Arizona Biltmore Names Herve Cuyeu Executive Chef | Food Newsfeed
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Arizona Biltmore Names Herve Cuyeu Executive Chef

February 23, 2018 Industry News
Industry News

The Arizona Biltmore, A Waldorf Astoria Resort, has named seasoned culinarian, Herve Cuyeu Executive Chef. A respected creative talent with deep roots in the dining operations of legendary luxury properties, Chef Cuyeu is uniquely suited for the position, having led culinary operations at several distinctive properties with multiple dining outlets, within the brand portfolio, each offering uncompromising Waldorf Astoria service.

Chef Cuyeu’s career spans more than two decades, during which he has earned the reputation of an inspiring leader who is both the consummate professional and creative force. He is known for his unique ability to meld classic recipes with ever-evolving contemporary trends, and in his new position, Chef Cuyeu is tasked with continuing to strike the balance of delivering well rounded dining experiences that offer a sense of place, maintain fine technique and embrace a sense of modernity. Early plans range from a thoughtful refining of menu offerings at Wrights at the Biltmore to developing an on-property beekeeping program with experiential and honey themed tasting options

Prior to joining the team at The Arizona Biltmore, Cuyeu was the executive chef at the iconic Drake, A Hilton Hotel in Chicago. He successfully led the redesign and revitalization of long-established menus within all four of the property’s restaurants. He served prior to the Drake in the unique position of “Executive Chef & B” Five-Diamond hotel, the Waldorf Astoria Chicago where he rejoiced with his French roots at Balsan brasserie. Previous to the Waldorf Astoria Chicago Chef Cuyeu oversaw the culinary operations at the Waldorf Astoria and the Edgewater in Naples Florida as Area Executive Chef.

A native of Bordeaux, France, Chef Cuyeu’s passion for fine culinary technique was first sparked at the age of 15, while working in the kitchen of the St. Jacques de Compostelle. He later graduated from the esteemed Lycee Hotelier of Guyenne and went on to train in many of the finest kitchens, mentored by world-renowned chefs, such as Chef Michel Guerard of the Michelin two-starred, La Bastide Gasconne.

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