The Sheraton Chapel Hill Hotel in Chapel Hill, North Carolina announced that Robert Reynaud has been appointed as executive chef. In his new role, Reynaud will oversee all culinary operations, including banquet, catering and in-room dining experiences, as well as the recently renovated Carolina 1663 restaurant, located at the Sheraton Chapel Hill Hotel.
Reynaud is an exceptional chef with more than 25 years of culinary experience. An industry leader, he spent the last five years at the Sea Island Resort in Georgia where he was executive chef and oversaw the resort’s premier Italian restaurant, Tavola. Prior to that, he was the executive chef at Vivere restaurant in Chicago, where he was named one of the Top 50 Chefs by Chicago Magazine.
“Chef Reynaud has extensive culinary expertise and a natural ability to lead his team. Using best-in-market ingredients, he will create dishes that capture the history and culture of Chapel Hill, and provide an exceptional dining experience,” says Martin Simon, general manager. “We are confident that Chef Reynaud’s addition to our food and beverage team will ensure that each guest has a distinguished dining experience whether ordering room service or dining at Carolina 1663.”
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