not s Renaissance Columbus Downtown Hotel and Latitude 41 Announce New Culinary Team
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Renaissance Columbus Downtown Hotel and Latitude 41 Announce New Culinary Team


Posted by Latitude 41 on November 06, 2014

Renaissance Columbus Downtown Hotel and Latitude 41 Announce New Culinary Team

Chefs share vision for integrated approach to local and regional cuisine 

 

Columbus, Ohio –- The Renaissance Columbus Downtown Hotel and Latitude 41 welcome Executive Chef John Carlson and Restaurant Chef Ben Geltzer to the hotel culinary team. The chefs will emphasize fresh and regional foods for its special events, in-room dining and restaurant dining.

 

“Each property should have its own food personality and each guest deserves to experience local cuisine,” said Janet Rhodes, Director of Hotel Operations for Renaissance Columbus Downtown Hotel. “Chef John and Chef Ben will be working closely to continue to create and deliver a phenomenal food experience to all of our guests.”

 

Renaissance Columbus Executive Chef John Carlson, a graduate of Scottsdale Culinary Institute, has extensive experience in the culinary field from Napa Valley to Germany and most recently as the Executive Chef at Columbus Airport Marriott. 

 

“When I travel, I always stay at Renaissance properties and have long-admired how each property creates a unique experience,” said Carlson.  “I am looking forward to working with Chef Geltzer to highlight regional ingredients and creating memorable culinary experiences for our event and overnight guests.”

 

Ben Geltzer has been a fan of Latitude 41’s Farm-to-Table philosophy for several years and is looking forward to adding his own creativity to the restaurant as its new Executive Chef.  Geltzer, whose culinary background was honed at Hyde Park Restaurant, Bexley Monk, Wedgewood Golf & Country Club and Eleni Christina Bakery, is challenging himself to increase the already impressive local supplier list at Latitude 41. 

 

“The creative opportunities at Latitude 41 are endless,” said Gelzter.  “To be able to frequently change the menu and work with our local food producers is something I’m truly excited about.”

 

Carlson resides in Dublin and will oversee a team of 35 associates. Geltzer resides in Clintonville and will oversee 15 associates. Both chefs favorite local ingredient is pork so expect to see some new menu items featuring Ohio raised pork in the future.


From left to right:  Chef Ben Geltzer and Executive Chef John Carlson

 

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