Three hotels name new executive chefs for the new year

Hotels around the country are gearing up for the new year with some notable new hires. Here are a few executive chefs joining hotels in New York Cuty and Florida, just announced this week. 

Conrad New York

David Brinkman

David Brinkman is the new executive chef for Union Square Events at the Conrad New York. With more than 17 years of culinary experience, Brinkman will manage all kitchen operations for banquets and catering by Union Square Events, the hotel’s exclusive catering partner.

In his new role, Brinkman will be responsible for expanding the hotel’s catering programming and leading menu development. 

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Prior to his role as executive chef, Brinkman served as chef de cuisine at The Fourth and Botequim in New York where he managed catering, kitchen operations and day-to-day leadership responsibilities to ensure customer satisfaction and business profitability. Brinkman also honed his leadership skills as the executive sous chef at Batard, head chef at Maze restaurant and sous chef at Mandarin Oriental, all located in New York City.

Brinkman hails from Melvindale, Michigan and earned an Associate’s Degree in Culinary Arts from the Schoolcraft College Livonia in 2002.

 

Lido Beach Resort

Michael Desorcie

In Sarasota, Michael Desorcie is the new executive chef at the Lido Beach Resort. Desorcie brings 12 years of experience to the property’s culinary team, and will oversee all culinary activity at the resort.

Desorcie hails from New York, where he most recently served as the Banquet Chef for the Sagamore Resort in Bolton Landing, N.Y. In this role, he was responsible for executing plated and buffet functions for more than 700 people, planning menues and training staff. He previously worked as a cook and sous chef at the Lido Beach Resort, as both the Florida hotel and the Bolton Landing property are operated by Ocean Properties Hotel Resorts and Affiliates.

The Gulf of Mexico serves as a core influence to Desorcie’s cuisine approach, which focuses on an "international fusion of flavors" as well as a health-conscious cooking style. Desorcie plans to incorporate local fish and specialty seafood items on resort menus, and flavors from the islands will play a big role. Beyond the Gulf, Desorcie is looking to Hawaii, Cuba, South America and Jamaica to find new flavors and ingredients ranging from yams and coconuts to grilled fish, ginger and sesame.

Little Palm Island Resort & Spa

Stephen Belie

In the Florida Keys, Little Palm Island Resort & Spa, a Noble House Resort  located on a 5.5-acre private island, has named Stephen Belie as the new executive chef at The Dining Room. Belie will be responsible for menu development and execution, supply chain management, recipe research and all day-to-day operations.  

Belie has more than 15 years of experience in luxury resorts, hotels and independent restaurants. His culinary approach focuses on regional ingredients. He has previously worked in high-volume kitchens, boutique destination restaurants, hotel operations, and catering.  

Prior to joining Little Palm Island Resort & Spa, Chef Belie was the executive chef at Gateway Canyons Resort, a Noble House Resort in Gateway, Colorado, where he managed culinary development for the past two years.  In 2013, Chef Belie was the executive sous chef at Iverness Hotel in Englewood, Colorado, overseeing culinary operations. He graduated from the California Culinary Academy in 2000 with a focus in Culinary Arts & Hospitality Management.

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