Crescent Hotels and Resorts Appoints Bernard Smith as Executive Chef for Marriott Owings Mills Metro Centre
Marriott Owings Mills Metro Centre and Crescent Hotels and Resorts, a premier hotel management company, is proud to announce the appointment of Bernard Smith as Executive Chef. Opening this October in Owings Mills, MD, the Marriott Owings Mills Metro Centre will feature The Tillery, the property's upscale full-service restaurant. Smith will be responsible for conceptualizing and creating the menu, crafting the culinary experience, and overseeing staff and all food and beverage operations at the brand-new hotel and restaurant.
The property will boast 15,000 square feet of meeting and event space including a 6,240-square-foot ballroom with comfortable seating for up to 550 guests. In addition, the hotel offers 3,650 square feet of pre-function space, seven meeting & event rooms, and an outdoor terrace that can accommodate 300 guests. Chef Smith's team will provide cuisine for Weddings, Mitzvahs, Anniversaries, Meetings, Conferences and Special Events.
The Tillery cuisine will combine elements of the area's rich farming and milling history with a modern metropolitan flare. Under Chef Smith's direction, the restaurant and lounge will offer a variety of contemporary cocktails and menu items with local touches. Guests and customers will enjoy outdoor seating, a fire pit, and a private dining area with natural light.
With over 25 years of experience working in the role of Executive Chef, Smith is widely praised for his exceptional recipes and style of presentation. Smith attended Johnson and Wales University in Charleston, South Carolina where he studied Culinary Arts. During his studies, he obtained a strong foundation for working in the culinary industry and went on to work as the Executive Sous Chef at Wyndham International Hotels and Resorts for over a decade. Smith then served as Executive Chef at a variety of local Maryland hotels and restaurants including Hayfields Country Club in Hunt Valley and Embassy Suites Baltimore Inner Harbor & The Grand.
"Chef Bernard Smith was chosen as Executive Chef because of his exquisite recipes, his expertise, and decisive leadership," said Ashlyn Pulvermiller, General Manager of the Marriott Owings Mills Metro Centre. "We are so pleased to welcome him to our kitchen at Marriott Owings Mills and we cannot wait for our guests to experience his delicious innovation."
The Sales Team is currently available to book groups, conferences, and special events. The Tillery will be open for breakfast, lunch, and dinner.
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