Listen to this articleHotel Hartness has appointed executive chef Patrick LeBeau and pastry chef Tania Cienfuegos Harris to its culinary team, while also promoting Veronica Rodriguez to executive chef.
According to an announcement from Hotel Hartness, this team aims to enhance the hotel’s offerings and provide guests with meals featuring fresh, seasonal ingredients and inventive flavors, including LeBeau’s “modern approach and passion for contemporary American cuisine, complemented by the confectionary artistry of Pastry Chef Cienfuegos Harris and Chef Rodriguez’s seamless blend of local and international influences.”
LeBeau comes from Salt Lake City, Utah, where he served as executive chef at Kimpton. He will oversee the culinary program across the entire hotel, including Patterson Kitchen + Bar, The Captain and more than 15,000 square feet of dedicated event space.
“We are thrilled to welcome Chefs LeBeau and Cienfuegos Harris to our team and are excited to have Chef Rodriguez step into her new role,” said Albert Mertz, general manager of Hotel Hartness in the press release. “Greenville is known for its vibrant dining scene and award-winning chefs who value innovation and quality. Exceptional food is an integral part of our guests’ experience and the shared vision and dedication of our chefs will create a welcoming and sophisticated atmosphere and solidify Hotel Hartness as a premier destination for luxury and hospitality in the Upstate.”
Related: Hotel Hartness Named Top Resort in SC, One of the Best in the World
LeBeau has more than 15 years of experience in boutique hotels and larger establishments and graduated from the Culinary Institute of America in Hyde Park, New York. His cooking style combines traditional American delicacies with flavors of French, Italian and Latin American influences, the press release states.
“I’m excited to join the Hotel Hartness team and make Greenville my new home,” LeBeau said in the press release. “I believe in creating dishes that highlight ingredients and ensuring each menu item resonates with our guests. The wow factor should always come from presentation and taste.”
Harris, a well-known figure in Greenville’s restaurant scene and a nominee for the prestigious James Beard Award, uses local, seasonal ingredients in her baked goods and desserts, drawing inspiration from her Mexican heritage.
Rodriguez, formerly sous chef at Patterson Kitchen + Bar, has been promoted to executive chef. A native of Venezuela, Rodriguez is focused on “continuing to enrich the menu with vibrant colors, textures and fresh, imaginative dishes,” the press release states. “Her artistic flair and deft use of spices have delighted Hotel Hartness visitors throughout the year, and she is ready to bring even more innovation to the table in her new role.”
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