Murals on 54 Restaurant and Bar

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Chef and the City
Chef Robert Hohmann Announced as New Executive Chef,

 Warwick New York Hotel

 

NEW YORK (December 2010) -- Think of it as a love story. Boy meets restaurant, boy falls in love with the restaurant life, and everyone eats happily ever after. 

 

That's the story of Chef Robert Hohmann, who is starting a new chapter as the Executive Chef at Warwick New York Hotel. As the culinary leader for this renowned property, Hohmann will oversee cuisine for both Murals on 54 Restaurant, the M Davies Room and Randolph's Bar & Lounge, as well as room service, meetings/events and private dining. 

 

"Once upon a time," at the age of 10, Hohmann began working at his first restaurant. More than a quarter of a century later, Hohmann has authored countless unforgettable meals as a chef at New York City hotels and tri-state area catering companies. Proving that fine food is universally appealing, he has cooked for three presidents, catering the Clinton Global Initiative Conference four years in a row as well as catering multiple functions during the past four years for President Bush and cooking for our current president, Barrack Obama. He has also catered for both Mayors Bloomberg and Giuliani, the New York Giants and the New York Yankees.

 

Although he is taking charge at one of the city's great historic hotels, Hohmann will begin immediately to introduce fresh innovations and "fashion forward food." One of his first initiatives is to transition to 100 percent local and sustainable vendors. Meat and chicken come in from Pennsylvania; produce and "extras" like honey are brought in from the Hudson Valley Region. Fish from around the world are caught, cleaned and delivered within 36 hours, "unheard of," even to this seasoned professional. Chef Hohmann will introduce all-new menus for both Murals on 54 and Randolph's beginning January 2011. As an appetizer, he shared that he is considering everything from Peking Duck Rolls to American Lamb-sickles with Port wine infused fig and apricot chutney, Ginger and Green Tea Compressed Melon Salad and even an updated favorite, Mascarpone and Chipotle Turkey Sandwich.

 

"The old-world look and feel of this hotel attracted me greatly," said Chef Hohmann. "But that dosen't mean the menu can't be dynamic and New American oriented with great seasonal ingredients.  This is the most competitive culinary environment on the planet, and I want to ensure our meals will make history going forward."