The DAYTONA Appoints Jason Ward As Executive Chef

USA, Daytona Beach, Florida. July 09, 2019

Jason Ward has been appointed Executive Chef of The DAYTONA. The boutique, Marriot Autograph Collection hotel opened its doors in April and is located directly across from the world-famous Daytona International Speedway.

A Boston, Massachusetts native and certified Executive Chef in the American Culinary Federation, Ward has more than 25 years of experience working with Marriott hotels and restaurants across the United States. Most recently, he was Executive Chef of Trilogy at Ocala where he oversaw the golf resort's community clubhouse and restaurant, managed daily food and beverage operations, conceptualized menus, and oversaw culinary operations.

Chef Ward showcases his fresh, innovative take on classic American fare at Sir Malcolm, the hotel's full-service, on-site restaurant. The eatery gets its name from the legendary British racing motorist, Sir Malcolm, who's known for setting various land speed records - five on the track in Daytona. The restaurant is upscale and contemporary with international influences and soulful menu items that showcase Ward's whimsical twist on classic comfort food and pay homage to the area's iconic racing history. Menu highlights include house-made corn bread with Moonshine butter, chili shrimp corn dogs with miso mustard, and dulce de leche waffles paired with smoked bourbon ice cream.

"Food is a common touch point for everyone. A great meal will not only bring our guests together at the table, it'll also make them excited about staying with us and visiting the Daytona area," said Ward. "I'm thrilled to be joining The DAYTONA's talented food and beverage team and look forward to creating culinary experiences that take our guests to the raceway, the beach, the boardwalk, and beyond."

In addition to Sir Malcolm, the DAYTONA features The Blue Flame, a contemporary bar with more than 16 custom craft beers on tap and cocktails inspired by the area's legendary racing history. In addition, The Blue Flame features a signature Moonshine lighting ritual, and has a distillery partnership with Sugarland's Shine, the official Moonshine of NASCAR®.

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.