James Wescoe has been appointed Executive Chef at Washington Hilton
Washington Hilton announced that James Wescoe has been appointed as the renowned property's Executive Chef. Wescoe brings over 20 years of culinary expertise to his role having worked in destinations spanning from Chicago to Orlando with Waldorf Astoria Orlando and Signia by Hilton Orlando Bonnet Creek. At the historic Washington Hilton, Chef Wescoe is at the helm of the expansive 23,000-plus sq. ft. kitchen and historic property's food and beverage operations featuring more than 60 culinary team members.
In his new role, he oversees the servicing of notable events that have taken place over the years at the hotel like the White House Correspondents' Association Dinner, Congressional Club's First Lady's Luncheon, and National Prayer Breakfast.
The hotel has four distinctive on-site dining outlets: Four Oaks, serving comfort foods of all varieties for breakfast and lunch; Sidecar, an idyllic spot to meet and mingle while dining on appetizers or grabbing a drink; McClellan's Sports Bar, the perfect place to catch a game and grab a meal; and District Line Café & Market, featuring grab-and-go snacks and meals for residents on the go. During his time at the property, he's already revamped the hotel's restaurant menus to incorporate dishes such as Seared Yellowfin Tuna with a citrus-chili glaze and micro cilantro, Pappardelle Pasta with sautéed forest mushrooms, vine ripe tomato, roasted garlic white wine, and olive oil, as well as Maryland Jumbo Lump Crab Cake with sweet corn and fava bean succotash, seasonal vegetable mélange, and Chesapeake spiced remoulade.
Chef Wescoe owes his passion for culinary to his father, who was his biggest influence in the kitchen. Growing up, Wescoe joined his father in restaurants, shadowing his work until he was old enough to learn techniques at home. His culinary career launched when he was 16 years old, becoming a line cook at one of the restaurants his father was previously employed by, Appenno Ristorante. Shortly after, Wescoe completed his degree from The Culinary Institute of America, beginning his professional career in South Florida at The Biltmore Hotel Miami Coral Gables as chef de cuisine.
Wescoe's extensive background took him to various properties across Florida, Charlotte, and Chicago. In 2012, he oversaw the servicing of the Democratic National Convention in North Carolina. He then returned to Florida as Executive Chef for Banquets for the award-winning Bonnet Creek resorts, Waldorf Astoria Orlando and Signia by Hilton Orlando Bonnet Creek, leading culinary, stewarding, and banquet purchasing for both hotels. Throughout his career, he has brought his passion for fresh food, Mediterranean and Spanish styles of cooking, and thoughtfulness towards limiting food waste to all of his roles, with a strong belief in utilizing as many local and regional products as possible. Wescoe is excited to bring that same approach to Washington Hilton, which has an on-site food waste management system and donates excess food to local community organizations.
