Fenway Hotel in Dunedin, Florida Appoints Clayton Parrett as New Executive Chef
Fenway Hotel in Dunedin, Florida, announced the appointment of Clayton Parrett as its new Executive Chef. Parrett will direct daily culinary operations at the hotel's signature HEW Parlor & Chophouse and Hi-Fi Rooftop Bar. He will also oversee food and beverage operations for meetings, corporate events, local catering functions and special occasions in the hotel's 10,000 square feet of indoor and outdoor event space.
"Chef Clayton brings a wonderful mix of culinary creativity and southern Creole influences to Dunedin," said Adam Duffey, general manager of Fenway Hotel. "We're excited to see how he'll put that bayou blend to work with our exceptional culinary team to enhance the guest experience at Fenway for years to come."
With more than a decade of culinary and hospitality experience, Parrett is a native of south Louisiana, where he grew up learning time-tested regional traditions and how to live off the land. His early love of food led to a job at a butcher's market, where his interest in cooking quickly became a passion. Parrett worked in kitchens throughout Louisiana, learning the classic techniques of traditional French, Cajun and Creole cuisines. His culinary journey took him from Davidson Hotels & Resorts in Baton Rouge to leading food service companies Compass Group and Sodexo in Florida. Parrett collaborated with top chefs at the Orange County Convention Center, Amalie Arena and other venues before becoming Executive Chef at IMG Academy in Bradenton, where he worked with a wide range of national and international professional athletes.
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