Rolf J. Weithofer has been appointed Executive Chef of Culinary Operations at The Adolphus in Dallas
Relocating from New Jersey, Chef Weithofer brings over 22 years of professional culinary experience to his role at The Adolphus. Most recently, serving as the Executive Chef at Stone Harbor Golf Club, he led the kitchen of two restaurants of the private golf club and was responsible for overseeing daily operations for social banquet events.
Prior to that, Chef Weithofer served as Corporate and Regional Chef in the international food service industry at exclusive restaurants and hotels in New York, Maui, Germany, Japan, Los Angeles, Venezuela, Miami, and Puerto Rico, including the renowned Maxim's de Paris in New York City.
During his years as Corporate Chef and Partner, Chef Weithofer developed a list of guiding principles he refers to as his "Culinary Commitments" that are dedicated to both his craft and of his team. The 10 commitments for success include components such as customer service, employee engagement, communication, and food quality.
In addition, Chef Weithofer earned numerous awards recognizing his culinary achievements and talent. In 2009 he was awarded the prestigious Hermann G. Rush Award from the American Culinary Federation given to individuals for Culinary Excellence. Weithofer also received a Gold Medal for his participation in the Culinary Olympics in Frankfurt, Germany, as a Culinary Apprentice for the USA-Culinary National Team.
In his role at The Adolphus, Chef Weithofer will lead the culinary direction and oversee operations for all restaurant, bar and catering experiences at the hotel including Rodeo Bar, City Hall Bistro, Otto's, in room dining, and banquets. He looks forward to preserving the dining experience guests have come to know and expect from The Adolphus, while adding his own culinary perspective on each of the concepts.
