AVENTURA, FL – February 3, 2021 – Thaddeus Keefe has been named general manager of food and beverage and Philip Thompson has been named executive chef of Hilton Aventura Miami, slated to open early spring 2021. The duo will take the helm of the soon-to-open hotel’s culinary program and operations for Gala, the hotel’s signature restaurant, as well as MuseBar, The Pool Bar, The Reserve and catering for groups, weddings and special events.
Keefe, an award-winning restaurateur, brings more than sixteen years of experience to his new position as general manager of food and beverage. He will be responsible for creating and overseeing the hotel’s culinary program, quality standards, services, and guest satisfaction. Keefe began his culinary career in the Atlanta market, before transitioning to the international markets of Bangkok and Dubai. He returned to Atlanta to create a series of award-winning concepts, before joining the downtown Los Angeles-based firm Ellis Adams Group, as the vice president of operations. During this time, he oversaw operational development for multiple restaurants and concepts, including YNK Lounge, VASO Dublin, and 1Kept Charleston, and was the host chef for the James Beard Celebrity Chef Tour in Charleston. Most recently, Keefe served as director of beverage for the Gaylord Rockies, Marriott International, where he was awarded the Gaylord Trailblazer Award for Creativity in Industry.
“I’m honored to have been selected for this project and am excited to be bringing my culinary and beverage vision to such a gorgeous hotel,” said Keefe. “The Hilton Aventura Miami inspires elegance, refinement and relaxation. I look forward to creating the culinary story of the hotel and working with Chef Thompson and other members of our team to shape an outstanding food and beverage experience for Aventura residents and visitors.”
In conjunction with Keefe’s appointment, Philip Thompson has been named executive chef and is tasked with creating unique experiences for guests, ensuring food quality and overseeing kitchen operations. Thompson is a vastly experienced Hilton Chef with more than two decades of global culinary experience with the brand. Born in England and classically trained in France, Thompson grew his culinary career by working his way through various Hilton hotels in the Washington DC region. In his most recent position, Thompson served as executive chef at the Hilton flagship, Hilton McLean, Tysons Corner, where he led and managed teams at multiple dining concepts and on-site culinary projects including outdoor chefs garden and rooftop beekeeping. Throughout his career, Thompson has had the honor of working Presidential black-tie events, such as multiple White House Correspondents Dinners, and has overseen philanthropic partnerships with No Kid Hungry, local food banks, Tables Without Borders, and more. Thompson specializes in seed-to-table cuisine and has a passion for sourcing and working with local, sustainable ingredients.
“Although I have an extensive background with the Hilton brand, this will be my first endeavor in South Florida and I’m excited to bring my own culinary flair to the Miami food scene,” said Thompson. “I will look to build relationships with local purveyors and partners to ensure that we carry over the stories and flavors directly from their farms to our restaurant.”
