Hilton Fort Lauderdale Marina has appointed Nicole Rhone as executive chef of the 589-room property located on the Intracoastal of Fort Lauderdale, Florida. Rhone will oversee the culinary operations of the hotel that offers a variety of dining options including an outdoor patio and deck that captures the essence of South Florida.
A native of Jamaica, Rhone began her culinary career at the Art Institute of New York, where she studied culinary arts, health and nutrition. Graduating with a culinary degree in 2003, Rhone began working at The Plaza hotel in New York City, before moving to Atlanta and working at Hilton Atlanta as their restaurant chef. In 2008, she headed south to Fort Lauderdale as resort sous chef at Hilton Fort Lauderdale Beach Resort, a position she held prior to joining the team at Hilton Fort Lauderdale Marina.
Rhone hopes to infuse her Caribbean background with her love of European cuisine to create a Euro Caribbean culinary experience. She hopes to compete on Food Network’s Chopped one day but for now is happy creating culinary dishes for guest at the waterfront hotel.
“Being in south Florida, will allow me to merge my heritage with my field of study and deliver a delicious culinary experience,” Rhone said.
In 2012, Rhone was awarded Hilton Fort Lauderdale Beach Resort Manager of the Year as well as received a SUNsational Service Award from Broward County for Customer Service Excellence.
