Cincinnati (January 23, 2020) – The Summit recently appointed Michael Inferrera to the role of Executive Chef. Inferrera has been an integral part of the hotel team since 2019. Over the past 20 years, he has established a distinguished career across a diverse range of culinary and hospitality experiences, including 15 years in the casino/entertainment industry.
Inferrera brings his experience working in Atlantic City and Philadelphia for prestigious brands such as Caesars Atlantic City Hotel & Casino, Trump Taj Mahal Casino Resort, Borgata Hotel Casino & Spa and Valley Forge Resort to The Summit. He joined Pinnacle Entertainment in 2017 as Chef de Cuisine Multi-Outlet at Belterra Park Gaming & Entertainment in Cincinnati. He’s worked side-by-side with the late Chef Anthony Bourdain and Chef George Perrier cooking for Emeril Lagasse.
“I’m pleased to welcome Chef Michael to his role as Executive Chef at The Summit. His depth of experience and innovative approach will help us to further elevate our commitment to fresh and thoughtful dining options for our guests and visitors,” said Martin Pittman, General Manager.
As Executive Chef at The Summit, Inferrera will manage Overlook Kitchen & Bar adjacent to the hotel’s 15,000 square-foot Rooftop Terrace. Seasonal, from-scratch and locally sourced items dominate Overlook’s lunch and dinner menus, highlighted by cocktails, local beers and outstanding wines. He will also bring his touch to Brew & Barrel, which serves handcrafted coffees and teas, fruit-infused drinks and fresh breakfast items in the morning, and features bourbon and wine tastings in the evening.
“Growing up in South Jersey, New Jersey, in-between Philadelphia, Pennsylvania and Atlantic City, New Jersey, I didn’t have to travel far to be around great food and talent. Food was very diverse, and it was an easy way for me to be inspired, to learn and to express myself,” explained Chef Michael. “The vibe at The Summit allows me to be an artist and creative in my craft.”
The hotel is noted for the healthful, fresh and creative foods it serves both in The Market and to guests and event attendees. Refreshment stations are a highlight of the hotel’s 34,500 sq. ft. of meeting and event space. They feature everything from fresh produce to low-glycemic tidbits to protein-rich options, all designed to support inspired thinking for event attendees. Daily breakfast and Sunday brunch at The Market features a vibrant space where the focus is on chef and guest interaction, with an open kitchen and cuisine influenced by a myriad of cultures.
