Hilton Names Steven Peterson VP of Corporate Chef – Americas (United States)
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Hilton Names Steven Peterson VP of Corporate Chef – Americas (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-07-24
Hilton Hotels Corporation (Hilton) today announced that Steven Peterson has joined the company as Corporate Chef – Americas, a newly created position.
Steven will have overall responsibility for the Hilton Americas culinary program including menu development, creating operating efficiencies and quality control. Additionally, he will work closely with food and beverage operations to achieve an upscale and luxury dining experience geared towards exceeding guest expectations within all of the full-service Hilton brands.
Prior to joining Hilton, Steven held the position of Executive Chef for The MGM Grand Resort & Casino in Las Vegas for seven years and had oversight of the culinary operations for the resort-casino. From 1999 to 2002, Steven served as the Corporate Chef for Starwood Hotels & Resorts where he was responsible for developing the culinary agenda and direction within the hotel company as it related to new hotel openings as well as acquisitions, staffing, and corporate sponsored events.
“Steven’s superb culinary talent and proven track record at highly regarded resorts, hotels and restaurants is consistent with Hilton’s renewed commitment to deliver world-class dining options,” said Doug Zeif, Vice President Food and Beverage – Americas. “Under his direction, our culinary team will achieve the company’s mission to enhance the culinary offerings throughout Hilton’s Americas system.”
Steven has received numerous industry accolades including the Beaver Creek Food and Wine Festival “Best of Show Award” and the Texas Wine and Food Festival “People’s Choice Award,” and was named one of the top four chefs by the National Chefs of America – Greater Chicago Area. He also orchestrated the first culinary apprenticeship program in Las Vegas.
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