Jared Chorney, a “foodie” both professionally and personally, is The Townsend Hotel’s food and beverage director. Since winter 2013, Chorney has been responsible for managing the day-to-day operations of the hotel’s food and beverage department, including the award-winning Rugby Grille, The Townsend Bakery, The Corner and the property’s banquet operations.
Prior to joining The Townsend, Chorney, a culinary industry veteran, most recently served as the general manager of food and beverage operations for the Baronette Renaissance Detroit-Novi 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 also is the former proprietor of Palma Restaurant, a Mediterranean-inspired small plates bistro in New Milford, Conn.
So how does a career gastronome keep himself and The Townsend’s food and beverage program at the top of its class? “Listen to what your guests are saying to you. I have met so many people who think the way they have been doing things for 20 years is the only way…but trends change, and guests’ tastes change,” said Chorney. “You have to be flexible and willing to adapt to what your core group of customers are looking for.”
Chorney also credits his success with the ability to think like an owner. As an entrepreneur who started his own business at 21, Chorney keeps his focus on what is best for the customer and the longevity of the business.
In addition to food and wine, Chorney is a fan of travel and automobiles. He names the opportunity to meet and serve “The Galloping Gourmet” Graham Kerr, as his most memorable career moment to date!
A fan of wine, travel and automobiles, Chorney says his favorite aspect of his job with The Townsend is the opportunity to interact with the hotel’s variety of amazing guests on a daily basis.