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Executive Chef Toby Joseph at the Riverside Hotel

Toby Joseph, Executive Chef at the Riverside Hotel, Fort Lauderdale, FL

A progressive culinary professional with more than 14 years of experience, Toby Joseph joined the Riverside Hotel in 2009 where he serves as Executive Chef.  In his role, Joseph oversees all food and beverage operations which include two restaurants and a staff of 35, and develops extensive wine lists and creative menus for special events.

Prior to joining the Riverside Hotel, Joseph worked in Houston as the Executive Chef at the acclaimed St. Regis Hotel, where he assisted in the opening of two restaurants—The Astor Court and The Remington Grill—both voted by Zagat 2003 – 2006 as one of the “100 best hotel restaurants.”  He has also collaborated on special events with such culinary masters as Daniel Boulud, Wolfgang Puck, and Norman Van Aken.

Joseph is a Boston native and a graduate of Johnson and Wales University, with a degree in culinary arts. He is a member of the American Culinary Institute of America and holds a series of awards.

 

Jason Cotter, Director of Restaurants, Riverside Hotel, Fort Lauderdale, FL

Jason Cotter, Director of Restaurants, Riverside Hotel, Fort Lauderdale, FL

With nearly 10 years of successful experience in the restaurant and hospitality industry already under his belt, Jason Cotter joined the Riverside Hotel in 2010 as Director of Food and Beverage. He currently oversees all food and beverage outlet operations at the hotel and has played a crucial role in property’s overall success.  His work has yielded the development of an outdoor night club and pool-side food and beverage service, along with wine list specials and trainings, all of which have resulted in increased revenue and productivity.

Prior to joining the Riverside Hotel, Cotter was the general manager and beverage director at Riley’s, Seafood-Steak-Lounge in Ft. Lauderdale. He also served as manager and assistant sommelier at the famed Emeril’s Miami Beach restaurant.

A graduate of Johnson and Wales University, Cotter holds an Associate of Arts Degree in Hospitality and Restaurant Management, with a focus in hospitality accounting.

Food & Beverage Team:

Kevin DeLuca – Banquet Chef

 



♻ In our continuous effort to be environmentally conscious, Riverside Hotel proudly encourages recycling and sustainability throughout our facilities. ♻