NEW YORK – July 14, 2016 – New York Hilton Midtown has appointed Craig Burdick to the position of director of food and beverage. With over 25 years of experience in food and banquet operations, Burdick will manage the culinary program for the 1,932-room hotel including the Herb N’ Kitchen market/restaurant and extensive banquet facilities.
“Having been a valuable team member at New York Hilton Midtown for the past 10 years as the executive director of banquet operations, I am thrilled to now have Craig at the forefront of our food and beverage operations,” says Laurens Zieren, general manager, New York Hilton Midtown. “His extensive experience and passion will elevate our culinary team and continue to solidify the hotel as a leading destination for unforgettable conferences, meetings and events.”
As one of New York City’s largest hotels and home to the city’s largest ballroom, New York Hilton Midtown is renowned for executing seamless corporate meetings, high-profile events, celebrity gatherings and more. The hotel is also home to Herb N’ Kitchen, an innovative, Hilton-branded dining concept that infuses seasonally fresh, locally sourced food into a convenient “on-the-go” urban market for fast, quality-driven, affordable meals.
As a New York Hilton Midtown veteran, Burdick was previously the executive director of banquet operations since 2006 where he generated over $50 million annually. Prior to that,
Burdick served as the director of banquets at the Sheraton Boston Hotel. His career in food and beverage operations began at the Sheraton Wilmington in Delaware as the director of banquets and later as director of food and beverage operations.
Craig is a graduate of Johnson and Wales University, where he received his Bachelor’s Degree in Hotel Restaurant Management.
