The Westin New Orleans, a Marriott property managed by Highgate, is pleased to announce the appointment of Executive Chef Drew Mills as Executive Chef. Mills oversees the hotel's food and beverage programme, which includes two dining concepts, catering and banquet services.
"I was born in New Orleans, moved to my family's farm in Plaquemine when I was 13 and finished high school in Baton Rouge. I got the best of both worlds - city and bayou," said Chef Mills, a born and bred Louisiana native.
Having worked in several other executive hospitality roles at properties such as The Ritz-Carlton New Orleans, the Hyatt Regency New Orleans, the NOPSI Hotel and most recently, the Loews Hotel New Orleans, Mills arrives at The Westin with a wealth of knowledge and experience.
"We're so happy to welcome Chef Mills," said Jerry Reyes, former general manager of Westin New Orleans and area managing director for Highgate.
"Mills' comprehensive knowledge of local cuisine adds a dynamic dimension to Westin's food and beverage operation and will only elevate the culinary experience for locals and guests of the hotel."
The Westin New Orleans operates a 360-degree, circular craft cocktail bar called Observatory Eleven and Bistro's elevated dining room on the Bend. The Westin also boasts nearly 26,000 square feet of event space, with 13-floor plans and multiple catering and menu options. With such an extensive banquet programme to oversee, Mills looks forward to putting premier customer service as his top goal. Mills is also keen on expanding the small rooftop garden atop The Westin to include more fresh fruits and vegetables that he looks forward to using throughout his menu.
Classically trained in French cuisine at the French Culinary Institute in SoHo, New York City, Mills highly regards the ingredients used in each dish.
"I enjoy putting a lot of consideration into what I'm cooking with. The quality of my ingredients and where they come from is part of creating a truly flavorful experience," he added.
While Mills found his way to hotels and banquet services via the culinary world, service is the core of his day-to-day.
"Our business is hospitality, which makes this career so fulfilling. I want visitors to enjoy themselves so much that they can't wait to come back and see us."
