Conrad New York announced the appointment of Gerron Douglas as executive chef.  In his new role, Douglas will oversee all dining operations at Conrad New York, including the hotel’s signature restaurant ATRIO Wine Bar & Restaurant, the seasonal Loopy Doopy Rooftop Bar, and in-room dining. Douglas brings more than 13 years of experience to his new role, where he will guide the hotel’s unique culinary programming and lead menu development that focuses on incorporating locally-sourced, sustainable foods. 

“We are incredibly excited to welcome Chef Douglas to his new role at Conrad New York,” says Robert Rechtermann, general manager at Conrad New York. “He has a proven ability to thrive in high-pressure environments and offers a superior level of leadership to our team. He also offers an unparalleled commitment to providing inspired experiences for all guests.”

Before his role as executive chef, Douglas served as Conrad New York’s executive banquet chef, at Restaurateur Danny Meyer’s Union Square Events, where he managed all aspects of the hotel’s catering to ensure customer satisfaction and business profitability, while providing leadership to the rest of his team. Douglas spent 10 years in a variety of roles, including sous chef at the Waldorf Astoria New York, prior to joining Union Square Events. There, he worked closely with the executive chef and the banquet chef to create new menus and develop innovative concepts. Douglas began his career as a line cook at Café Provencal in Los Angeles in 2002 before he took his talents to New York in 2005 with Amuse restaurant. 

Douglas hails from Los Angeles and earned an Associate’s Degree in Culinary Arts from the Le Cordon Bleu Program at The California School of Culinary Arts.