New York Marriott Marquis Appoints Nigel Boschetti as Executive Chef

USA, New York City, New York. November 04, 2019

New York Marriott Marquis, in the heart of Times Square and Broadway's bustling theater district, is proud to introduce Nigel Boschetti as executive chef. The award-winning chef now directs all culinary operations for the roughly 1.8 million-square-foot hotel, which includes overseeing the sous chefs at each of the property's four dining outlets; bringing to life signature, flavorful dishes; handling all aspects of food and beverage for groups and events; and ensuring a high-quality service for which New York Marriott Marquis is known.

"We're thrilled to welcome Chef Boschetti to the New York Marriott Marquis team, as he makes his U.S. culinary debut with nearly 30 years of international industry experience," said Dan Nadeau, the hotel's general manager. "Boschetti's innovative cooking style and strong management expertise will elevate our hotel's high-volume, yet intimate experiences to an even greater level."

Since Boschetti's arrival, New York Marriott Marquis has taken a number of steps to increase its quality culinary experience for guests, such as installing Farmshelf, an indoor farm that grows a number of fresh herbs right in the hotel lobby to be used in specific dishes and cocktails.

Boschetti joins New York Marriott Marquis from his previous position as executive chef of JW Marriott Grosvenor House London, where he led a team of 70 chefs across four different hotel restaurants and banquet affairs, handling all aspects of food safety, menu development, and more. A native of West Sussex, England, Boschetti began his career as head chef at the medieval Amberley Castle, a unique luxury hotel in the beautiful West Sussex countryside steeped in more than 900 years of history. He has also served as executive chef at Royal Lancaster Hotel London, Millennium Conference Centre and Millennium Baileys Hotel London, Payne and Gunter Event Caterers (Compass Group), and Simpson's in The Strand. A member of the Royal Academy of Culinary Arts and an Honorary Member of The Craft Guild of Chefs, he has received numerous awards across the culinary, hospitality and leadership sectors.

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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.