Appointed Executive Chef
At Hilton New Orleans Riverside - LA, USA
Hilton New Orleans Riverside announced today the appointment of Marc Osier as its new executive chef. In his new role, Marc will be responsible for overseeing the hotel's food and beverage outlets, as well as banquets and catering for more than 130,000 square feet of meetings and event space.
Most recently, Osier served as the executive sous chef at California's Hotel Del Coronado, Curio by Hilton, where he was a key leader in annual revenue growth, reducing food waste and increasing kitchen efficiency. Prior experience includes serving as banquet chef at The Resort at Pelican Hill and chef de partie at The Hotel at Auburn University and Dixon Conference Center.
In his new capacity, Chef Osier will be overseeing all of the food operations on property, including Le Croissant, grab-and-go Marketplace, River Blends Café, and Spirits Bar, as well as in-room dining and banqueting events. Osier will also build on the hotel's culinary reputation, spearheading new experiential menus for catering & events and showcasing the city's vibrant neighborhoods and local cuisines.