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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Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.