Bill Rosenberg Named Executive Chef Of Radisson Hotel New Rochelle

The renowned chef Bill Rosenberg has been named Executive Chef of the Radisson Hotel New Rochelle.
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Jan. 16, 2012 - PRLog -- Contact:  Frank Pagani
Thompson & Bender
(914) 762-1900, ext. 24

New Rochelle, NY (January 2012) The renowned chef Bill Rosenberg has been named Executive Chef of the Radisson Hotel New Rochelle. In his new position, Rosenberg will lend his culinary talents to create delicious cuisine for weddings, banquets and other catered events at the hotel as well as for the new in-house restaurant, currently under renovation, which will be re-branded and re-launched as NoMa Social in the spring. The new cuisine in the new restaurant will be Mediterranean style.

Previously, Rosenberg served as executive chef/owner for F.I.S.H. Restaurant in Port Chester where he earned extensive critical praise including the New York Times food critic M.H. Reed who wrote the “food is off the hook;” voted “Hot Chefs to Watch” by The Journal News; voted Westchester Magazine’s “Best of Westchester” multiple times; earned a Zagat rating as one of the top seafood houses in American among other accolades.  He was also executive chef for other top restaurants including Two Moons in Port Chester.

A resident of Port Chester, Rosenberg attended the Culinary Institute of America and received a degree in culinary arts.

Colby Brock, Hotel Manager, said: “We are thrilled to welcome Bill, who is preparing exquisite cuisine that blends culinary influences domestically as well as abroad, using organic, sustainable meats and fish and local produce. Our new menus will exceed the expectations of our catering and banquet clients and diners in the new NoMa Social restaurant which will offer Mediterranean inspired tapas and more.”

The Radisson Hotel New Rochelle, located less than 15 miles from mid-Manhattan and minutes from all New York metro major airports and Yankee Stadium, is the perfect destination for the corporate or leisure traveler. It offers 130 newly renovated guest rooms, dining amenities featuring delicious cuisine prepared by Executive Chef Bill Rosenberg; 6,500 square feet of attractive, newly appointed catering facilities; a state-of-the-art business center; an outdoor pool; a friendly, professional staff and much more!
Source:Frank Pagani
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