Hilton Mystic announced that Jamey Allen Hence is appointed Restaurant Chef for The IRONS Restaurant Hence possesses extensive culinary experience, including serving as Executive Chef for Roberts Food Store, Executive Chef and General Manager for The Grateful Deli & Bagel Shoppe, AM Supervisor and Culinary Manager at Madison Beach Hotel, Fine Dining Sous Chef at Saybrook Point Inn, Executive Chef for Off The Hook Bar & Grill, Fine Dining Sous Chef for Water's Edge Resort and Sous Chef for The Blue Crab.& Bar within the hotel.
Seafood is one of Hence's favorites to prepare, perfectly in line with some of the most popular dishes on The IRONS' menu.
In his spare time, Chef Hence enjoys researching new culinary techniques, like molecular gastronomy, watching fine dining cooking programs, playing guitar, hiking, mushroom foraging, camping and weightlifting.
He resides in Old Lyme, Conn.
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