-teen years when he learned the ins and outs of the kitchen at a Philadelphia restaurant where his father was a chef. Since then, Chef Hines has worked several positions, including his most recent position as executive chef at Baltimore's B&O American Brasserie, where he led the culinary team for the past three years. Prior to that, Hines was the chef de cuisine at Monogram Hospitality.

Chef Hines has been featured in the Baltimore Sun, Baltimore magazine, Baltimore Jewish Times and numerous local television programs in recent years. In 2015, Chef Hines took home $14,000 as a winner on Food Network's "Guy's Grocery Games."

As the director of food and beverage, Chapon is responsible for managing the daily operations of all outlets and banquets, maintaining established quality and service standards and responding to customers trends and needs to ensure outstanding experience.

Chapon's culinary path began over 10 years ago when she worked for Winegardner and Hammons Hotel Group in Pittsburgh as a food and beverage supervisor. In 2010, she worked for the same company in Cleveland as a restaurant manager and an assistant general manager. Chapon also worked for White Lodging services in Austin, Texas and Indianapolis; Brickell Hotel Company in Miami; and Sheraton Baltimore North. Her most recent position was director of food and beverage at Renaissance Hotels in Charlotte, N.C.

Chapon received a Bachelor of Science in finance and hospitality and tourism management from Virginia Tech. She also has an associate degree in culinary arts from Le Cordon Bleu College of Culinary Arts.

New menus by Chef Hines for Topside, Square Meal and B-side Cocktails and Karaoke are expected to launch in April.

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