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Chef
Kenneth Williams, is the Executive Chef of the Riverside Hotel. He oversees
the Grill Room on Las Olas Restaurant, the Indigo Restaurant, and 11,000
square feet of banquet facilities. Originally from London, England, where
Chef Williams began his culinary training, he continued his culinary
schooling in New York City and took his first professional position at The
Doral Park Avenue, New York. He relocated to South Florida where he began at
the Doral Resort & Spa in Miami, Fl. He continued on to the Turnberry Isle
Resort & Spa, then the Grand Bay Hotel. He took the position as Sous Chef in
charge of the dinner menu at the Blue Door Restaurant in the Delano Hotel,
Miami Beach. From there he became the Executive Sous Chef at the Sonesta
Beach Resort in charge of the extensive food and beverage outlets which
include the acclaimed Purple Dolphin.
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