Washington Hilton announced the appointment of Chef Daniel Bennett as the property’s new Executive Chef. Bennett brings an illustrious career spanning 20 years and a history of success in leading kitchens across the country, from Hotel del Coronado, Curio Collection by Hilton to Hilton Austin. At the historic Washington Hilton, Chef Bennett is at the helm of the expansive 23,000-plus square foot kitchen and property’s food and beverage operations featuring more than 60 culinary Team Members. He joins the property from Hilton Austin where he previously served as Executive Chef.
In his new role, Bennett will also oversee the servicing of notable events that have taken place over the years at the hotel including the White House Correspondents’ Association Dinner, Congressional Club’s First Lady’s Luncheon, and National Prayer Breakfast.
“Chef Daniel Bennett’s dynamic background and innovative mindset align perfectly with Washington Hilton’s legacy,” said Kenneth Jarka, general manager, Washington Hilton. “We look forward to seeing how his passion for culture, creativity, and team building will enrich the guest experience.”
Chef Bennett’s culinary style is deeply rooted in his diverse background—born in Israel and raised in South Africa, he brings an international flair to his menus. His passion for cooking was sparked by his parents, who worked in the hospitality industry and introduced him to rich food traditions and global cultures from an early age. This early exposure has shaped his career, emphasizing the value of travel, cultural immersion, and the importance of building diverse, collaborative teams.
In his previous role as Executive Chef at the 801-room Hilton Austin, Bennett led the culinary and banquet operations for the hotel, spearheaded innovative menu development, and developed and managed the hotel’s acclaimed dining venues, including Cannon + Belle, known for its locally sourced cuisine, and Austin Taco Project, offering inventive tacos and craft taps. Before his tenure in Austin, Bennett was the Chef de Cuisine at the iconic Hotel del Coronado, where he led the daily operations of multiple restaurants and orchestrated large-scale events, catering to groups ranging from intimate gatherings to 1,500 guests. Bennett’s career has taken him across the country in various culinary and general manager restaurant roles, with an education from Secchia Institute of Culinary Education in Grand Rapids, MI.
Chef Bennett is excited to engage with Washington Hilton’s storied history and redefine the hotel’s culinary offerings, utilizing his global background and passion for locally sourced ingredients.The property’s four distinctive on-site dining outlets include: Four Oaks, serving comfort foods of all varieties for breakfast and lunch; Sidecar, an idyllic spot to meet and mingle while dining on appetizers or grabbing a drink; McClellan’s Sports Bar, the perfect place to catch a game and grab a meal; and District Line Café & Market, featuring grab-and-go snacks and meals for guests on the go.
Washington Hilton offers guests a legendary experience in the heart of D.C.’s most sought-after neighborhoods and serves as an access point to top attractions. The property boasts a full complement of services and amenities, including 1,107 guest rooms; over 118,000 square feet of meeting space; a seasonal outdoor pool; 11,000 square foot courtyard with fire pits and a water feature; state-of-the-art health club; on-site Monumental Tours representative; FedEx Office Business Center; and Hertz Rental Car.
Washington Hilton is located at 1919 Connecticut Avenue, N.W., Washington, D.C. 20009. For reservations, visit Washington Hilton at WashingtonHilton.com or call (202) 483-3000.
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