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TAMPA —The new foodie-focused hotel in Hyde Park, the Epicurean, has named Eric Hale as the manager of Élevage, the hotel's signature restaurant. Élevage seats 85 and serves breakfast, lunch and dinner. As general manager, Hale will oversee day-to-day restaurant operations, staff training and customer relations. He is also responsible for EDGE, the hotel's rooftop bar.
Prior to joining Élevage, Hale served for more than two years as the general manager of the Ocean Prime restaurant in Tampa, where he led a team of more than 100 associates and managers. He also worked as the general manager for The Polo Grill and Bar in Lakewood Ranch and as a manager and sommelier for Morton's The Steakhouse in Boston.
“Eric will work closely with award-winning Executive Chef Chad Johnson on his vision for the menu,” said Tom Haines, general manager of the Epicurean hotel. “He will also collaborate with the Bern's Steak House and Bern's Fine Wines and Spirits' sommeliers to further cultivate the hotel's wine program.”
Opened in December, the Epicurean hotel was developed in collaboration with Tampa-based hospitality company Mainsail Lodging & Development and the Bern's Steak House. The hotel is the first newly constructed hotel property in the United States to join the Autograph Collection of Marriott International Inc.
The Epicurean Hotel features 5,200 square feet of event space, a culinary classroom known as the Epicurean Theatre, Élevage, EDGE rooftop bar, Chocolate Pi pâtisserie, Bern's Fine Wines & Spirits wine shop and Evangeline full-service spa.
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