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Robin Garr

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Culinary changes in store at Galt House

by Robin Garr » Wed Nov 08, 2017 6:20 pm

News release, unedited:

GALT HOUSE HOTEL ATTRACTS WORLD-CLASS CULINARY TALENT
Louisville’s largest hotel begins the redesign of its restaurants and banquets by recruiting a new team culinary professionals and top chefs.

LOUSVILLE, KENTUCKY – The Galt House Hotel, which sits on Louisville’s waterfront and boasts over 1300 rooms and 130,000 square feet of meeting space, announced today that they have added four new culinary professionals to their team as they prepare for a brand revitalization and renovation.
Over the last few months, the Galt House has assembled a team of chefs from some of the top restaurants across the country. Led by Executive Chef, Jim Anile, these elite chefs each bring a wide variety of culinary styles and point of views to the Galt House, which is completely reimagining all of its restaurants.
“We are creating restaurants that will attract visitors and Louisville natives to the downtown waterfront,” said Scott Shoenberger, President and CEO of Al J. Schneider Company, which owns the Galt House Hotel. “This culinary team will not only create these new concepts for us, but they will continue to attract new talent to our properties that will have a positive impact on Louisville’s culinary scene,” Shoenberger said.
Jim Anile, who was recently promoted to Corporate Executive Chef of the Al J. Schneider Company, is charged with leading the team and developing new culinary concepts, while overseeing the day to day culinary operations for the three hotels. Jim’s experience spans from Asia to London to changing the foodie landscape in Durham, North Carolina through Revolution and Lu’va Enoteca. Chef Anile has been featured in such publications as; The New York Times, Bon Appétit Magazine, Southern Living, Texas Monthly, Costal Living, Our State and Cottage Living.
• Michael Putnam, Galt House Hotel Executive Sous Chef, served as the Executive Chef for Wolfgang Puck Catering at Sony Pictures Studios in Los Angeles, where he participated in the planning and execution of a number of high-profile functions, including The Academy Awards, The Emmys, Spike T.V’s “Guys Choice Awards”, fundraiser dinners for Prince William and Kate and President Barrack Obama. 


Kendall Linhart, Rivue Chef, trained at the Culinary Institute and comes directly from the world-renowned db Bistro Moderne in New York, a Daniel Boulud restaurant, where he was Executive Chef. Chef Linhart’s resume includes Michelin two-star experience, the opening of Michael White’s Ristorante Morini in New York and sophisticated southern roots, having begun his career in the fine dining cornerstones of Charleston, South Carolina.
Erik Carlson is the Galt House Hotel Banquet Chef, was trained at the Culinary Institute and has decades of experience in fine dining and events. Chef Carlson served as Banquet Chef for the esteemed Hilton Anatole in Dallas after six years at the Ritz Carlton Amelia Island.

Upcoming Culinary Events:
Thanksgiving Dinners November 23rd: 10 a.m. – 5 p.m. in Rivue and Archibald Cochran Ballroom
Breakfast with Santa’s Elves (featuring a VERY special surprise guest) December 2, 9 and 16th $20 per child, $30 Adult plus tax.
Christmas Eve Dinner December 24th 2 p.m. – 8 p.m. Rivue (plated) and Archibald Cochran Ballroom (buffet)
New Year’s Eve Party December 31st “Shaken not Stirred: A Night of James Bond” $125 per person, plus tax, featuring the Louisville Crashers, dinner, dancing and cocktails, Grand Ballroom
New Year’s Brunch January 1st 10 a.m. – 3 p.m. Archibald Cochran Ballroom
2018 5-Course Chef Dinners (Visit galthouse.com and rivue.com for details.)
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Re: Culinary changes in store at Galt House

by Robin Garr » Wed Nov 08, 2017 6:21 pm

Here's the short version:

The Galt House has added four new culinary professionals to their team as they prepare for a brand revitalization and renovation. ... rhe Galt House is completely reimagining all of its restaurants.
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Deb Hall

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Re: Culinary changes in store at Galt House

by Deb Hall » Wed Nov 08, 2017 9:36 pm

Three hotels? What 3 hotels do they own?
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Re: Culinary changes in store at Galt House

by Robin Garr » Wed Nov 08, 2017 9:51 pm

Beats me!
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Andrew Mellman

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Re: Culinary changes in store at Galt House

by Andrew Mellman » Wed Nov 08, 2017 10:17 pm

Deb Hall wrote:Three hotels? What 3 hotels do they own?


Galt House E, Galt House W, and Crown Plaza at airport

With Omni opening and Marriott upgrade, they had to do something like this to keep a share of convention business.
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Deb Hall

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Re: Culinary changes in store at Galt House

by Deb Hall » Wed Nov 08, 2017 10:19 pm

The east and west are two different hotels? That's crazy marketing.
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Re: Culinary changes in store at Galt House

by Jeff Cavanaugh » Thu Nov 09, 2017 9:34 am

No. Galt House, Crown Plaza and Embassy Suites on Fourth.
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Re: Culinary changes in store at Galt House

by Andrew Mellman » Thu Nov 09, 2017 10:18 am

Jeff Cavanaugh wrote:No. Galt House, Crown Plaza and Embassy Suites on Fourth.


Missed that . . . their web page doesn't list Embassy Suites, and evidently they are "partial" owners but manage the hotel. Back in the olden days they ran the two Galt Houses as separate entities (one up-scale suites, one standard) and I just remembered that!
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Robin Garr

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Re: Culinary changes in store at Galt House

by Robin Garr » Thu Nov 09, 2017 11:46 am

Andrew Mellman wrote:Back in the olden days they ran the two Galt Houses as separate entities (one up-scale suites, one standard) and I just remembered that!

That's the way I remembered it too, Andrew. When they built Galt House East, the thinking was that the two facilities together would be an awful lot to manage as a unit, so they had separate management teams on each. And, as noted, West general population and East more upscale.

It doesn't surprise me to see the owners doing things differently now that old Al is gone.
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Re: Culinary changes in store at Galt House

by Steve P » Fri Nov 10, 2017 12:00 am

Thank you for the "short version"....My eyes were glassing over and I felt a nap coming on after two sentences of their press release.
Robin Garr wrote:Here's the short version:

The Galt House has added four new culinary professionals to their team as they prepare for a brand revitalization and renovation. ... rhe Galt House is completely reimagining all of its restaurants.
Stevie P...The Daddio of the Patio

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