Two new executive chefs are leading the culinary operations across The Hotel Hershey and Hershey Lodge resorts.
Hotel Hershey and Hershey Lodge Appoint New Executive Chefs
After nine years, longtime Hershey Lodge Executive Chef Bart Umidi has joined the team at The Hotel Hershey, where he now oversees the culinary operation of the Hotel’s entire Forbes Four-Star, AAA Four-Diamond property, including its award-winning flagship restaurant The Circular. In his place, Executive Sous Chef Tom Moran was promoted to take over culinary operations at Hershey Lodge, including six dining outlets and 100,000 square feet of meeting space, effective Nov. 10, 2021.
Having completed his formal training at The Culinary Institute of America (Hyde Park, N.Y.), Umidi brings extensive experience working in the kitchens of Four- and Five-Diamond resorts to his new role. Prior to his time in Hershey, he held Executive Chef positions at The Westin Hilton Head Island Resort & Spa (Hilton Head Island, S.C.) from 2010 to 2012, The Westin Maui Resort & Spa (Lahaina, Hawaii) from 2003 to 2010, and Fairmont Hamilton Princess Hotel (Bermuda) from 1999 to 2003. Umidi’s more than 30 years of experience also includes professional culinary leadership roles at the Fairmont Scottsdale Princess (Scottsdale, Ariz.), The Broadmoor (Colorado Springs, Colo.), and The Greenbrier (White Sulphur Springs, W.Va.).
Moran joined the Hershey Lodge team in 2009, serving as Sous Chef for Hershey Grill and The Forebay (now Revelry Chophouse, Bar + Patio) before being promoted to Executive Sous Chef in 2013. He has been in the culinary industry since he was 15 and brings a wealth of knowledge and impressive experience to his role.
Moran earned his degree in culinary arts from Johnson and Wales University (Providence, R.I.) and began his professional culinary career at country clubs. At River Creek Club in Leesburg, Va., he crossed paths with former White House Chef Walter Scheib, who helped him refine his culinary and leadership skills. From 2008 to 2015, he worked with Scheib traveling the country preparing four- to five-course dinners several times a year.
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Umidi and Moran are looking for individuals who are passionate about creating sweet dining experiences to join their teams. The Hotel Hershey and Hershey Lodge are hiring for various roles, including cooks, sous chefs, chef de cuisine, culinary interns, and more. Visit HersheyJobs.com to view positions and apply.
For more information about dining in Hershey, visit DiningInHershey.com.
