Hilton New Orleans Riverside has announced the appointment of Mark Dayanandan as executive chef of the 1,622 room hotel. In his new role, Dayanandan will be responsible for overseeing the hotel’s food and beverage outlets, banquets and catering for more than 130,000 square feet meetings and events space. With a passion for emerging culinary trends, Dayanandan’s new focus will improve existing operations through education, training and creating a collaborative environment.
“I’m confident that Chef Dayanandan’s international culinary experience, longstanding history with Hilton and leadership skills will propel the hotel’s dining experience to new levels,” said Paul Scott, general manager, Hilton New Orleans Riverside. “With a new focus on culinary experience, his contemporary yet classic cooking style and collaborative management practices align perfectly with our goals and vision for the hotel.”
Joining Dayanandan’s team will be Angel Resto as banquets executive sous chef and Tyler Simmons as banquets chef. Drago’s, the hotel’s seafood restaurant, famed for its oysters, will also welcome Lindsay Skillman as the new general manager, Greer Tambs as assistant beverage manager and Kevin Stevens as restaurant chef.
“My cooking style mirrors my management style, which is all about focusing on what can be done better,” said Mark Dayanandan, executive chef, Hilton New Orleans Riverside. “I strive to instill passion and enthusiasm in my culinary operation and ensure staff is able to grow their skill set and further develop their talents.”
With 25 years of experience with Hilton Worldwide, Dayanandan most recently served as executive chef of Hilton Austin and Hilton Pittsburg. Previous culinary roles include positions at Marriott Bay Point Resort in Panama City Beach, New York Hilton Midtown, The Reins Restaurant and Club in New York and The Harbour Castle Westin in Toronto.
A London native with a classical French cooking background, Chef Dayanandan’s professional culinary education includes Westin Hotels Culinary Apprenticeship and Wine Education course, Canadian Culinary Apprenticeship at Northern Alberta Institute of Technology and Zenger Miller Management Course at New York Hilton Midtown. Culinary achievements include recognition as a Member of Honor of the Escoffier Society in New York and winning Hilton’s Diamond Chef Award in 2007.
The new banquets team brings a diverse background of culinary experience as Resto joins from the Wyndham Grand Jupiter at Harbourside Place and Simmons hails Pensacola, Florida boasting experience at several Emerald Coast restaurants. Traveling from the Northeast, the Dragos team’s Skillman comes from the Sheraton Boston Hotel, and Stevens from the Hyatt Regency Rochester. Tambs will bring a local perspective joining from New Orleans’ Ye Olde College Inn.
