AC Hotel Columbus Dublin Appoints Executive Chef
AC Hotel Columbus Dublin is happy to announce that Executive Chef David Belknap has been promoted to Area Executive Chef and will be overseeing culinary in the entire Ohio region for Shaner Hotels, an award-winning hospitality and management company. Belknap first joined Shaner back in 2017 to lead the kitchen at Spanish-inspired rooftop lounge and restaurant, VASO at The AC Hotel. This next endeavor for the esteemed chef will take his culinary expertise and vision to new heights and regions, with an emphasized focus on supporting the opening of Shaner’s newest project, AC Dayton and their woodfired rooftop concept, the Foundry, due out in March.
“We are excited to extend the talents of Chef David Belknap to the greater Ohio region,” said Joshua Buck, General Manager of VASO. “The arrival of his skills and expertise helps cement AC Hotel’s reputation as a cultural innovator and tastemaker on the beat of what is trending in dining, art, travel, and entertainment.”
Born and raised in Columbus, Ohio, Belknap’s vast experience has been founded on a solid career that started at a young age and has since taken him around the globe before returning back to his Midwest roots. Prior to joining Shaner, his early talents landed him in New York City where he studied under celebrated Chef Thomas Keller at the Michelin three-star Per Se before opening his own restaurant, L&W Oyster Co. on Fifth Avenue in Manhattan. Throughout his career, Belknap has been invited to cook at the James Beard House, appeared on Chopped, and has been featured in a number of notable publications, from the New York Times to Esquire.
Read Also: Delaware North Launches ‘Bee the Difference’ Campaign for Earth.
“My cuisine is a compilation of the skills I learned from the early age of 14 and the experiences I gained around the world throughout my career, from Puerto Rico, to New York City, to Mexico. I enjoy incorporating these different parts of the world onto one one menu to allow everyone the opportunity to experience a wide range of dishes and unique flavor profiles.” – David Belknap, Area Executive Chef
