The Westin New Orleans, a Marriott property managed by Highgate, is pleased to announce the appointment of Executive Chef Drew Mills
as Executive Chef. Mills assumes his role overseeing the hotel’s food and beverage program, which include two dining concepts, catering and banquet services.
The Westin New Orleans operates a 360-degree, circular craft cocktail bar called Observatory Eleven and an elevated dining room, Bistro on the Bend. The Westin also boasts nearly 26,000 square feet of event space, with 13 different floor plans and multiple catering and menu options. With such a large banquets program to oversee, Chef Mills looks forward to putting premier customer service as his top goal.
Chef Mills is also keen on expanding the small rooftop garden atop The Westin to include more fresh fruits and vegetables that he looks forward to using throughout his menu. Classically trained in French cuisine at the French Culinary Institute in SoHo, New York City, Chef Mills has a high regard for the ingredients used in each dish.
While Chef Mills found his way to hotels and banquet services via the culinary world, service is the core of his day-to-day.
