The Bellevue Hotel in Philadelphia Welcomes New Executive Chef Amy Culverwell

USA, Philadelphia, Pennsylvania. July 11, 2019

The Bellevue Hotel is pleased to announce the appointment of Amy Culverwell as Executive Chef. In her new role, Culverwell will oversee culinary operations at XIX (Nineteen) Restaurant, which includes the Cameo Room, Pearl Room, XIX To Go, and Lounge; as well as the banquet and event experience. Chef Amy will be responsible for all menu design and food and beverage concepts, creatively using her insight, vision, and guidance to enhance the culinary philosophy at The Bellevue Hotel.

"We are thrilled to welcome Chef Amy to our team," said Kristi Cotten-Morris, the general manager of The Bellevue Hotel. "Amy's energy and enthusiasm for local, fresh ingredients from around the region is evident and her role as a culinary leader is vital in contributing to the culinary legacy at The Bellevue Hotel. With 25 years of fine dining and banquet experience, we can't wait to showcase the creativity and high caliber of service Chef Amy will bring to our guests, community, meeting planners, and groups."

Prior to joining The Bellevue Hotel, Chef Amy served as Executive Sous Chef at the Hyatt Regency Crystal City in Arlington, Va. for 14 years. Her 25-year tenure with Hyatt also includes time as Sous Chef at the Hyatt Regency O'Hare Chicago in Rosemont, Ill. and acting Executive Chef at the Hyatt Deerfield in Deerfield, Ill. Before being hired by Hyatt, Chef Amy received her certificate of chef training from the Washburne Trade School in Chicago and graduated with a degree in hospitality and tourism management from the University of Wisconsin-Stout.

Chef Amy looks forward to continuing the elegance and storied history of The Bellevue Hotel and using locally sourced ingredients to complement the inventive cuisine in the XIX dining room, which is known for its panoramic views from the 19th floor of Philadelphia's only hotel on the National Register of Historic Places.

Now that Chef Amy calls Philadelphia home, she is eager to explore the city's lively, urban parks with her two beagles, Bailey and Madison. "I feel honored to be appointed executive chef at The Bellevue Hotel," said Chef Amy. "I hope to continue to build the culinary program and create a unique dining experience for our guests."

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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.