Appointments & Promotions

Hilton Marco Island Beach Resort & Spa Appoints New Executive Chef and Food & Beverage Director

MARCO ISLAND, FL. March 15, 2017 – Hilton Marco Island Beach Resort & Spa is thrilled to announce today the appointments of Executive Chef Corey Hepburn and Food & Beverage Director Joseph Fisher. Chef Hepburn steps into his role with more than 26 years of professional experience and Fisher with over 16 years of experience in the food and service industry. Together, both Fisher and Chef Hepburn will oversee all aspects of food and beverage for the property, bringing to life the property’s newest signature dining concepts, including The Deck at 560 Bar & Restaurant, 560 Market, The Gulf Cart and in-room dining,

In this role, Chef Hepburn oversees all aspects of food and beverage in collaboration with Fisher, with special attention to the signature restaurant, The Deck at 560 Bar & Restaurant. Hepburn developed his soulful cuisine style at age 20 at the Holiday Inn located in DuBois, PA as Sous Chef and went on to hold the Executive Chef position by age 24. Chef’s passion for creating bold flavors and deeply satisfying dishes further emphasizes his signature cooking style. The opportunity to develop a new restaurant concept in such an incredible location appealed to Chef. His attention to detail and signature style comes to fruition through the cuisine as well as his staff’s service and presentation.

Located on beautiful Marco Island, Chef instantly has connected to the community and its natural offerings, incorporating island favorites such as Lobster, Black Grouper and Sea Scallops into the new refined menu. He holds a CFBE®, the most prestigious certification available to a food and beverage executive, from American Hotel & Motel Association. When he’s not in the kitchen, Chef is frequenting other restaurants to expose himself to new styles and innovative culinary experiences that help influence his ever-changing menus.

Fisher oversees the hotel's entire gastronomy, including The Deck at 560 Bar & Restaurant, a completely re-envisioned restaurant concept by Executive Chef Corey Hepburn with a focus on local and sustainable seafood and produce offerings; the 560 Market, a new grab-and-go concept corresponding to The Deck at 560; and The Gulf Cart, a mobile beach-based snack and beverage cart.

Fisher began his career in 2001 as the Assistant Food & Beverage Manager for the five star, five-diamond Four Seasons Hotel in Atlanta and The Four Seasons Hotel in Brickell, Miami. He has since held leaderships roles at three lifestyle hotels in Florida including, the Delano Hotel in South Beach, Conrad in Miami and Hyatt Pier 66 in Fort Lauderdale. He also oversaw Food & Beverage operations at the Waldorf Astoria in Park City, Utah. Most recently, Fisher acted as Hotel Manager for the Marco Beach Ocean Resort & Tarpon Club.

“Chef and I are thrilled to join the team here at Hilton Marco Island Beach Resort & Spa,” said Fisher. “It’s been an exciting experience to bring these news concepts to life and bring our backgrounds and passions to these new menus.”

Boasting 174 indoor dining seats and 102 outdoor seats with breathtaking oceanfront views and unforgettable watercolor sunsets, The Deck at 560 Bar & Restaurant will focus on local and sustainable seafood and produce offerings, rotating with seasonal ingredients. Open for breakfast, lunch and dinner, The Deck at 560 will provide a beach-chic oceanfront atmosphere.

For more information about the newly opened Hilton Marco Island Beach Resort & Spa, please visit www.hiltonmarcoisland.com or call 1-239-394-5000.

About Hilton Marco Island Beach Resort & Spa

Hilton Marco Island Beach Resort & Spa is a full-service destination located on 10.5 beachfront acres of the world-class, white sandy beaches of Marco Island overlooking the Gulf of Mexico. Following a $40 million transformation, the storied 30-year-old resort continues to flourish its boutique South Florida style through an intimate and superior vacation experience. Hilton Marco Island Beach Resort & Spa has encompassed state-of-the-art amenities and luxurious accommodations guests deserve dating back to 1985. Recognized for its impeccable reputation on Marco Island, the property is one of the most luxurious, award-winning and exclusive resorts, boasting several prestigious awards such as the TripAdvisor Certificate of Excellence 2015, AAA Four Diamond Award, 2015 Most Improved Market Share Award and Meetings and Conventions Gold Key Award 2015. To learn more, please visit www.hiltonmarcoisland.com.

About Olshan Properties

Olshan Properties is a privately owned real estate firm specialized in the development, acquisition, leasing and management of commercial real estate for over 55 years. The close integration of investment and operating capabilities has given Olshan Properties a reputation as one of the leading private owner/operators of commercial real estate in the country. Olshan Properties currently owns and/or manages, individually or with its affiliated companies, a diverse portfolio of commercial properties including Retail, Hotel, Office, and Residential in eleven states. For more information, click here.

Contact:
Nicole Hernandez
cole_hernandez@dkcnews.com
212-981-5261

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.