James Corwell, Shane Batchelor, Eric Fiedler, and John Botkin to add depth and expertise to Oliver Hospitality’s management and food & beverage divisions across properties
NASHVILLE, Tenn., September 6, 2024 – Oliver Hospitality, an independent hotel and restaurant management and development company with roots in Nashville and properties across the country, has announced the addition of four new staff members who will contribute to the group’s growing renown and distinction in the hospitality space. Bringing a total combined 120+ years of experience in the hospitality space, each executive has been thoughtfully selected to build upon Oliver Hospitality’s standard of excellence and signature bespoke experience.
“These talented individuals will be instrumental as we continue to enhance our guest experience and grow our brand,” said Chett Abramson, President of Oliver Hospitality. “With the Tennessee opening of the DoubleTree by Hilton Clarksville Riverview and more on the way, we are on a journey of growth. We’ll maintain our high standards of intuitive hospitality and handcrafted experiences through our distinguished and talented team members, and these leaders will propel us to the next level.”
Tiny Lou’s, Atlanta, GA
Tiny Lou’s, a swinging French-American brasserie located downstairs at 96-room Hotel Clermont, has appointed James Corwell as Executive Chef. A James Beard-recognized and certified Master Chef — an honor only delegated to only 68 chefs in the world — Corwell brings over 30 years of industry experience. Corwell’s accolades include Best New Chef & Best New Restaurant 2010 by New Orleans Magazine as the owner of Le Foret in Louisiana. He was the lead instructor and Executive Chef at The Wine Spectator Greystone Restaurant at the Culinary Institute of America in Napa, CA, and he also founded Ocean Hugger Foods, a plant-based seafood alternative company. Corwell considers cooking his art, bringing a Michelin perspective that uses French and Continental technique to Tiny Lou’s. Corwell strives to land Tiny Lou’s as one of the finest establishments in Atlanta. Outside of the kitchen, he is an avid cyclist and is getting to know Atlanta’s best trails.
Fairlane Hotel, Nashville, TN
The Fairlane Hotel in downtown Nashville has tapped Nashville-native Shane Batchelor as the new General Manager. Batchelor has worked for more than 25 years in the hospitality space and has led 15+ hotels and restaurants through openings and concept relaunches. His resume includes larger nationwide franchises, from Planet Hollywood, to more boutique, hyper-local establishments, like Nashville’s Catbird Seat. At the Fairlane, Batchelor will work to ensure that guests are receiving an experience that exceeds expectations and that his team is positioned to deliver the distinctive guest experience Oliver Hospitality has become known for. Outside of the hotel, Batchelor’s hobbies include coaching elementary basketball for his children.
DoubleTree by Hilton Clarksville Riverview, Clarksville, TN
The soon-to-open 156-room DoubleTree by Hilton Clarksville Riverview hotel has lined up an all-star food and beverage team to support the launch of its catering services, lobby bar and signature restaurant, Harvest Kitchen + Spirits. Located in the multi-million dollar Riverview Square development, the property has been completely reimagined and will reopen following a renovation of the preexisting Riverview Inn.
John Botkin has been named Director of Food & Beverage, bringing his 35 years of industry experience to the opening team. John has previously held the positions of Executive Chef, Food & Beverage Director and Commercial Caterer, amongst others across the country. With these diverse experiences, Botkin offers a comprehensive skillet overseeing food and beverage operations.
Eric Fiedler will serve as the Executive Chef, working closely with Botkin to oversee all catering and banquets, restaurant and bar operations, sourcing and menu development, and hiring. Fiedler comes to the DoubleTree by Hilton Clarksville Riverview with 33 years of expertise, highlighted by his appointments as Executive Chef at Fort Lauderdale’s DoubleTree, Sheraton Grand Downtown Nashville, and the Broward County Convention Center. Energized by the comradery of the industry, Fiedler brings his humor and fun to the role as a staunch believer that the kitchen doesn’t have to feel like work. Outside of the kitchen, he enjoys working on cars and fixing things in general. He also loves going to concerts, sporting events, and comedy shows – while also collecting anything Star Wars-related that he can find.
For more information about Oliver Hospitality and its hotels and restaurants, please visit www.OliverHospitality.com.
