Conrad Indianapolis announces today the appointment of Sven Hildebrandt, who joins the hotel’s team as Executive Chef. In his new role, Hildebrandt will oversee all banquet operations, including everything from large corporate assemblies to intimate social events at Conrad Indianapolis.
Chef Hildebrandt joins the Conrad Indianapolis team from the Hilton McLean Tyson’s Corner in Virginia, where he was Executive Sous Chef. During his six-year term, he managed all banquet and pastry culinary operations while assisting with daily operations for room service as well as the hotel’s on-site restaurant. Hildebrandt brings over 20 years of culinary experience with award-winning hotel properties in Virginia, Arizona and Ireland. He received his culinary arts diploma from Hotel Russischer Hof in Weimar, Germany.
“With Indianapolis’ growing culinary scene, it took standout talent to become a part of our team,” said Greg Tinsley, General Manager of Conrad Indianapolis. “We found this culinary and catering talent in Chef Hildebrandt. His enthusiasm and cultural background will provide a worldly culinary experience for our guests.”
Conrad Indianapolis is known for its event spaces, including the Vienna Ballroom, Artsgarden and Long-Sharp Gallery, which are frequently used for weddings, meetings and galas. Hildebrandt will lead the culinary team in offering the opportunity to create a custom menu and experience.
“I’m excited to start a new chapter of my career at Conrad Indianapolis,” said Hildebrandt. “I see great opportunity and look forward to sharing my passion for food with our valued guests.”
Chef Hildebrandt is a three-time Marriott International Elements of Excellence Award winner and recipient of Meetings & Conventions’ Gold Platter Award.
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