NASHVILLE, Tenn. (March 9, 2016) –Loews Vanderbilt Hotel announced today the appointment of veteran culinarian Silvio Rosalen as its new executive chef.
Rosalen, whose menus have delighted Loews Hotel & Resorts guests for over decade, joins the Loews Vanderbilt Hotel team from its sister property, Loews Portofino Bay Hotel at Universal Orlando Resort. There he served as executive sous chef and helped oversee all culinary operation including its five restaurants and banquet kitchen. Additional Loews properties Rosalen has worked for include the Loews Royal Pacific Resort at Universal Orlando Resort and Loews Regency Hotel in New York. Rosalen has over 20 years of hospitality experience, working for other hotel brands including Omni Hotels & Resorts and Regent Hotels & Resorts. In addition, his dishes have been featured in numerous culinary competitions including the American Culinary Federation’s USA Culinary Cup Challenge in 2011, 2012 and 2015.
“Silvio is a gifted culinarian with years of hospitality experience and a deep passion for food,” said Tony Phillips, general manager for Loews Vanderbilt Hotel. “He has a great vision for our property and we are thrilled to have him on our team.”
Rosalen will oversee all culinary operations for the 340-room property including its banquet kitchen and award-winning Southern brassiere, Mason’s. Rosalen will also be collaborating with celebrity personal trainer Erin Oprea on hotel’s healthy menu offerings as part of its “Balance by Erin Oprea” wellness program.
“I’m excited to be in epicenter of Nashville’s thriving culinary scene and admire the chefs and restaurateurs who are making the city’s food scene internationally known,” said Rosalen. “Loews Vanderbilt has a strong commitment to the local food community, and I look forward to collaborating with our local farmers and artisans through the medium of food.”
A native of the New York area, Chef Silvio graduated from Johnson & Wales University in Rhode Island with a degree in culinary arts. He is versed in all aspects of the food services industry including food management, food chemistry, menu composition, butchering and a myriad of food styles and cooking techniques.
