Donohoe Hospitality, which operates more than a dozen hotels around Greater Washington, has named Chef Malcolm Mitchell as its first corporate director of restaurants and bars.Mitchell will be responsible for the 18 food and beverage outlets in the D.C. company's hotels, which include the Hyatt Place Washington D.C. National Mall in Southwest D.C.; Residence Inn hotels in Rosslyn, Courthouse and Ballston in Arlington; and the new Cambria Hotel Washington D.C. Riverfront on Buzzard Point.
In the newly created role, Mitchell will also come up with new restaurants and bars for properties that are under development, such as a new dual-branded AC by Marriott and Residence Inn planned for Reston.Mitchell, a Columbia native, ran several restaurants in Baltimore in the past five years, including Ryder's in Upper Fells Point, Butcher's Hill Society Kitchen and Wine Lounge, and the food program at Guilford Brewing. His cooking has been featured at the Food & Wine Classic in Aspen, Colorado, and he himself has appeared on television shows including the "Black Chef Series," "Beat Bobby Flay" and "The Next Food Network Star," where he made it to the semifinals. He has a culinary arts degree from Stratford University and is an adjunct professor at Prince George's County Community College.Donohoe is looking to further highlight the food and beverage programs at its hotels because "we firmly believe it both improves the guest experience and bottom line profitability," Donohoe Hospitality President Thomas Penny said in a statement. "With his expertise and talent, Chef Mitchell will continue our further evolution as a hospitality company respected as much for our restaurants as we are our lodgings.”Mitchell said in a statement he's planning to work with all of the restaurants in Donohoe's hotels to make them even more of a draw.“Savvy owners realize that F&B revenues are no longer ancillary income. My team will focus on ensuring these properties offer unique dining experiences that attract guests and locals alike," Mitchell said. "We’re prepared to put in the work necessary to position these hotels as the top ‘not-so-secret’ places to eat and drink independently of the pace of guest room bookings.”