Del Frisco’s Restaurant Group welcomed General Manager Andrew Adamson and Executive Chef Seth Barton as the team leading both management and culinary operations at Del Frisco’s Grille Huntington. The newest location of the ‘anytime eats’ restaurant showcasing elevated American comfort food is set to open at the Walt Whitman Shops in June 2016.
With more than 10 years of restaurant experience, Andrew Adamson excels in fostering an environment where consistent hospitality standards and impeccable service directly translate to seamless guest experiences. Adamson began his career operating and managing restaurant concepts including P.F. Chang’s China Bistro and House of Eden Roc. Before becoming general manager of the Huntington Grille, he excelled as training general manager at Buffalo Wild Wings in Times Square and Westbury. In this role, Adamson was able to refine his skills in restaurant operations, staff training, leadership and exceptional service.
“I look forward to leading my team in cultivating an atmosphere that offers impeccable hospitality and exciting cuisine for guests on a daily basis,” says Adamson. “Del Frisco’s Restaurant Group shares this mentality and it will continue to be the foundation of Del Frisco’s Grille Huntington.”
Seth Barton brings more than 10 years of culinary and management experience in upscale-casual dining concepts throughout the country. With a passion for fresh takes on traditional cuisine, Chef Barton will lead the culinary direction of Del Frisco’s Grille Huntington and oversee kitchen operations for the brand’s newest location. Most recently serving as sous chef and later executive chef partner at Seasons 52, Barton was a key member of the opening team for four of the concept’s restaurants. As executive chef, he hopes to use his experience to deliver consistently exceptional dishes using in order to establish the Grille as a premier dining destination in Huntington.
“I believe a successful restaurant stems from a strong culinary presence which leads to total guest satisfaction,” says Barton. “I am eager to be a part of an organization that holds true to this mentality and will guide my team in serving the high-quality cuisine and superb dining experience Del Frisco’s Grille is known for.”
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