NEW YORK, N.Y.
New York Hilton Midtown announced the appointment of Julien Pierlas as director of food and beverage.
In his new role, Pierlas will manage the food and beverage program for the 1,929-room hotel including the Herb N’ Kitchen market/restaurant and extensive banquet facilities.
“I am very excited to introduce Julien and am confident that his past experience, including a four-year tenure at Hilton’s own Waldorf Astoria New York, will bring great value to the food and beverage operations team as we continue to provide exceptional conferences, meetings and events,” said Diarmuid Dwyer, general manager, New York Hilton Midtown.
Pierlas joins the hotel’s F&B team from Manhattan’s renowned Waldorf Astoria New York where he previously held positions including senior restaurant manager, director of restaurants, and most recently, assistant director of food and beverage.
Prior to that, Pierlas served as the assistant general manager at The Ace Hotel’s Michelin-starred restaurant The Breslin in New York City, working with famed chef April Bloomfield.
Earlier in his career, Pierlas began in London as the restaurant manager at Les Amis de Brula, chef de rang at Scott’s Restaurant, and general manager at La Buvette.
Pierlas is a graduate of Lycée Eucalyptus in Nice, France.
The 1,929-room New York Hilton Midtown, located in the heart of midtown Manhattan was built in 1963 and is within walking distance of Central Park, Rockefeller Center, Radio City Music Hall, Museum of Modern Art, Carnegie Hall, and renowned Fifth Avenue shopping. The hotel offers over 51,000 square feet of meeting and event space, featuring Manhattan's largest self-contained function space and includes three exhibit halls that can easily accommodate over 200 booths.
