Quirk Hotel Charlottesville chef Hector Pabon.
Quirk Hotel Charlottesville

A native to Puerto Rico, Pabon moved to Orlando, Florida to start his culinary training at the Le Cordon Bleu Academy in 2001.

Quirk Hotel Charlottesville Names Hector Pabon Executive Chef

Quirk Hotel Charlottesville, the first boutique art hotel in the city’s historic downtown, announces the appointment of Hector Pabon to Executive Chef. Pabon brings an impressive culinary background to the hotel, having worked nearly 20 years in the foodservice industry and extensively for Hyatt in Tampa Bay, Clearwater Beach, Atlanta, and most recently Santa Clara. In his new role, Pabon is responsible for overseeing and directing the hotel’s food service operations.

A native to Puerto Rico, Pabon moved to Orlando, Florida to start his culinary training at the Le Cordon Bleu Academy in 2001. He has since refined his training into Floribbean cuisine and leads with the philosophy that bringing the freshest, sustainable and local elements to the table is of the utmost importance. Pabon infuses this concept into the diverse culinary offerings at Quirk Hotel Charlottesville, where he integrates locally sourced ingredients to assemble bold and flavorful dishes.

“The bounty of peak season ingredients from Charlottesville’s local farmers is nothing short of inspiring,” says Pabon. “I am elated to join the talented team at Quirk Hotel Charlottesville to deliver guests modern menus that are not only innovative, but celebrate the rich diversity and flavors of the Commonwealth.”

Quirk Charlottesville features a variety of dining options including the hotel’s signature restaurant The Pink Grouse, the innovative Lobby Bar, picturesque Rooftop Bar, whiskey bar Bobboo and the cozy Quirk Café coffee house. Inspired by the bounty of its home state, each dining outlet integrates locally sourced ingredients, seasonings and spirits to assemble bold and flavorful dishes, signature drinks and desserts.

Since being appointed Executive Chef, Pabon has set to work elevating the menu offerings at Quirk Café, where breakfast and lunch dishes cater to comfort, sweet and savory-seeking palates. Menu highlights range from the Q’ville Benedict with Housemade Biscuits and Sliced Virginia Ham for breakfast, to a Hot Pastrami Sandwich featuring bread from the Albermarle Baking Company for lunch, along with specialty coffees and cocktails. On the Rooftop, Pabon has created dishes inspired by the rustic cooking of Italy and the season’s local produce to enjoy on the all-day indoor/outdoor space with amazing neighborhood and panoramic city views. The menu features house-made pastas, inventive thin-crust pizzas, fresh ingredient mains, charcuterie, and domestic and imported cheeses.

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