James Beard-winning chef to head dining operations at Sagamore Pendry Baltimore hotel

Chef Andrew Carmellini will lead the food and beverage operations at Kevin Plank's Fells Point hotel.

The New York chef heading the restaurant at Sagamore Spirit Distillery will also run the food and beverage operations at Under Armour CEO Kevin Plank's Fells Point hotel. 

Chef Andrew Carmellini, Josh Pickard and Luke Ostrom of NoHo Hospitality Group are partnering with Plank's Sagamore Development Co. on the forthcoming Sagamore Pendry Baltimore hotel, according to a news release.

Carmellini's group will operate the hotel's restaurant, Rec Pier Chophouse, as well as its whiskey bar, The Cannon Room, and the pool bar and grill. It will also provide room service and catering for events in the hotel's ballroom.

The 128-room hotel at Fells Point's redeveloped Recreation Pier is expected to open next year. The hotel will be the second under the Pendry flag, a division of California's Montage Hotels & Resorts.

NoHo Hospitality Group is also opening a restaurant on the campus of Plank's Port Covington distillery.

Carmellini has won two James Beard Awards, and his group operates New York restaurants including Bar Primi, The Dutch, Lafayette and Locanda Verde.

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