River House at Odette’s Chef Adam Sheff,
River House at Odette’s

Sheff graduated from the French Culinary Institute of New York City in 2005.

River House at Odette's Names Adam Sheff Executive Chef

River House at Odette’s, the much-anticipated new luxury hotel opening in New Hope, Pennsylvania, has appointed experienced culinary talent, Adam Sheff, as Executive Chef. In this role, Sheff is responsible for curating the seasonal and modern menus at Odette’s, the property’s signature indoor-outdoor riverfront restaurant, and Piano Lounge, a modern cocktail hot spot and local music destination.

“We are thrilled to have Adam Sheff at the helm of the culinary team at River House at Odette’s,” states Ron Gorodesky, President of Refined Hospitality, the management company overseeing River House.  “Adam’s hard-working nature and humble persona coupled with his creative spirit and impressive experience make him the perfect person to bring our culinary concepts to life.  We are excited to see how he infuses the diverse influences of his past with the local flavors of New Hope to create a truly unmatched dining experience for guests and locals alike.”

Sheff brings over 15 years of experience in the culinary and hospitality industries, to his role at River House at Odette’s. Most recently Sheff served as Executive Sous Chef at Hyatt Regency Atlanta. In this position, Sheff not only assisted with the culinary oversight of the property’s three restaurants, but he also contributed to the culinary development of Hyatt’s Select Service Properties as a member of the Select Service Corporate Culinary Team. Prior to his role at the Hyatt Regency in Atlanta, Sheff was the Executive Chef at Andaz Scottsdale Resort + Spa where he developed the concepts for the signature restaurant, pool bar and banquet services leading to multiple accolades in the first year of operation. Throughout his career Sheff has also served as the Executive Sous Chef of Park Hyatt New York, the brand’s flagship property, and Culinary Operations Manager at Blue Duck Tavern at Park Hyatt Washington in Washington, D.C.

Sheff graduated from the French Culinary Institute of New York City in 2005. His culinary style is guided by the seasons and inspired by the diversity of New York City and the suburbs of Washington, D.C. where he spent the most formative years of his career.

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