Chef Tyler Anderson is excited to announce that he has reached an agreement to operate all food and beverage at the historic Goodwin Hotel in Hartford, CT. In a partnership with the hotel’s owners Charles Mallory and Randy Salvatore, Tyler and his team will create a program that works alongside the major redevelopment of the hotel. Charles and Randy have created something very special in the city of Hartford and this team intends to bring something special as well.
Chef Tyler and A.J. Aurrichio (Business Partner/Director of Ops) are currently operating two of Connecticut’s most award winning and talked about restaurants (Millwright’s & TheCook&TheBear). Together they bring with them many years of hotel experience (Four Seasons, Ritz Carlton, Rock Resorts). “There are so many moving parts to this operation that we wanted to assemble our version of a dream team, who will work with us to make this project a success.”
Alongside the food and beverage program Tyler and team will handle all events within the hotel. From weddings to conferences The Goodwin o ers diverse meeting options for groups of 10 to 700 guests.
All events will be managed by recent addition and asset to the team Heather Schold, who has served
as Head of Custom Events for The Hartford Courant and was Owner/President of Greystone Event Management. Heather has been brought on as the Catering Sales Director for the Goodwin Hotel as well as leading Anderson’s sales team. “We felt Heather would be a great t to work with us here, not only does she have an intimate knowledge of what the Hartford business market is looking for with events, but she also has the creative ability to bring an outside the box way of thinking which will help us create very unique events.” The group is currently booking events at the hotel and Heather can be reached for more info at email@example.com
The hotel’s restaurant and corner bar will be re-branded as Porrón&Piña. Restaurant Porrón will tap into the spirit of Spanish dining while utilizing Spanish and New England ingredients. It will feature a ‘Ham Bar’ from which guests can watch Chefs assemble platters of hams, charcuteries and cheeses from around the world and Connecticut. Porrón will also feature 60 wines by the glass, local draft beer and an exciting gin & tonic selection. The tapas driven menu will allow guests to sample a wider array of items, with the option to order an array of items to share, or à la carte Spanish steakhouse style. The food and service will be elegantly simple and will use the highest quality products that Tyler and his kitchen and bar team can procure.
Tyler is happy to welcome Chef Chris Bateman (formerly of Four Seasons, Jumeriah Dubai etc.) who will take the reins as Executive Chef. “We now have four food and beverage operations to manage, it was crucial to me that we nd a perfect candidate to take the spot of Exececutive Chef. It’s not easy to nd someone
with the skills needed to deliver the level of quality we intend on having for the restaurant and events. Chris is a very talented guy who brings a great blend of hotel and restaurant experience, I am very excited to be working with him.”
Vanessa Tosi currently of TheCook&TheBear and previously of Consortium Holdings Restaurant Group in San Diego will be promoted to General Manager of Restaurant Porrón. “Vanessa delivers a style of genuine hospitality that is very rare in this business. She has become a crucial part of our team and will still work with the team at TheCook&TheBear to continue the level of service that our guests there have become accustomed too.”
Located in the corner of the hotel is Bar Piña (Spanish for pineapple — the symbol for hospitality) which will be a multi faceted operation, that by day is a co ee and donut bar and in the evening functions as a cocktail bar. The bar will serve artisanal co ee from local roaster Giv (Canton, CT) and delicious American in uenced pastries with a focus on fun hand crafted donuts. Tyler’s long time teammate and Pastry Chef Kristin Eddy will still oversee all of his other restaurant’s sweet treats, but will handle all pastry at the hotel including the donut shop. “When we were looking at this project it only made sense to bring Kristin along, she’s amazing and everybody loves the pastry and donuts that Kristin and her team make. This project gives us the opportunity to build Kristin a true full service bake shop.” The co ee and donut bar will feature fresh squeezed juices, house made granolas and fresh fruit options. There will also be options for hot items including made to order breakfast sandwiches, egg dishes and Spanish style tortillas.
Heading the cocktail programs of Bar Piña, Restaurant Porrón, and private events is Tim Cabral (Ordinary, New Haven). “Tim has been a great friend for a long time and you won’t nd many bartenders who can deliver the mix of hospitality, knowledge and creative thinking that Tim can.” Tim will be putting together an extensive list of classic, modern and Spanish inspired cocktails, along with making in-house Vermouth.
The space will be designed and serviced as an extension to the hotel lobby. A place for hotel guests and locals to gather and enjoy. The decor will pay tribute to the old days of Hartford, a throwback to the golden age of the cocktail bar, shaken with touches of modern technique.
Another exciting addition to the Goodwin’s food and beverage program will be an 11 acre farm which the team will manage and use year round. The team is also putting together the initial plans to create an accredited Hospitality and Culinary Management School within the hotel. Students will be able to work in a real life environment with a good combination of clasess and time in the kitchen. “Finding, training and retaining good sta continues to be a struggle for restaurants across the country. Our thinking is if you can’t nd them, make them. I am very excited about the potential for the Hospitality and Culinary Program here.”
Tyler Anderson has twice been named Chef of the Year in Connecticut by the CT Restaurant Association. He has been nominated as Best Chef Northeast from the James Beard Foundation for the last four years in a row (2013-17). He was a Cheftestant on the most recent season of Bravo’s Top Chef, and also appeared (and won) on Food Network’s Chopped and Beat Bobby Flay. Tyler supports many charities including Share our Strength (a national organization working to end childhood hunger in the United States, of which he’s been the Hartford Chair for the past four years), as well as The American Liver Foundation, March of Dimes, and numerous others.
OPEN MONDAY — SATURDAY
Restaurant Porrón 11:30am to 3pm, 5:30pm to close Bar Piña 4pm to last call
Co ee & Donut Bar 6:30am to 11am