Gaylord National Chefs Featured in April Foodservice Monthly


With April in Washington comes Cherry Blossoms, the opening of Nationals Park and yes, the long anticipated opening of the largest non-gaming hotel on the East Coast: Gaylord National Resort & Convention Center. While many in DC want to believe that this development along the Potomac called National Harbor just popped up overnight … a hospitality surprise; the reality is that this has been a decade in the making. And imagine their surprise when they see that the old Wilson Bridge is gone and in its place there is a 12-lane double span bridge delivering traffic across the river to Maryland and Virginia.

The chefs of the 2000-room hotel and convention center have been their new kitchens fast track work outs in advance of the guests that arrived as early as March 29. Today April 1 is the first official opening date for the hotel.

Here is the opening culinary team to drive the food and beverage operations … they appear on the April cover of my magazine … and now, from left to right:

Wolfgang Birk – Executive Chef and General Manager, Old Hickory

Juan Natal – Executive Chef, Pienza

Holger Frohlich – Executive Chef, Conference Center

Gunnard Cunningham – Vice President, Food & Beverage

Duane Keller – Executive Chef, Moon Bay

Gregg Malsbary – Executive Chef, In-Room Dining

Matthew Raiford– Executive Chef, Galaxy Diner

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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  1. Zeuxis Martinez says:

    This message is for chef Juan Natal. My name is zeuxis Martinez. I’ve been trying to reach you since a long time ago, but without any succes. i was on of your cooks at the Marriot in Ft lauderdale together with Chef david Colon, and i just wanted to say hello, and keep been in touch with you. please any info that i can hace top get in contact with you. i will realy appreciate it.
    pd. sor el venezolano.
    un abrazo
    zeuxis david martinez

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