Hilton Asheville Biltmore Park has been recognized with the highest annual Food and Beverage award for 2016, it was announced today by Hilton Hotels and Resorts Worldwide. The property concluded the year with the highest overall guest service scores in the areas of overall breakfast experience, overall restaurant lunch/dinner experience and overall in-room dining/room service experience, out of 281 hotels in the Americas region.
Known for its
southern-inspired cuisine, the Hilton partners with numerous local vendors to
create menus for its signature restaurant, Roux, as well as its catering and
banquet services. Executive Chef Randy Dunn changes the menus seasonally
to highlight locally-sourced items such as Hickory Nut Gap Farms Pork
Tenderloin with citrus rosemary butter, Three Graces Dairy and Cane Creek
Creamery local charcuterie board, and Sunburst Farms Trout with toasted almond
pesto. The weekend brunch features breads from Annie’s Bakery, jams from
Claire’s ABC Gourmet Preserves, grits from Lakeside Mills and Lake Lure
honey. The LEED Silver-Certified property also features many sustainable
practices, while utilizing Danny’s Dumpster for composting wastes and Blue
Ridge Bio Fuel for recycling cooking oils.
“We are humbled to
be given this award, especially since it is based off feedback directly from
our guests and patrons,” stated Stan Turner, General Manager of the Hilton
Asheville. “Our food and beverage team’s passion for food and customer
service is key to our success and it is wonderful for them to receive the
recognition.”
Opening in 2009,
the Hilton Asheville celebrated its 7th Anniversary in August 2016,
and was also recently awarded the property’s seventh AAA Four-Diamond Award, as
well as 11-straight outstanding quality assurance honors. Roux is open to
the public for breakfast, lunch, dinner and weekend brunch. The hotel
boasts over 4,500 square feet of indoor and outdoor venue space, with
capabilities to host events up to 200 attendees.
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