Andrew Morrison has been appointed Executive Chef at Hilton Fort Lauderdale Beach Resort
Hilton Fort Lauderdale Beach Resort today announced that Andrew Morrison has joined the property as executive chef. In his role, Morrison will be responsible for overseeing all culinary operations and developing new dining concepts for the restaurants, in-room dining, banquets, catering and events at the award-winning, 25-story, all-suite flagship property and resort. Morrison brings over 25 years of culinary hospitality experience to Hilton Fort Lauderdale Beach Resort as executive chef. He began his career in 1990 as sous chef at Maison Blanche restaurant in Washington D.C., before heading west to serve as a chef at the gourmet Italian restaurant Lampreia in Seattle, Washington and later as chef at The Biltmore Room in New York, New York, where he was part of the opening team. Early on, Morrison was executive chef of the contemporary French restaurant Le Mistral in Washington D.C. and executive sous chef at the Four Seasons Atlanta hotel where he was responsible for multiple food-service operations that generated more than $18 million in revenue. He also served as executive chef of the Fairmont Pittsburgh hotel in Pennsylvania, as well as executive chef of The Mayflower Hotel in Washington D.C., where he managed all culinary operations and created menus and new restaurant concepts for the 695-room luxury hotel. More recently, Morrison held the position of executive chef at the four-star, 400-room Fairmont Hamilton Princess resort in Bermuda.
