PRESS | Press Release
Posted on 11/07/2012
David Scalise Named Executive Chef at Seminole Hard Rock
Hotel & Casino Hollywood, Florida
HOLLYWOOD, Fla. (November 7, 2012) – David Scalise has been named executive chef at Seminole Hard Rock Hotel & Casino. In his new position, Scalise is responsible for directing culinary operations of the entire resort including Banquets and Catering, Council Oak Steaks & Seafood Restaurant, Blue Plate Restaurant, The Beach Club and the Constant Grind coffee shop at South Florida's award-winning casino and entertainment destination. His appointment was announced by Seminole Hard Rock President Phil Madow.
A seasoned culinary talent, Scalise possesses over 24 years of hotel and kitchen management and catering experience from some of the most prestigious resorts across the nation. He joins Seminole Hard Rock Hotel & Casino Hollywood from the award-winning Sawgrass Golf Resort & Spa in Ponte Vedra, Florida where he also served as an executive chef directing a culinary team of 60 and overseeing nine restaurants plus a high volume banquet operation.
Scalise brings with him a wealth of epicurean knowledge from his executive chef positions with the four-diamond Laguna Cliffs Marriott Resort & Spa in Dana Point, California where he was instrumental in menu developing, budget forecasting, training and quality control and from the Radisson Resort & Spa in Scottsdale, Arizona where he oversaw 12 hotels in a five state region that generated food and beverage revenues in excess of $40 million. He has also worked at the Grand Geneva Resort & Spa in Lake Geneva, Wisconsin and at the Lodge of the Four Seasons Resort & Spa in Lake of the Ozarks, Missouri.
He is a member of the Chaine des Rotisseurs, American Culinary Federation and Slow Foods.