Benchmark Hospitality Appoints Peter Csikos Executive Chef for The Heldrich Hotel & Spa (États-Unis)
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Benchmark Hospitality Appoints Peter Csikos Executive Chef for The Heldrich Hotel & Spa (États-Unis)
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Catégorie : Amérique du Nord et Antilles - États-Unis - Carrières
- Gastronomie
- Nominations - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 17-03-2009
Benchmark Hospitality International has appointed Peter Csikos executive chef for The Heldrich Hotel & Spa, the award-winning property anchoring the renaissance of New Brunswick, New Jersey. Michael J. Taylor, Benchmark’s general manager at The Heldrich, made the announcement.
“I am delighted to welcome Peter to our team,” said Mr. Taylor. “He brings an international culinary perspective and vast expertise to The Heldrich and to Christopher’s, our signature restaurant. He also provides a unique understanding of the sophisticated New York and New Jersey dining scene.”
In his new role as executive chef, Peter Csikos will oversee and provide leadership for the entire culinary operation at the elegant Heldrich Hotel & Spa, including Christopher’s Restaurant, Christopher’s Bar, a vast banquet operation, in-room dining, and spa cuisine.
Chef Csikos was previously executive chef at the Hilton in Woodcliff Lake, New Jersey, where he experienced tremendous success as leader of the property’s culinary operation. He has served in the same role at the Sheraton Crossroads of Mahwah, New Jersey. His first position in New Jersey was as executive chef at Pegasus Restaurant in East Rutherford.
While in New York City, Chef Csikos was director of food and beverage for the storied Warwick Hotel. He was promoted to this position following success as executive chef for the property, which has a specialty in French and International Cuisine. Mr. Csikos held the position of executive sous chef for landmark New York Palace (then The Helmsley Palace), working under renowned chef Andre Rene.
Originally from Hungary where he received his culinary education and training in International and French Classical cuisine, Peter Csikos gained early experience as chef working for intimate fine dining establishments in Cologne, Germany, and with large scale restaurant operations in Budapest, Hungary. While in Europe, his culinary positions included such titles as head chef, chef saucier, and chef de partie.
Peter Csikos is a graduate of the Culinary Institute of Budapest. He has received additional culinary training at Johnson & Wales University located in Providence, Rhode Island. Chef Csikos and his wife reside in Lake Hiawatha, New Jersey.
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