Benchmark Hospitality International Names Renato De Pirro Executive Chef for Hotel Granduca, Houston (United States)
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Benchmark Hospitality International Names Renato De Pirro Executive Chef for Hotel Granduca, Houston (United States)
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Category: North America & West Indies / Carribean islands - United States - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2010-04-23
Benchmark Hospitality International has appointed Renato De Pirro executive chef for the luxurious Hotel Granduca. The elegant property, inspired by Italy’s Tuscany region, is located in Houston’s Galleria-Uptown area and across the street from Uptown Park’s European-style shopping village. Giorgio Borlenghi, president of The Interfin Companies and owner of Hotel Granduca, made the announcement.
“We were searching for an Italian-born chef to complement our acclaimed Ristorante Cavour. We are delighted to say we have found the perfect person in Renato, who is originally from Tuscany," said Mr. Borlenghi. “It is indeed a pleasure to welcome him to Hotel Granduca. He brings a distinctive European influence and cutting-edge culinary techniques to our hotel and to our award-winning Ristorante Cavour.”
Renato De Pirro comes to Hotel Granduca with over 20 years of exemplary culinary experience, including ten years within the United States. He served most recently as executive chef for Osteria del Circo, the upscale Italian restaurant at the Bellagio Resort in Las Vegas, Nevada. Prior to this Mr. De Pirro was executive chef and manager for Terra Rossa, the fine dining Italian restaurant situated within the Red Rock Resort & Casino in Las Vegas. While there, he simultaneously served as corporate executive chef for the Italian-branded restaurants of Station Casinos, the resort’s operator and the gaming company based in Las Vegas. In this role he developed new culinary and interior design concepts for seven of the company’s Italian restaurants.
Previous to this, Mr. De Pirro was chef de cuisine and restaurant manager for The Grill at Valentino in Las Vegas, in charge of all aspects of the restaurant’s culinary operations and menu development. He originally joined the restaurant as line cook and was rapidly promoted to pastry chef. De Pirro progressed to sous chef, executive sous chef and chef de cuisine during his seven-year tenure with the restaurant.
Chef De Pirro launched his culinary career in his native Italy, where he served as executive chef for La Locanda di Ansedonia, Grosseto, a fine dining restaurant located in Ansedonia, Italy. As an entrepreneur, he owned and was executive chef of Ristorante La Ribotta, a fine dining establishment located in Monte Argentario, Italy.
Renato De Pirro graduated from the Culinary School IPSAAR Spoleto, Italy, with a Certified Chef De Cuisine Diploma. He has been a featured chef on numerous regionally and nationally televised cooking shows, including the Food Network, and was a Silver medalist in the World Cup of Culinary Arts. He was also winner of the Third Annual Bertolli Sous Chef Award, which honors the up-and-coming stars of the culinary world.
Considered one of Houston’s premier, luxury boutique hotels, and the only Leading Hotels of the World property in Texas, the Forbes Four Star Hotel Granduca is majestically situated in the heart of Houston’s Uptown Park and Galleria district. Built in 2006, and offering 123 luxuriously appointed accommodations and suites, Hotel Granduca also features the award-winning Ristorante Cavour, more than 1,200 square feet of exclusive function space, Bar Malatesta, a sparkling pool with private cabanas and lushly landscaped verandas and courtyards. For information or reservations, call 1-888-472-6382, or contact your travel professional. Visit online at www.granducahouston.com. Hotel Granduca is operated by Benchmark Hospitality International.
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