News
|MILLENNIUM BROADWAY HOTEL NAMES BRENDAN SLAVEN AS EXECUTIVE CHEF
NEW YORK, NY – October 2, 2006 – In selecting a new executive chef, the Millennium Broadway
Hotel has turned to a person with proven leadership qualities, abundant creative talent, and
impressive experience preparing menus for heads of state, presidents, diplomats and the world’s
corporate leaders.
In his new position Brendan Slaven will oversee the hotel’s Restaurant Charlotte and the
entire food and beverage operations at the hotel. He will also be responsible for creating banquet
menus for the hotel’s conference centers, meeting spaces and the historic Hudson Theatre which,
together, encompass over 100,000 square feet of space.
Earlier this year, Slaven achieved international acclaim within the conference center
industry by winning IACC’s International Copper Skillet Award as Chef of the Year at the 2006
annual meeting in Colorado Springs. His successful competition in a spontaneous cook-off against
chefs from around the world, winning the award by creating the most innovative and flavorful food
presentation, played a significant role in his being selected by Millennium.
In 2005, as part of the Aramark Culinary Excellence International Guest Chef program, Slaven
was selected to cook at the United Nations, for NATO and in Belgium and Ireland.
"Brendan brings a unique combination of proven achievement and wealth of experience to the
Millennium Broadway. He will make an enormous contribution to positioning the hotel among the very
finest in New York. We feel very fortunate to have him as the newest member of our management
team," said Per Hellman, vice president and general manager for the Millennium Broadway Hotel.
Born into the restaurant business – his family owned and operated the Swiss Tavern on Long
Island - Slaven brings to Millennium more than fifteen years of experience in numerous fine
restaurants, country clubs, and hotels. Most recently, he was executive chef at the Glen Cove
Mansion Hotel and Conference Center in Glen Cove, New York. Prior to that he was food and beverage
director and executive chef at the same property, then known as the Harrison Conference Center and
owned by Aramark Corp. Among other achievements, Slaven successfully managed the transition of
ownership.
It was while serving as chef at the Waldorf Astoria and Waldorf Towers in Manhattan that
Slaven earned plaudits for his expertise in handling some of the world’s most demanding travelers.
Among his responsibilities was overseeing highly personalized catered events and dinners for
international heads of state, celebrities, presidents and diplomats. His experience also includes
tenure with Lehman Brothers in Jersey City, where, as executive chef, he had responsibility for the
corporate dining facility and on-premise catering for some 1,600 patrons daily. Other corporate
experience includes serving as executive chef for Sony Entertainment in New York.
A graduate of the prestigious Culinary Institute of America (CIA), Slaven also worked with
the chef de partie at the highly acclaimed New York restaurant, Daniel, to learn French cooking.
Other experience that helped prepare him for his current position includes American Bounty
Restaurant in Hyde Park, New York; the Rockville Links Country Club in Rockville, New York and
Handke’s Cuisine, a 200-seat fine dining restaurant in Ohio serving “world” cuisine.
Other awards include several 1st place honors in the Evening of Good Taste Culinary Salon on
Long Island, in the American Heart Association Culinary Salon in Nassau, New York, and in the Share
Our Strength, State of the Nation Culinary Salon. Slaven has also served as culinary advisor on the
board of directors of the Nassau Technical School’s BOCES program.
