Quirk Charlottesville Appoints Hector Pabon as New Executive Chef

USA, Charlottesville, Virginia. January 27, 2021

Quirk Hotel Charlottesville, the first boutique art hotel in the city's historic downtown, announces the appointment of Hector Pabon to Executive Chef. Pabon brings an impressive culinary background to the hotel, having worked nearly 20 years in the foodservice industry and extensively for Hyatt in Tampa Bay, Clearwater Beach, Atlanta, and most recently Santa Clara. In his new role, Pabon is responsible for overseeing and directing the hotel's food service operations.

A native to Puerto Rico, Pabon moved to Orlando, Florida to start his culinary training at the Le Cordon Bleu Academy in 2001. He has since refined his training into Floribbean cuisine and leads with the philosophy that bringing the freshest, sustainable and local elements to the table is of the utmost importance. Pabon infuses this concept into the diverse culinary offerings at Quirk Hotel Charlottesville, where he integrates locally sourced ingredients to assemble bold and flavorful dishes.

"The bounty of peak season ingredients from Charlottesville's local farmers is nothing short of inspiring," comments Pabon. "I am elated to join the talented team at Quirk Hotel Charlottesville to deliver guests modern menus that are not only innovative, but celebrate the rich diversity and flavors of the Commonwealth."

Quirk Charlottesville features a variety of dining options including the hotel's signature restaurant The Pink Grouse, the innovative Lobby Bar, picturesque Rooftop Bar, whiskey bar Bobboo and the cozy Quirk Café coffee house. Inspired by the bounty of its home state, each dining outlet integrates locally sourced ingredients, seasonings and spirits to assemble bold and flavorful dishes, signature drinks and desserts.

Since being appointed Executive Chef, Pabon has set to work elevating the menu offerings at Quirk Café, where breakfast and lunch dishes cater to comfort, sweet and savory-seeking palates. Menu highlights range from the Q'ville Benedict with Housemade Biscuits and Sliced Virginia Ham for breakfast, to a Hot Pastrami Sandwich featuring bread from the Albermarle Baking Company for lunch, along with specialty coffees and cocktails. On the Rooftop, Pabon has created dishes inspired by the rustic cooking of Italy and the season's local produce to enjoy on the all-day indoor/outdoor space with amazing neighborhood and panoramic city views. The menu features house-made pastas, inventive thin-crust pizzas, fresh ingredient mains, charcuterie, and domestic and imported cheeses.

With Pabon at the helm, Quirk Charlottesville will soon unveil the menu for its soon-to-open barrel-aged spirits bar, Bobboo, a perfect pairing to its signature whiskey flights.

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Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.