Veteran culinary leader brings more than two decades of fine dining and hospitality experience to the Canal Street hotel.
NEW ORLEANS – DoubleTree by Hilton Hotel New Orleans announces the appointment of Raymond “Andy” Moreau as executive chef, bringing more than two decades of culinary leadership and hospitality experience to the downtown property. In his new role, Moreau will oversee all culinary operations across the hotel, including banquet and catering services, meetings and events, restaurant concepts and food-and-beverage programming.
Originally from Charleston, South Carolina, Moreau developed an early passion for hospitality, ingredient-driven cuisine and creating memorable dining experiences. He is a graduate of Johnson & Wales University, where he studied culinary arts and food service management, and has built a career spanning luxury hotels, acclaimed restaurants and high-volume hospitality operations.
Most recently serving as executive chef at upscale hospitality properties in New Orleans, Moreau directed culinary operations, led menu innovation and maintained high quality standards. He also served on a culinary advisory board for his previous hospitality group, helping shape menu strategy and culinary direction across a multi-property portfolio. His culinary journey includes leadership roles with Marmalade in San Juan, the local Restaurant August and BRG Hospitality. Known for his collaborative leadership style and commitment to mentorship, Moreau blends classical technique with contemporary influences rooted in Gulf South culinary traditions.
“My goal has always been to create memorable dining experiences that bring people together,” said Moreau. “New Orleans is one of the world’s greatest food cities, where culture and cuisine are deeply connected. I’m honored to join the DoubleTree team and look forward to creating culinary experiences that reflect the flavors and spirit of this city.”
“Executive Chef Andy Moreau brings an exceptional combination of culinary talent, operational leadership and creative vision,” said Kenneth Shore, Senior Regional Director of Operations for Dimension Hospitality. “His experience within luxury hospitality and destination dining environments aligns with our vision of enhancing the guest experience through exceptional food and innovative culinary offerings. Andy’s passion for hospitality and commitment to excellence will play a significant role in the continued evolution of our food and beverage program.”
Following a recent multi-million-dollar renovation, DoubleTree by Hilton Hotel New Orleans continues to enhance the guest experience through refreshed accommodations, updated public spaces and an evolving food and beverage program. Guests can also look forward to the upcoming debut of The Point, the hotel’s newly reimagined restaurant and bar concept, showcasing Gulf Coast hospitality and contemporary New Orleans flavors.
To learn more information and book your next stay, go online to www.neworleans.doubletree.com.
About Dimension Hospitality
Ranked among the top 20 U.S. hotel management companies, Dimension Hospitality is a nationally recognized full-service, quality-driven hotel management company with a growing portfolio of nearly 70 all-suite, full, and select-service hotels, and resorts under the Hilton, Marriott, Hyatt, and IHG brands. Celebrating over 37-years in business, Dimension focuses on delivering superior guest experiences and financial results through a commitment to associate development, property performance, and service excellence.
For more information, visit Dimension Hospitality’s website or connect with us on LinkedIn.