Michael Carstens is the new executive chef for the Lord Baltimore Hotel.
The chef, whose local experience includes stints at Harryman House in Reisterstown and Alizee American Bistro, will head all of the food and beverage operations at the recently renovated hotel, including its main dining space, French Kitchen.
Carstens has previously worked in various positions for Hilton Worldwide and Sheraton Hotel and Resorts. He has apprenticed at the three-Michelin-starred restaurant Alinea in Chicago and at the French Laundry in California.
In addition, Donna Simmonds has been named the pastry chef for the hotel. Simmonds, formerly the pastry chef at Marie Louise Bistro, will prepare desserts and pastries for French Kitchen as well as for LB Bakery, the hotel's informal cafe and coffeehouse.
At French Kitchen, Zeke Altenbernd has been promoted to the position of chef de cuisine. Altenbernd will be taking over the kitchen from Jordan Miller, whose official last day as the executive chef is May 1, according to information provided by the hotel.Copyright © 2014, The Baltimore Sun