Nashville’s Hutton Hotel Welcomes Executive Chef Sean Petitt

USA, Nashville, Tennessee. July 10, 2019

Hutton Hotel is excited to welcome Executive Chef Seth Petitt to their culinary team. Petitt, who joined in February 2019, oversees all culinary operations of the hotel including catering, in-room dining, and the hotel's restaurant. Petitt joins Hutton Hotel from Sage Restaurant Group as Urban Farmer's Executive Chef which he lead the developed the restaurant's culinary program through its openings in Denver, Cleveland and Philadelphia. In addition to overseeing Hutton Hotel's culinary team, Petitt will be developing a new concept for the hotel's restaurant slated to open in Summer 2019.

"I'm excited to join Hutton Hotel's team and elevate the culinary experience with fresh concepts and ideas for all of the hotel's unique outlets. It is inspiring to join a hotel that has been a part of the fabric of Nashville for more than 10 years and bring the culture of Music City to life inside these doors," said Petitt.

Petitt discovered his love for culinary arts while working at a local steakhouse in his hometown of Cleveland, Ohio. From there he worked in the kitchens of the city's trendiest restaurants before going to school at The Culinary Institute of America and graduating in 2005. After graduating, Petitt joined the culinary team at nationally acclaimed One Walnutin Cleveland, Ohio as Sous Chef where he created the restaurant's seasonal menus and off-site event catering. Petitt joined the upscale steakhouse XO Prime in 2008 and over four years worked to become the restaurant's Executive Chef.

In 2014, Petitt joined Sage Restaurant Group to launch the highly regarded Urban Farmer in Cleveland. The restaurant's concept, a combination of an intentional and locally sourced menu, and an elegant yet warm atmosphere, led Sage to promote Petitt to Chef de Cuisine and eventually Executive Chef and open additional locations in Denver and Philadelphia. Petitt's personal philosophy of rethinking of traditional concepts and infusing them with soul from his personal relationships with local farms, ranches and fisheries has lead Urban Farmerto become one of the restaurant group's most successful concepts to date.

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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.