Herndon, VA, November 27, 2018 – Hilton Washington Dulles Airport is proud to introduce Executive Chef Carmen Gianna Piazza. Chef Piazza brings 24 years of expertize in the culinary arts, including 8 years as Executive Chef at prestigious locations within the hospitality industry.
Piazza lived, cooked and studied in Italy for 22 years. She first learned how to cook from her grandfather, who owned a small pastry shop, and she followed in her family’s footsteps, opening and operating her own restaurant for four years before coming to the Washington, DC area.
For schooling, after studying Business Administration in Peru, Chef Carmen pursued her passions in the kitchen at Culinary Arts School in Bologna, Italy, follow by a study of Communication and Social Services in Ferrara, Italy. Piazza’s diverse education contributes to her well-rounded approach to running a large culinary department, with varying demands including everything from purchasing and accounting to artistic menu design and leadership/mentoring.
Piazza’s strengths include taking traditional dishes and giving them a contemporary twist. Among countless other cuisines, she is highly skilled in Italian, Mediterranean, French, and American styles. All aspects of service, from tastes and textures to locally sourced ingredients and presentation are a priority for Piazza. Chef Carmen’s expertise and signature dishes will also be seen and tasted in the hundreds of meetings, weddings and special events held in the hotel’s 40,000 square feet of function space.
Piazza’s career highlights include Executive Chef includes positions at Westin Reston Heights Hotel, Sheraton Reston Hotel, and Sheraton Premier Tysons Corner, and well as at area restaurants including Extra Virgin Modern Italian Cuisine in Shirlington, Arlington VA, and Sette Osteria, and Café Milano, both in Washington DC.