MINNEAPOLIS
Noble House Hotels & Resorts announced the appointment of Frederic Bermond as executive chef to The Commons Hotel, located close to downtown Minneapolis on the University of Minnesota campus. Bermond’s focus in this position will be overseeing all culinary operations for the hotel and its signature gastropub restaurant, The Beacon Public House.
“We are thrilled to have Frederic join our team as executive chef, and could not think of anyone more suited to build on the success of our restaurant that embraces the farm-to-table concept,” says Duane Rohrbaugh, general manager at The Commons Hotel. “We are confident that his incredible passion for cuisine will further promote extraordinary dining experiences at our hotel through vibrant, high quality dishes.”
Bermond grew up in Marseille, France above a family-run bakery and started working for his father at the age of 12. He received his culinary arts degree from CFA Corrot and apprenticed at Gino’s Italian Restaurant in Marseille. After relocating to the United States in 1998, Bermond’s career progressed at WA Frost with James Beard Award nominee and Charlie Award winner, Lenny Russo. Bermond continued his training at Hotel Sofitel as sous chef for the award-winning restaurants, Chez Colette and La Fougasse, and went on to work at multiple private country clubs in Minneapolis. Currently, he shares his lifelong passion for cooking as an instructor at the Kitchen Window, a second generation, award-winning gourmet housewares store in Minneapolis, featuring state-of-the-art cooking schools.
The 304-room hotel gives nod to the geek-chic persona with experiences focused around literary, art and science, from flights of local brew and alchemist mixology lessons at The Beacon Public House, to Sudoku Sleep-Ins and complimentary, in-room book deliveries from the resident Book Butler. The property offers 20,000 square feet of meeting space including two ballrooms. The 5,200-square-foot Meridian Ballroom can accommodate up to 600 for a reception.
