Several hotel restaurants across the country have added to their culinary teams.
In Charlotte, N.C., The Ballantyne, A Luxury Collection Hotel, has tapped Morgan Larsson as its new executive pastry chef. Larsson will lead the resort’s pastry team for the Gallery restaurant.
“We are delighted to welcome Chef Morgan Larsson to helm The Ballantyne’s pastry team and efforts” said Christophe Le Chatton, the hotel's GM. “With his wealth of experience at some of the top restaurants in the country, we are confident in his ability to lead our pastry team and impress our guests with his vast culinary talents.”
Larsson has more than 30 years of experience. Most recently, he served as global culinary director of at CSM Bakery Solutions in Atlanta, providing baked good products in over 100 countries. Before that, Larsson was executive pastry chef at several hotels throughout New York City, including Four Seasons, Pierre Hotel, Essex House and St. Regis Hotel.
Previously, Larsson founded Larsson Pastries, a pastry consultancy to a New York City restaurant group with over $15 million in gross sales. Additionally, he was the executive pastry chef at the Russian Tea Room, Windows on the World, Aja Restaurant and Aquavit, in New York City.
Larsson grew up in a pastry shop in southern Sweden and went on to receive his culinary education at L’ Ecole Valrhona Tain L’Hermitage, in the Rhône Valley of France.
In Mackinac Island, Mich., Adrian Diday has been appointed executive chef of the Mission Point Resort and will oversee the culinary experience at the island’s east end restaurants, including Round Island Bar & Grill, Bistro on the Greens, Boxwood Coffeeshop & Cafe and the soon-to-reopen Chianti.
Diday has more than 15 years of culinary experience. Under his guidance, Mission Point is set to expand its farm-to-ferry ethos, sourcing ingredients from local farms and purveyors in the Straits of Mackinac region and across Michigan.
Diday’s career path led him through multifaceted positions at world-class restaurants throughout the country and overseas, such as Drakes in Surrey in the U.K.; Restaurant Daniel in New York; The Saltry in Arkansas; Coeur D’Alene Casino in Idaho, Entelechies in Virginia, and Stanley Hotel in Colorado. During his tenure at the Inn at Little Washington, the restaurant earned Michelin stars and multiple James Beard awards.
“Chef Adrian Diday speaks volumes to what it means to provide exceptional guest service,” said Liz Ware, VP of marketing. “He has swiftly elevated our farm-to-ferry approach to ensure our guests enjoy a true taste of the region when visiting the island. His immense love for food and appreciation for each member of his team is what sets him apart from the rest.”
Diday graduated from Mary Washington College in Fredericksburg, Va., where he received his bachelor of arts degree in philosophy and religion.
At the Whaler's Inn in Mystic, Conn., David Standridge has joined the new restaurant The Shipwright's Daughter as executive chef.
Standridge comes to Mystic from New York City, where he spent 13 years in various positions. He earned two Michelin stars working with Joel Robuchon before heading the farm-to-table restaurant Market Table in the West Village. Next, he was tapped to create a new health-focused menu concept at Café Clover, Clover Grocer and at the revamped Maidstone Hotel in East Hampton.
"I couldn't be happier to have found a new home at The Shipwright's Daughter," said Standridge. "I'm pretty jacked to put my own spin on the bounty of New England farms and fisheries, and to contribute to an already first-class food scene. And while we're definitely serious about the food, it's also convivial, and I'd like to think we don't take ourselves too seriously." The restaurant’s daily changing menu sources its ingredients from local farms and waters.
"The idea of opening a restaurant was a seed that started to sprout almost three years ago, but it really took root when David joined our team," said Amanda Arling, president of The Whaler's Inn. "We can't imagine anyone more suited to lead this team than David. His limitless creativity and passion for food and people is palpable, and we're excited to see where his vision takes Shipwright's Daughter in 2020 and beyond."