Trump International Hotel, Washington, D.C., scheduled to open in September 2016, recently announced hospitality veteran and distinguished culinary artist, Oliver Beckert, as executive chef. In his new role, Beckert is responsible for overseeing food and beverage operations at the former Old Post Office turned luxury hotel, including in-room dining for 263 guestrooms, along with banquets and catering in over 38,000 square feet of meetings and events space. In his 27 year career, Beckert has worked with many luxury hotels including opening four high-profile projects in top destinations around the world.
“It’s an honor to return to Washington, D.C. and join the team at what will be, one of the most luxurious hotels in the world,” said Beckert. “This iconic project will set the culinary vision of the entire Capitol region, and through the partnership of local vendors, our team will create an incomparable experience for guests.”
Beckert joins Trump International Hotel, Washington, D.C. after developing his international culinary expertise over 20 years with Four Seasons Hotels & Resorts in Vancouver, London, New York and Washington D.C. This will be his fifth hotel opening, having launched some of the world’s most notable luxury properties. Beckert’s approach to developing his culinary programs, lies in his passion for the art of simplicity using only the freshest, locally-sourced and seasonal ingredients in his work. Beckert will partner with local purveyors, to showcase the best local, natural resources offered regionally.
The hotel’s food & beverage leadership also includes director of catering David Anderson, who comes to Trump International Hotel D.C. from the Four Seasons Hotel, Washington D.C. Together, Anderson and Beckert will prove a dynamic force in the culinary space, as they create memorable experiences for guests and visitors to the hotel and largest luxury ballroom in the District.