San Francisco, June 07, 2016
Kimpton Hotels & Restaurants, the leading boutique hotel and restaurant company, announced today that Chef George Morrone, a distinguished, award-winning Bay Area chef, will join the company as director of culinary development. The hiring of Morrone is part of Kimpton’s larger strategic plan to further develop the restaurant group’s culinary expertise while simultaneously building upon the brand’s global reputation.
This is Chef Morrone’s second tenure with Kimpton. From 1998 to 2000, he served as executive chef at Kimpton’s former Fifth Floor restaurant in San Francisco. He was instrumental in positioning Fifth Floor as one of the city’s most successful fine dining establishments and helped build national credibility for the restaurant group.
“I’m thrilled to welcome Chef George Morrone back to the Kimpton family not only on a personal level, but because he’s uniquely qualified for this position,” said Alex Taylor, Kimpton’s SVP, Restaurants & Bars. “George has concepted and led countless top-notch restaurants, mentored leading chefs and refined his own personal culinary flair. We look forward to the immediate impact his creative insights and industry expertise will have on our brand as we introduce our restaurant group to the global marketplace.”
In his new role, Chef Morrone assumes direct responsibility for recruiting top chefs and talent from around the world. He also serves as a strategic lead with Kimpton’s development teams to create restaurant concepts for new and existing markets. Additionally, he will advance the company’s national culinary initiatives and provide oversight of the company’s culinary taskforce, uniting independently driven chefs and evolving existing menus.
The past two decades have marked an impressive trajectory for Chef Morrone. Following his graduation from The Culinary Institute of America, diners, critics, and culinary peers alike have heralded him as one of the most inspired and accomplished chefs in the country. His ascent started after culinary school as part of the opening team for Chef Charlie Palmer at the River Café in Brooklyn, New York. From New York, he moved west to San Francisco to work with Chef Bradley Ogden as executive sous chef at Campton Place Hotel. He continued on to become the youngest-ever executive chef at LA’s Hotel Bel-Air; later returning to San Francisco to partner with Charles Condy as the executive chef and restaurateur at Aqua, where he earned his first four-star review. After Aqua, he went on to open the Blue Door restaurant in the Delano Hotel in South Beach, Miami.
After the Delano Hotel, Chef Morrone once again returned to San Francisco to join the Kimpton Group and was part of the opening team at the acclaimed Palomar Hotel. As executive chef of the Fifth Floor, he earned a second four-star accolade, and was the first Bay Area chef to be awarded the honor twice.
After the Fifth Floor, Chef Morrone served as the consulting chef at Wildfire restaurant in Sydney, Australia with Chef Mark Miller. His time in Australia inspired his next venture in San Francisco with restaurant Tartare. During the same period, he published a cookbook titled “Simply Elegant Soup,” and concepted one of the first Argentinian restaurants in the Bay Area, Boca restaurant. Prior to re-joining Kimpton Group, Chef Morrone consulted in Las Vegas, Napa Valley, the historic Cliff House and the Corinthian Yacht Club during America’s Cup.
According to Chef Morrone, who lives in San Francisco, “I’m ecstatic to step into this new role at such an exciting time for Kimpton. I look forward to working closely with our talented chefs and their teams to push the culinary envelope. I can’t think of anywhere else I’d rather be right now in my career.”
ABOUT KIMPTON RESTAURANTS
Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington DC. For more information, visit www.KimptonHotels.com/dine.
# # #