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ATLANTA (April 30, 2004) - The Sheraton Atlanta Hotel announces the appointment of Joe
Malone as executive chef, effective immediately. Malone brings 26 years of culinary
experience to the Sheraton and will be responsible for supervising all food preparation,
services and operations, as well as managing the hotel´s kitchen and stewarding staff.
Malone will use his expertise to enhance the Sheraton´s fine and casual dining options,
including Fandangles, the hotel´s elegant restaurant and bar; Collage, a casual breakfast
and lunch location; The Deli, a 24-hour stop for fresh meals, snacks and beverages; and
the hotel´s room service and special event catering.
Located in downtown Atlanta, the 760-room hotel features contemporary American designs
and styles that have been enhanced with a recent award-winning, $30 million renovation
project. The property will be enhanced again this year upon completion of its $8.5
million conference center and ballroom addition, which will offer 33,000 additional
square feet of function space and will increase the property´s size to 83,000 square
feet, making it the fifth-largest hotel in Atlanta.
Over his 26-year career, Malone has spent 20 years serving as executive chef – most recently
with the Marriott Grand Hotel and Spa in Point Clear, Ala. He holds a culinary degree from
Rhode Island School of Design.
His accolades include involvement in two James Beard dinners in Nantucket, Mass., and
earning five consecutive "Best Brunch Award"from Boston the Cape and Islands.
Originally from Providence, R.I., Malone currently resides in Newnan, Ga.
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