The Grand Summit Hotel Appoints Food and Beverage Director

USA, Summit, New Jersey. September 24, 2019

The Grand Summit Hotel, a historic hotel serving the greater New York area, has appointed Anthony Sindaco as food and beverage director, responsible for developing memorable dining experiences for hotel guests, business and social groups and local patrons of its full-service restaurant, The Hat Tavern.

Sindaco, who trained in the Brigade de cuisine system under Master Chef Rene Mettler at Buck Hill Inn, Buck Hill Falls, Pennsylvania, also served apprenticeships as chef de partie at the Helmsley Palace hotel in New York under Master Chef Andre Rene and chef de tournant at the Palace Hotel in Gstaad, Switzerland, under Master Chefs Hans Jolidon and Peter Wyss.

A two-time James Beard House guest chef, Sindaco was a semifinalist in the James Beard House Best Chef South competition from 2006 to 2008 and the winner of two silver and two bronze medals at the 1984 and 1988 International Culinary Olympics in Frankfurt, Germany, competing as a member of the New York Culinary Team.

In 2014 he established Sindaco's in Luzerne, Pennsylvania, where as chef and owner he developed and served signature hearth-fired artisan pizzas, innovative pasta dishes and made-to-order contemporary cuisine.

He was founder, owner and chef of Sea, an upscale, casual fine-dining restaurant in Lauderdale-by-the-Sea, Florida, from 2011 to 2014. The restaurant was rated "exceptional" by the Miami Herald, "4 stars" by the Fort Lauderdale Sun-Sentinel and "#1 Seafood Restaurant" by Open Table.

In 2008, he established Sindaco's Consulting Service in Fort Lauderdale, Florida, to provide culinary direction, concept development and wine management services. His clients included Grove Isle Resort in Coconut Grove, Florida; Caffe Europa, Fort Lauderdale, Florida; Weston Hills Country Club, Weston, Florida; Mizner Country Club in Delray Beach, Florida; and The Grand Summit Hotel.

He founded and operated the Sunfish Grill in Fort Lauderdale, Florida, from 1998 to 2008. The restaurant was rated "exceptional" by the Miami Herald, "4 stars" by the Fort Lauderdale Sun-Sentinel and was honored by Wine Spectator magazine with its Award of Excellence and by Florida Trend magazine with multiple Golden Spoon Awards.


Anthony Sindaco, The Grand Summit Hotel
/ SLIDES

About The Grand Summit Hotel

Media Contact:

Rich Roberts
Principal
RDR PR LLC
T: 717-685-4142
E: rich@rdrpr.com
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Of all the departments within hotel operations, Revenue Management may have been the hardest hit, due to the pandemic. The logic goes - no revenue, no need for revenue managers - so many industry professionals were furloughed. If business rebounds in 2021, as expected, then hotel management will have to determine when prevailing occupancy levels justify bringing back their revenue management team. Also, the pandemic seems to have exposed some weaknesses in the traditional RevPAR models. There is a growing understanding that it is no longer sufficient to use a "revenue per available room" model; instead, hotels are adopting a TRevPAR model (total revenue per available room). This model recognizes that revenue streams from other departments are just as important as the revenue gained from rooms. As a result, hotels are looking at ways to monetize any and all hotel offerings - from dining outlets and spas to outdoor function spaces and local partnerships. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.