Executive Chef, Norbert Roesch. Chef Roesch brings 25 years of expertize in the culinary arts, including 14 years as Executive Chef at prestigious locations within the hospitality industry. He is a graduate of the Bavarian School of Industry and Business, and holds the distinction of being the youngest chef awarded Germany’s prestigious Master Chef Certification.
Roesch’s career includes positions with Michelin Star restaurants in Germany, Celebrity Cruise Lines the 1,208-room Sheraton Hotel and Towers in Chicago and at esteemed Hotels in Washington DC, Columbus, Phoenix, Santa Clara, Vancouver, Curacao and Austin.
In additional to taking on traditional Executive Chef responsibilities, Chef Roesch was enticed to join the Hilton team because of the opportunity to continue the creative sustainable initiatives of the hotel.
The Hotel’s Director of Sales and Marketing, Matt Hurst, is thrilled to have Chef Roesch leading up their farm-to-table initiatives. “From maintaining and harvesting from the property’s onsite vegetable and herb garden, to developing recipes and craft cocktails incorporating the honey gathered from the Hotel’s resident beehive, and being an integral part of the launch of the brand new outdoor dining lounge, the Fireside Patio, Chef Roesch will be a major asset to the Hilton Dulles culinary program.”
In recent years, Chef Norbert, his wife Karen and daughter Sydney have fallen in love with the greater DC area and living just outside of the city