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."

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 October 2019...

Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.