03 Feb Kimpton Taconic Hotel restaurant announces changes
Kimpton Taconic Hotel restaurant announces changes
February 3 2020
MANCHESTER — The Copper Grouse announced a new executive chef and general manager of food and beverage to oversee the Kimpton Taconic Hotel restaurant.
Drawing on his experience from the last 13 years in Vermont, two years at the Culinary and Hospitality Institute of Chicago and Le Cordon Bleu and five years in various locations in Chicago, Chef Daniel Black describes his techniques for cooking nouveau-classic French cuisine. He is dedicated to putting a modern twist on simple and perfectly executed flavors.
After working at the Marriott in Oak Brook, Illinois, with top chef Tyler Anderson following his graduation, Black followed Anderson to the Equinox Resort in Manchester. He quickly moved up the ranks to executive chef.
Moving into the new role, Black is looking forward to putting an emphasis on the bounty of Vermont’s four seasons and local ingredients.
“I’m excited to get back to cooking rather than managing and delegating,” Black said. “The Copper Grouse has given me the opportunity to return to what I am most passionate about putting dishes together for guests from start to finish.”
New General Manager Peter DeLone will be joining the Kimpton team to innovate programming at The Copper Grouse in addition to room service and events held throughout the property at various meetings and banquet facilities.
DeLone is a native of Philadelphia where he worked his way up the ranks at local restaurants for more than 18 years from busboy to general manager.
He has a variety of experience in many different types of restaurants, including mom and pop shops, entertainment spaces and fine dining.
“We are thrilled to welcome both Daniel and Peter to the Copper Grouse team,” said John Burnham, general manager. “With diverse backgrounds both inside and outside of Vermont, we know they will be instrumental in helping us elevate the hotel’s dining experience, both by expanding our core business and bringing in new visitors and locals alike.”
