Royal Oak Resident Named Chef de Cuisine of The Townsend Hotel's Rugby Grille

The Townsend Hotel, a AAA 4-Diamond luxury property known for its exceptional service and amenities, including its award-winning Rugby Grille, today announced the addition of three new team members, all responsible for varying aspects of the hotel’s culinary services.  Jared Chorney joins the hotel as food and beverage director, David Brown as manager of The Rugby Grille and In Room Dining and Andrew Alcid as the Rugby Grille’s chef de cuisine.  The announcement was made by The Townsend Hotel’s Managing Director Steven Kalczynski.

As food and beverage director, Jared Chorney, 36, is responsible for managing the day-to-day operations of the hotel’s food and beverage department, including The Rugby Grille, The Townsend Bakery, The Corner bar and the property’s banquet operations.

Prior to joining The Townsend Hotel team, Chorney most recently served as the general manager of food and beverage operations for the Renaissance Baronette Hotel in Novi, Mich.  Prior to that, the Rhode Island native served in the same role at the Renaissance Providence Downtown Hotel in Providence, R.I. 

Chorney, a resident of Northville, also is the former proprietor of Palma Restaurant, a Mediterranean-inspired small plates bistro in New Milford, CT.

David Brown, 49, has joined The Townsend Hotel as manager of its fine dining restaurant, The Rugby Grille, and In Room Dining, where he is responsible for overseeing the restaurant’s daily operations and guest experiences. 

Prior to his role with The Townsend, Brown, a certified sommelier, most recently served as the marketing director for SOIF de…wine selections, a French wine distributor in Grosse Pointe Park.  Prior to that, Brown served as manager for several well-known area eateries, including 220 Restaurant in Birmingham, Mich. and Ruth’s Chris Steakhouse in Troy.

A Rochester resident, Brown, who has regularly contributed to The Wine Spectator and Wine & Spirits magazine, completed coursework at both Oakland University in Rochester Hills and Walsh College in Troy. 

The Rugby Grille also recently welcomed Andrew Alcid to its team in the role of chef de cuisine.  In this role, Chef Andrew works closely with the Hotel’s executive chef on menu concepts, as well as ensuring consistent quality in the daily preparation of all menu items.

Chef Andrew, 30, joins The Townsend Hotel team from his previous role as sous chef with Sodexo in Cattletsburg, KY.  Prior to that, he spent nearly 10 years in the kitchens of various high-profile eateries throughout Chicago.

A resident of Royal Oak, Chef Andrew received his culinary education at the Cooking and Hospitality Institute of Chicago. 

“An important part of the guest experience at any luxury hotel is the culinary offerings,” said Kalczynski.  With Jared at the helm of The Townsend’s food and beverage operations, David ensuring the finest dining experience at our Rugby Grille and Chef Andrew joining our stellar team in the kitchen, we are confident that our guests will enjoy some of the best dining experiences available anywhere.” 

Source: Townsend Hotel press release