From sourcing more locally grown products and sustainably caught fish, Thiele is a leader in the local food movement and we are very excited that he will continue to grow the food and beverage offerings at the Hotel Viking.
Newport, RI (PRWEB) September 06, 2012
Chef Kevin Thiele has been named Food & Beverage Director at the historic Hotel Viking in Newport, Rhode Island. In his new position, Thiele will oversee all food and beverage operations at Hotel Viking, including banquets, and in-room dining in addition to the menu development and management of the hotel’s dining venues which include One Bellevue, the seasonal Top of Newport, and the newly renovated Garden Patio which is open from Memorial Day to Labor Day.
A graduate of Johnson & Wales, Thiele, started as a line cook at Hotel Viking in 2004. His talent and devotion to all things culinary steadily moved him up the kitchen ladder. In 2005 he earned the title of Executive Chef. In August 2012, he was promoted to Director of Food & Beverage while still retaining his oversight of the culinary departments. Chef Thiele has placed first in the Newport Winter Festival’s Chili Cook-Off, was a featured chef in the Annual Kinsale Ireland Festival of Fine Food, and was awarded Chef of the Year by the Rhode Island Hospitality and Tourism Association.
“Kevin is an integral part of the food and beverage operations and has been since he took the helm as Executive Chef eight years ago,” said Marlen Scalzi, Director of Marketing at Hotel Viking, “From sourcing more locally grown products and sustainably caught fish, Thiele is a leader in the local food movement and we are very excited that he will continue to grow the food and beverage offerings at the Hotel Viking.”
Hotel Viking offers a total of 209 guest rooms and suites, and 13,400 square feet of event space, including two ballrooms. The award-winning One Bellevue Fine Dining & Seafood Restaurant offers indoor and patio dining, a seasonal roof top lounge, all-day lounge and a renowned Afternoon Tea held daily. Hotel Viking is home to SpaTerre, a full-service destination spa featuring signature Indonesian and Thai rituals from hot stone and table Thai massages to body wraps, facials and nail care. The 3,678-square-foot spa consists of three massage rooms, a couples massage room, a wet room with Vichy shower, a facial room, a manicure/pedicure room and a clearlight infrared sauna. Hotel Viking is a 30-minute drive from TJ Green Airport (27 miles) in Providence and the Providence Train Station, and is driving distance from Boston (70 miles) and New York City (170 miles). For more information call (401) 848-4824 or visit http://www.HotelViking.com/dining.