The Adolphus Names Nicholas Katz GM of Food & Beverage | Food Newsfeed
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The Adolphus Names Nicholas Katz GM of Food & Beverage

February 26, 2019 Industry News
Industry News

The Adolphus, Dallas’ premier luxury boutique property, welcomed Nicholas Katz as its new General Manager of Food & Beverage. Katz will oversee operations for all hotel F&B outlets, including Otto’s Coffee & Fine Foods, City Hall Bistro and City Hall Bar, The French Room and The French Room Bar, chef-driven menus at the pool deck and in-room dining. Katz will also oversee banquets and events for the properties 24,000 square feet of event space. Katz brings more than two decades of industry experience, working with notable concepts such as Fireside Pies, Victor Tangos, The Porch, American Food & Beverage and most recently, Headington Companies.

“I’ve always loved being a part of the hospitality industry,” says Katz. “I enjoy getting to interact with all types of people and tackle challenges that a constantly evolving industry brings. I’m so happy to be joining the exceptional team behind the success at The Adolphus and to grow a legacy F&B program that surprises and engages our guests.”

From server to general manger, Katz – originally from Cape Town, South Africa – has garnered experience in culinary destinations such as Atlanta and Los Angeles before his return to Texas. Katz began his career in food & beverage when he was 16 years old at a mom-and-pop Italian concept and has worked his way up in the industry. In his previous role as Director of Restaurant Operations at Headington Companies, Katz oversaw the opening of four new concepts in Dallas which included Wheelhouse, Sassetta, Go Go, and Commissary.

“We are delighted to have Nik Katz overseeing our food and beverage operations at The Adolphus,” adds Amanda McFarland, Corporate Director of Restaurants & Bars for Makeready. “Many of us within Makeready have had the pleasure of knowing and working with Nik for over 10 years in the Dallas restaurant community.  He brings energy and focus to the leadership team with a guest-centric approach that will allow us to grow and evolve as a leader in the restaurant industry.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.