The Statler Names Marcelus Cordeiro as Hotel’s Executive Chef
Marcelus Cordeiro has been named Executive Chef at The Statler, a Curio Collection by Hilton hotel managed by Aimbridge Hospitality, the leading global third-party hotel operator.
In this role, Cordeiro will oversee the dine-and-drink establishments at The Statler, including Overeasy, Scout, Bourbon & Banter and Waterproof, as well as the hotel's room-service and catering operations.
Cordeiro comes to The Statler with more than a decade of experience leading large institutions' kitchens, most recently as chef-manager at the University of North Texas in Denton. His hotel experience includes stints as executive chef at the Marriott Hotel & Golf Club at Champions Circle in Fort Worth and as sous chef at the Gaylord Texan Resort in Grapevine. Cordeiro also served as sous chef at Centerplate Event Venue Catering & Hospitality Services in downtown Dallas, an experience that will benefit the guests at The Statler's many events.
"In Marcelus, we've found a great leader for our kitchens who believes that every customer experience should be perfect," said Nuno Rodrigues, Food & Beverage Director at The Statler. "He achieves that by consistently delivering high-quality food and service. We're happy to have him on the team."
Cordeiro received his culinary arts education from Le Cordon Bleu College of Culinary Arts in Dallas. The native Portuguese speaker is trilingual, also fluent in English and Spanish. He is a member of the American Culinary Federation.
"I am the type of chef who is extremely connected to his team," Cordeiro said. "My goal is to create beautiful food while leading others to do the same. Passion is the key; a love of food and culinary arts makes it easy. I look forward to delighting guests at The Statler."
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