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Gilt at The New York Palace Hotel Names
Stephane Lacroix as General Manager


New York (March 19, 2010) –  GILT the acclaimed restaurant at The New York Palace hotel, one of the Dorchester Collection, and recipient of two-stars from the MICHELIN Guide 2010, announces Stephane Lacroix as their new General Manager.
 
Lacroix joins GILT from the Forbes-Five Star, AAA Five-Diamond Ritz-Carlton, San Francisco, where for ten years he served as Director of Wine and Sommelier for the hotel and for its one-star MICHELIN rated restaurant, The Dining Room.  Under his leadership, The Dining Room achieved many global accolades and, together with the hotel, became the highest-rated U.S. hotel and restaurant property for Ritz-Carlton. Lacroix, built one of the region’s most esteemed small bottle wine collections in conjunction with the celebrated wine program.
 
Lacroix will oversee all restaurant operations at GILT and at its adjoining Madison Room. “Joining the team at GILT is a true honor and privilege,” said Lacroix. “I look forward to becoming part of a team that has consistently set the highest of restaurant standards, and I also look forward to engaging with the New York hospitality community.” Lacroix will join top talents at GILT including Executive Chef Justin Bogle, Executive Pastry Chef David Carmichael and Wine Director Patrick Cappiello.
 
Edward A. Mady, General Manager for The New York Palace, lauds Lacroix for his managerial strength as well as for his hands-on wine and restaurant expertise. “We are delighted to welcome Stephane Lacroix to our team and are thrilled to have his impressive talent and the contemporary relevance it brings with it to both GILT and The Madison Room,” said Mady.
 
Lacroix began his wine career in 1985 at Le Puy-en-Velay Hotel School in France and then became assistant sommelier for Le Clave in Clermont, France.  He continued his education at Chamalières Hotel School, where he was awarded “Best Young Sommelier of Central France.”  In 1990, he attended the highly-regarded Tain L’Hermitage Sommelier School and was named “Best Young Sommelier of France – Bordeaux Wines” and “Best Young Sommelier of Monaco.”
 
After graduating from Tain L’Hermitage, Lacroix worked with many top-ranked chefs including Roger Vergé at Le Moulin de Mougins in Mougin; Alain Ducasse at Le Louis XV at the Hotel de Paris in Monte Carlo; Jean-Louis Palladin at the Watergate Hotel in Washington, D.C.; and Michael Mina at Aqua in San Francisco.  He also opened Aqua at the Bellagio Hotel in Las Vegas.

GILT Restaurant is open for dinner Tuesday through Saturday, with seating starting at 5:30 pm.  A three-course prix-fixe pre-theatre dinner for $55 is offered until 6:00 pm. A three-course prix-fixe dinner is offered for $89, and a five-course tasting menu is available for $110 from 6:00 pm-10:00 pm Tuesday through Thursday and 6:00 pm-10:30 pm Friday through Saturday. Gilt Bar is open seven nights a week starting at 5:00 p.m.  GILT is located at The New York Palace Hotel at 455 Madison Avenue, New York.  For reservations or more information, call 212-891-8100 or visit www.giltnewyork.com

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Contact:

Dorchester Collection
Anna Glover
aglover@dorchestercollection.com
020 7319 7524
 www.newyorkpalace.com

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Also See: Gilt at The New York Palace Hotel names Justin Bogle as Executive Chef / January 2009

Niklaus J. Leuenberger Joins The New York Palace Hotel as Managing Director / May 2007

The New York Palace Appoints Christopher Burkhardt and Alex Chaharmahalian to Executive Positions / May 2008
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