Hotel Hartness has named Executive Chef Patrick LeBeau and pastry chef Tania Cienfuegos Harris to its culinary team, alongside the promotion of Veronica Rodriguez to chef de cuisine.
According to an announcement from Hotel Hartness , LeBeau’s “modern approach and passion for contemporary American cuisine, complemented by Pastry Chef Cienfuegos Harris’s confectionery artistry, and Chef Rodriguez’s seamless blend of local and international influences, this team aims to elevate the hotel’s offerings, ensuring guests savor meals that showcase fresh, seasonal ingredients and inventive flavors.”
Coming from Salt Lake City, Utah, where he served as executive chef at the Kimpton, LeBeau will oversee culinary programming across the hotel, including Patterson Kitchen + Bar, The Captain, and more than 16,000 square feet of dedicated event space.
“We are thrilled to welcome Chefs LeBeau and Cienfuegos Harris to our team, and excited for Chef Rodriguez to step into her new role,” Albert Mertz, general manager at Hotel Hartness, said in the news release. “Greenville is renowned for its vibrant food scene and award-winning chefs, valuing innovation and quality. Exceptional dining is integral to our guests’ experience, and our chefs’ collective vision and dedication will create a welcoming and refined atmosphere, solidifying Hotel Hartness as a premier destination for luxury and hospitality in the Upstate.”
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With over 15 years of experience in boutique hotels and larger establishments, LeBeau graduated from the Culinary Institute of America in Hyde Park, N.Y. His cooking style marries traditional American delicacies with flavors from French, Italian and Latin influences, the release stated.
“I’m excited to join the Hotel Hartness team and make Greenville my new home,” LeBeau said in the release. “I believe in creating dishes that highlight the ingredients, ensuring each menu item resonates with our guests. The wow factor should always come from presentation and flavor.”
Harris, a familiar figure in Greenville’s restaurant scene and a nominee for the prestigious James Beard Award, incorporates local, seasonal ingredients into her pastries and desserts while drawing inspiration from her Mexican heritage.
Rodriguez, formerly Patterson Kitchen + Bar’s sous chef, has advanced to the role of chef de cuisine. Originally from Venezuela, Rodriguez is focused on “continuing to enrich the menu with vibrant colors, textures and fresh, imaginative dishes,” the release said. “Her artistic flair and skillful use of spices have delighted visitors at Hotel Hartness throughout the year, and she is poised to bring even more innovation to the table in her new role.
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