Joseph Dunbar Appointed as Executive Chef of Melrose Georgetown Hotel

USA, Washington, D.C. October 08, 2019

As a notable, boutique, D.C. hotel that defines distinct service and creative culinary in a sleek ambiance, Melrose Georgetown Hotel proudly announces Joseph Dun-bar as executive chef. Overseeing Jardenea, the hotel's signature restaurant, the culinary program for social catering and group events as well as in-room dining, Dunbar will continue to build the program to reflect fresh, regional ingredients and seasonal flavors.

"We are thrilled to have Chef Dunbar join our team at Melrose Georgetown Hotel," said Jale Hashimi, general manager of Melrose Georgetown Hotel. "He is a natural leader and is wildly creative. He is already elevating the food and beverage program and we are proud to have him on our team."

With a passion for innovative cooking techniques and a background in the culinary field that ex-tends from his family lineage, Dunbar specializes in American-fusion cuisine that blends classic southern cooking styles with contemporary elements. "I'm excited for this opportunity. We are building a really strong menu of delicious, new age comfort foods. I look forward to expanding our offerings in molecular gastronomy and delivering some cool deconstructive preparation tech-niques," said Joseph Dunbar, executive chef of Melrose Georgetown Hotel. "I like to cook what I like to eat, and I am eager to share my personal taste with the nation's capital city."

Dunbar spent his childhood years in the kitchen learning from his mother and grandfather, who were both professional chefs. At the age of 22, Dunbar officially embarked on his career path to becoming an executive chef, holding every position in the kitchen while perfecting his craft and fine tuning his skills, working at top restaurants in San Francisco, Chicago and Miami. Embracing his culinary roots, Dunbar lays claim to his passion for family, food and life with a signature spin on comfort dishes, including Grouper Pancakes, Grilled Green Tomatoes and Quail and Cheddar Waffles.

Jardenea provides "imaginative, current and conscientious" food selections and focuses on em-bracing a deep appreciation for farm-fresh products that also offer a reduced environmental impact. Achieving pure tastes packed with color, texture and most strikingly presentation, the Jardenea menu obtains as much food as possible from the finest local farms, creameries, fisheries, foragers and artisans.

Media Contact:

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 August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.