New Hilton Executive Chef Has a Global Palate

Published on : Wednesday, December 20, 2017

image002Millennium Hilton New York One UN Plaza announced today the appointment of Andrew Gold as executive chef. With more than 15 years of hospitality experience, Gold will be responsible for directing and administering the planning, preparation, production and control of all culinary operations at the property.


In this new role, Gold will bring a dynamic energy to his work, revamping the hotel’s current food and beverage offerings by sourcing quality ingredients and developing unforgettable meals and group menus that align with current food trends. Given the hotel’s location on the grounds of the United Nations headquarters, Gold will work to integrate a variety of global cuisines to the menu, appealing to a new audience of local diners and travelers while driving new revenue sources for The Ambassador Grill & Lounge and the Skyline Club executive lounge. Gold will also train and mentor staff, motivating them to integrate new, creative techniques into their work while continuing to deliver upon a high standard of quality guest service.


“In looking for a chef who could elevate the hotel’s food and beverage concepts, we were immediately impressed with Chef Gold’s ability to marry exciting, innovative flavors and eye-catching presentations with beloved culinary classics,” said Stefan Mirevski, general manager, Millennium Hilton New York One UN Plaza. “His creative thinking and extensive leadership background will provide a guiding light for our culinary team as we look to strengthen our position as a leading destination for leisure and business travel in the growing Midtown East neighborhood.”


A proud native New Yorker, Gold credits the city’s competitive atmosphere and diverse range of ethnic cuisines with helping curate his personal cooking style, motivating him to consider new ways to push the envelope in his day-to-day work. Prior to joining the Millennium Hilton New York One UN Plaza, Chef Gold spent more than a decade in the kitchens of several five-star restaurants and hotels across New York, most recently revitalizing the menus at The McCarren Hotel and Pool in Brooklyn. His interest in food preparation began while serving in the United States Marine Corps, after which he pursued his passion with a degree from the Culinary Institute of America in New York.

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