Chad Minton Appointed as Executive Chef for Andaz 5th Avenue in New York City
New York, (August 6, 2013)?- Andaz 5th Avenue, the boutique lifestyle hotel in Midtown Manhattan, proudly announces the new executive chef of its seasonally inspired restaurant, the shop. Chad Minton, most recently Executive Chef at the acclaimed Ojai Valley Inn and Spa in California, joins the team at Andaz 5th Avenue this month. Chef Minton will also oversee the bar downstairs, located in the hotel’s cellar and serving seasonal, pre-prohibition style cocktails and delectable Latin-style small plate dishes. The culinary offerings at the hotel’s meetings, events and entertaining space, Apartment 2E, will also be under Chef Minton’s tutelage.
“Andaz 5th Avenue’s dedication to local cuisine and the strong ethos of quality and service in an environment dedicated to delicious, uncomplicated food, is what drew me to this opportunity,” says Chef Minton.
Chef Minton’s vast culinary experience includes positions with Four Seasons and Ritz-Carlton, as well as posts at fisheries in Alaska and barbecue joints across Georgia and Texas. While rising through the ranks at the flagship Ritz-Carlton in San Francisco, CA, Chef Minton cooked with such culinary luminaries as Gary Danko, Hubert Keller and Jeremiah Tower. At the Ritz-Carlton Atlanta, he co-hosted a dinner for the legendary Paul Bocuse. As Executive Chef at the Ritz-Carlton Marina del Rey, its Jerne restaurant earned a Michelin Guide recommendation during his tenure.
Committed to local, seasonal cooking, Minton brings years of partnership with local farmers and purveyors to his new position. As Chef de Cuisine at the Grand Hyatt in San Francisco, he created a relationship with the California Farm Bureau to promote seasonal cooking, and even hosted a nationally syndicated television show to share recipes using Northern California produce. While at the Ojai Valley Inn and Spa, Chef Minton worked closely with local farmers and directed agricultural programs at the resort, including its two-acre herb garden, 35-tree orchard and annual heirloom tomato gardens.
Chef Minton is excited to bring his passion for local flavors to Andaz 5th Avenue. A casual restaurant on the hotel’s ground floor, the shop specializes in ingredients-driven, New American cuisine. A sample menu might include a simple salad made from local burrata and vine-ripened tomatoes, followed by Long Island duck breast with peaches and watercress. In addition, the shop stocks grab-and-go items sourced from nearby farms and New York City purveyors such as Balthazar Bakery, Caf? Grumpy and Russ & Daughters. Open all day, the retail space has 13-foot ceilings, a long communal table made from reclaimed wood, and windows overlooking the New York Public Library.
“We are thrilled to have Chef Minton join the team and know he will put his signature mark on the cuisine at Andaz 5th Avenue,” says Andaz 5th Avenue General Manager Cornelia Samara. “He has a deep understanding of how to incorporate the best local ingredients into a culinary experience.”