Charlotte – John Beatty, general manager of The Dunhill Hotel and The Asbury, announced Matthew Krenz as the new Executive Chef of The Asbury restaurant at The Dunhill Hotel, effective May 14, 2016. The Asbury is one of the city’s top-rated fine dining and lunch venues, located on Tryon Street in uptown Charlotte. Krenz will be responsible for The Asbury and the full-service dining and banquet services at The Dunhill Hotel, which also rely on local sourcing.
“I am grateful, and I appreciate what Chris Coleman and so many have done to bring The Asbury—and me—to this place. Our guests will continue to be part of this restaurant’s growth as they help us push boundaries and respect tradition, too. I am humbled every day to work with our region’s farmers and suppliers. We have an incredible opportunity in Charlotte. I don’t ever want to take for granted what I put on a plate,” says the passionate 31-year-old.
Most comfortable in blue jeans and cowboy boots, Krenz has served as chef de cuisine at the hotel since September 2014. As the lead behind The Asbury’s overwhelming weekend brunch success, he’s also influenced the chef’s tasting menu, menu development and special events at the modern + southern restaurant. He knows the supplier side of the business firsthand: Krenz’s family ranch provides sustainably raised beef to the restaurant. Guests rave about the half-pound Krenz Ranch Burgers on the lunch and bar menus.
“Krenz’s contribution and dedication throughout his tenure at The Asbury to the restaurant’s mission of providing an unparalleled dining experience and its philosophy of supporting farmers, food artisans, and suppliers in the region make him the best choice to lead this brand forward and build on the solid reputation he and Chris Coleman have created.” –John Beatty, general manager, The Dunhill Hotel + The Asbury
The chef’s background is salted with respected chefs and Carolina dining experiences:
- From 2008 to 2012, Krenz worked with Shane Ingram at the James Beard-nominated Four Square Restaurant in Durham, N.C; Ingram cooked under Emeril Lagasse, Charlie Trotter and Patrick O’Connell before coming to NC. Krenz helped Ingram open G2B in Durham, N.C. and [One] Restaurant in Chapel Hill, N.C.
- Krenz staged with Chef John Shields at his Chilhowie, Virginia restaurant. Shields also studied under Trotter and opened the legendary Alinea with his wife Karen.
- He next cooked as Executive Sous Chef at Passion8 Bistro in Fort Mill, S.C.
- He’s participated as a guest chef at the North Carolina Restaurant & Lodging Association’s Manteo to Murphy Fundraiser, the Southern Spring Home & Garden Show, and multiple charitable events.
During summers with his grandparents in Georgia, the young Krenz spent the days pickling, canning and preserving vegetables and fruits. These memories today reinforce his commitment to local food communities built around farmers and artisan suppliers. Krenz lives that vision, every time he steps to the stove—or sets foot on the farm.
About The Asbury at The Dunhill Hotel: The Asbury restaurant at The Dunhill Hotel is named in honor of Louis Asbury, Sr., the Charlotte architect who, in 1929, designed the Mayfair Manor (now The Dunhill Hotel). Placed adjacent to the hotel’s lobby, the hotel rebranded and reconcepted its restaurant in January 2014 to bear Asbury’s name and serve modern, Southern cuisine that honors the past, celebrates the seasons, and looks forward
The restaurant’s team is lead by Executive Chef Matthew Krenz and Restaurant Manager Jenny Villapando. Carl Zimmerman is Sous Chef. The Pastry Chef is Jossie Perlmutter. John Beatty is the General Manager of The Dunhill Hotel + The Asbury.
Located at 235 North Tryon Street in Uptown Charlotte, The Asbury is open seven days a week; 11 AM to 10 PM, Monday through Friday and 9 AM to 10 PM, Saturday + Sunday. Brunch is served on Saturdays + Sundays, 9 AM to 3 PM, and dinner is served daily, 5 PM to 10 PM. Bar service at The Dunhill Hotel is available during all restaurant hours. For more information, visit www.TheAsbury.com or our media resources at www.DunhillHotel.com/Press-Room.
More about Chris Coleman’s next role: The Asbury congratulates Chef Chris on his next chapter. Call Susan Dosier at 704.993.7871 or email Tara Murphy at [email protected] for a copy of this press release.