Andrew Morrison has been named Executive Chef of The Mayflower Renaissance Washington, DC Hotel. In this capacity Chef Morrison will oversee all beverage & food operations of the AAA Four Diamond hotel that includes the new Edgar Bar & Kitchen scheduled to open in late-December.
Prior to joining the hotel in September 2012, Chef Morrison spent three years in the same capacity at the Fairmont Pittsburgh hotel, the city’s first luxury hotel offering where he was responsible for developing the pre-opening food & beverage concept as well as overseeing all F&B operations for the hotel. Previously Chef Morrison was executive sous chef at the Four Seasons in Atlanta and over the years has been with Le Mistral and Maison Blanche in DC as well as restaurants in New York City and Seattle.
“We are delighted to have Chef Morrison as part of our team as we move closer to the opening of our new restaurant Edgar,” said John Montano, general manager, The Mayflower Renaissance Hotel. “We are confident that Chef Morrison’s extensive experience at luxury hotels will continue our tradition of culinary excellence.”
An upscale, modern eatery, Edgar will feature traditional American brasserie cuisine and authentically crafted cocktails. Situated in the footprint of the original restaurant space, Edgar brings back the power lunch destination in celebration of Washington, D.C. as not only the center of American politics but a continually evolving city culture of entrepreneurship, energy, and excitement.
Long considered "Washington’s Second Best Address," The Mayflower Renaissance Hotel opened in 1925 and is an historic landmark featuring 657 guest rooms and 74 suites. Just a few blocks from the White House and vibrant Dupont Circle, and close to two Metro stations, the hotel is ideally situated in the heart of the business district, surrounded by entertainment, culture, shopping, and dining destinations.
For reservations, please visit www.RenaissanceMayflower.com or call 202-347-3000.
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