Sheraton Atlanta Hotel Appoints Marc Suennemann Executive Chef
ATLANTA, Oct. 11, 2012 /PRNewswire/ -- Award-winning, renowned culinary talent, Marc Suennemann has been named Executive Chef of the Sheraton Atlanta Hotel.
"I am thrilled and very proud to be part of the Sheraton family," Suennemann said of his new role at the Sheraton Atlanta. "This hotel has gone through a lot of positive changes over the last few years and I am excited to help us realize our true potential, a place where guests create lasting memories through great food, great service and genuine southern hospitality."
Chef Suennemann commands the entire Sheraton Atlanta culinary operation. This includes the creation of menus for the hotel's two restaurants, deli, in-room dining and Club Lounge as well as the banquet service associated with all 90,000 square feet of convention and meeting facilities. Suennemann leads a culinary team of 23 as well as a stewarding department of 18.
Menus at the Sheraton Atlanta are based on a "Southern Evolution" idea. Chef Suennemann plans to keep with this theme while incorporating his own obvious European influences. A strong supporter of local and regional farms and purveyors, he will carry on the Sheraton Atlanta's commitment to purchase only the freshest and most sustainable ingredients.
Originally from Hamburg Germany, Suennemann began his culinary career in 1989 with apprenticeships in a series of five-star hotels, resorts, and restaurants throughout Germany and Switzerland. He eventually went on to the College of Gastronomy and Food in Hamburg, where he graduated in 1992. Suennemann was recruited to the Unites States in 1996 by Chateau Elan, a prestigious winery and resort located in North Georgia. There he assumed management responsibilities of the dining operations for the resort and conference facilities while gradually moving up the ranks to become Resort Executive Chef in 2004.
Perhaps ranking highest among Chef Suennemann's various accomplishments is his title as 2008 Copper Skillet World Champion. Earlier that year, Suennemann beat out other renowned American Chefs at the Copper Skillet United States Championship which brought him to the World Championship. Suennemann wowed the judges with his preparation of seared chicken medallions, seared red snapper, orzo pasta, and ratatouille which ultimately won him the top honors.
Located in the heart of downtown Atlanta and just 15 minutes from Hartsfield-Jackson Atlanta International Airport, the Sheraton Atlanta Hotel is the sixth largest meeting and convention property in the city. Amenities include a stunning indoor/outdoor Garden Courtyard with a retractable roof and year-round swimming pool, a 24-hour fitness center, full service business center, concierge, two ballrooms, two distinct restaurants, lively bar, a deli, 24-hour in-room dining, and wireless high-speed Internet access in guest rooms, suites, and all public and meeting space.
For more information on the Sheraton Atlanta Hotel, visit www.SheratonAtlantaHotel.com or call (404) 614-8240.
SOURCE Sheraton Atlanta Hotel