Hilton Orlando announced the appointment of Menze Heroian as director of food and beverage, Kidane Futwi as director of banquets and Jimmy Reyes as head chef for Hilton Orlando’s steakhouse, Spencer’s for Steaks and Chops. The three industry veterans bring more than 60 years of combined food service excellence to the 1,417 room multifunctional hotel.
Already a force to be reckoned with, Heroian will apply his past two years of property knowledge and nearly 30 years of experience in food and banquet operations to manage the breadth of culinary programs throughout Hilton Orlando. Heroian will oversee food and beverage programming for the hotel’s seven dining options including five full-service restaurants, a marketplace, lobby bar, in-room dining, and the property’s extensive meetings and events spaces. Prior to joining the property, Menze served as director of food and beverage for Celebrity Cruises, vice president of food and beverage for the Tishman Hotel Corporation, and director of food and beverage at the Walt Disney World Swan and Dolphin Resort.
“Menze has already captivated the team with his ingenuity and creativity during his previous role as director of banquets,” said John Luke, General Manager, and Hilton Orlando. “He has been a huge asset ever since he came on board two years ago, and we are all on the edge of our seats for what he has in store next.”
Amplifying the excitement, Hilton Orlando also welcomes two new faces to property. Kidane Futwi brings more than 30 years of progressive banquet management experience to his new role as director of banquets where he will be tasked with delivering outstanding guest service while improving profitability. Kidane most recently was the banquet director at the Walt Disney World Swan and Dolphin Resort where he started as banquet manager.
“I am incredibly passionate about my work and strive to create standout dining experiences through innovation,” said Futwi. “It is energizing to apply my extensive years of experience in a new and dynamic setting.”
Rounding out the culinary team is the appointment of Spencer’s for Steaks and Chops Head Chef, Jimmy Reyes. The award winning restaurant welcomes Reyes, who most recently served as executive chef at Todd English’s bluezoo. Prior to that, he was the banquet chef for the Disney Swan and Dolphin Resort and is classically trained in French cuisine.
Under the direction of Menze Heroin, the two new appointments will work to enhance guest experiences on the culinary front for leisure and business travelers alike.
