Veteran chef with global chops takes over Med Center hotel / restaurant

A New Face will lead the culinary direction of the InterContinental Houston – Medical Center.

Harol ortiz, originally from Venezuela with a career spanning the globe, will lead the hotel’s culinary program. This includes the menus at Safina’s, the InterContinental’s modern Mediterranean restaurant, its cosmopolitan handcrafted cocktail space, the Naturalist Café & Lounge Bar, as well as oversight of the culinary aspects of the hotel’s events and functions.

“Chef Ortiz has the expertise, creativity and skills to deliver the first dining experience guests expect at the InterContinental Houston – Medical Center,” said Doug Kelly, hotel sales and marketing manager. in a press release announcing the appointment of Ortiz. “His experience at some of the best hotels on the IHG list proves that this is a smooth transition, and we are especially excited to see him implement his vision for Safina, which has become a dining destination in itself. .

Prior to this move, Ortiz was the Executive Chef of the Colonnade Coral Gables Hotel, an Autograph Collection property in the Miami area. He was also the chef and owner of La Churuata, a Latin barbecue restaurant with an emphasis on Venezuelan specialties.

He has twice won the Greater Miami and Beaches Hotel Association Inn Key Awards for Best Chef. He was also Executive Chef of the InterContinental the Willard – Washington DC

Ortiz began his culinary career in Miami, where he learned Asian, Indian and French cooking techniques. This spurred the desire to go to culinary school and he enrolled in Le Cordon Bleu College of Culinary Arts in Miami. He then obtained a bachelor’s degree in food and drink from the University of San Ignacio.

Diners should expect Ortiz to bring a land-to-sea sensibility to the InterContinental, according to the hotel’s press release. He is currently working on a steak menu designed to showcase and augment the InterContinental’s extensive wine program.

Its summer menu will include a poached pear salad with Cambozola cheese and organic mixed salads and bone-in baby back ribs with a potato steak, a packet of green beans and carrots and a Merlot demi-glace.

Seafood dishes such as grilled octopus with roasted fennel potatoes and yellow Romanesco sauce, and seared Chilean sea bass with roasted corn mash and green beans will also be on the menu.

It sounds like the perfect recipe for Med Center elevated meals.

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About Angelita A. Blanchard

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