DoubleTree by Hilton Grand Rapids Airport in Grand Rapids, Mich., named Colin McPhee executive chef for the hotel restaurant, Ganders. Bringing years of experience, culinary talent and a creative approach to developing unexpected dishes featuring local fare, McPhee will oversee menu development and culinary creations for the hotel and restaurant as well as catering for on-property events and in-room dining. The 226-room property is the first DoubleTree by Hilton in Grand Rapids.
Before joining DoubleTree by Hilton Grand Rapids, McPhee most recently served as the sous chef at the J.W. Marriott in Grand Rapids, where he oversaw various aspects of the food-and-beverage outlets, including the mentoring of young chefs. His resume also includes time at Gracewill Country Club, Bar Divani and Timbers Inn in Grand Rapids. A lifelong resident of southwestern Michigan, McPhee earned his associate degree in culinary management and pastry certification from the Secchia Institute for Culinary Education.
“I’m thrilled to join the DoubleTree Grand Rapids family. Their commitment to delivering locally-sourced cuisine by a talented kitchen team is exhilarating,” McPhee said. “We look forward to continually exceeding guest’s expectations.”
Embracing the art of culinary surprises in travel, McPhee and DoubleTree by Hilton Grand Rapids Airport celebrate sustainable dining. The 120-seat restaurant Ganders, a nod to “Michiganders,” presents guests with a casual, fun atmosphere. Guests enjoy modern American menu options dedicated to locally ingredients representing the best farms, markets and food artisans of West Michigan. Gander’s restaurant also features a number of local craft beers on tap and by the bottle.