大厨 Cartwright 被任命为集团厨师长
Grace Hotels (www.gracehotels.com), the luxury boutique hotels group has appointed Grand Chef Relais and Châteaux, Jonathan Cartwright, as Group Chef de Cuisine with global responsibility for defining and managing the dining experience across all Grace properties. Chef Cartwright will remain Executive Chef at the White Barn Inn which is part of the same family-owned business as Grace Hotels. The White Barn Inn is acknowledged as one of the finest restaurants in northeast USA and is the only combined AAA Five Diamond and Forbes Five Star dining experience north of New York City.
Jonathan began cooking when he was 15 years old. Since then, his mastery of the culinary arts has taken him to some of the world's finest Relais & Châteaux properties including Blantyre in Lenox, Massachusetts, the Horned Dorset Primavera in Puerto Rico and the Hotel Bareiss in the Black Forest region of Germany. His apprenticeships included positions at the Savoy Hotel in London where he studied under Anton Edelmann, Maître Chef de Cuisine.
Chef Cartwright’s first task in his new role is the transformation of the main restaurant at the latest member of Grace Hotels, the Vanderbilt Hall in Newport, Rhode Island. Commenting on the appointment, Grace Hotels’ CEO, Philippe Requin stated: “At the Vanderbilt Hall, as at our other properties, Jonathan Cartwright will create a dining experience that respects local gastronomic traditions and makes use of local ingredients while applying the creativity and attention to detail that has won him numerous plaudits in an international career. Applying the same principles he will soon start work on food and beverage at our recently announced Grace Cafayate in northwest Argentina and at Grace Panama now under development in the heart of Panama City. Jonathan will ensure that each Grace hotel offers the finest food and world class wines available in its locality”.
The co-operation between Grace Hotels and The White Barn Inn is well established with chefs from Grace’s Mediterranean properties regularly engaged as guest chefs for the winter season in New England.