NEW ORLEANS – October 31, 2017 – Hilton New Orleans Riverside announced today the appointment of Mark Quitney as the new executive chef. With more than two decades of hospitality experience, Mark will be responsible for overseeing all food and beverage outlets as well as banquet and catering for more than 130,000 square feet of meetings and event space.
“Quitney’s passion, eclectic skillset and proven track record of success make him an imperative addition to the Hilton family,” said Paul Scott, general manager at Hilton New Orleans Riverside. “His extensive leadership experience will elevate our culinary team and continue to position the hotel as a leading destination for meetings, events and conferences.”
Prior to joining Hilton New Orleans Riverside, Chef Quitney spent more than 24 years with Marriott progressing as culinary top talent before joining Starwood as the executive chef of the Sheraton New Orleans in 2015. He graduated with honors from the Culinary Institute of America in New York and his career highlights include preparing meals for United States Presidents and foreign dignitaries.
In his new capacity, Chef Quitney will be overseeing all of the culinary operations on property, including Le Croissant, grab-and-go Marketplace, River Blends Café, and Spirits Bar.
Elevating immersive offerings for groups, the hotel features chef-led beignet making classes and interactive cooking stations featuring 13 salsas that are made in-house. Public Belt, the hotel’s popular bar and lounge, offers live jazz music and craft cocktails inspired by the Storyville madams and introduced a hands-on mixology class for groups to craft the city’s signature Sazerac cocktail.
