Although the hotel is not scheduled to open its doors until June 1, 2016, the new Hilton Cleveland Downtown has announced its culinary chief. Executive chef Maxime Kien, a native of the Cote d’Azur region of France, will oversee all culinary operations at the 600-room hotel, most notably the upscale three-level restaurant named The Burnham, Bar 32, boasting an outdoor terrace on the 32nd floor, the lobby bar called Eliot’s Bar, and a casual grab-and-go spot named The Noshery.

“Chef Kien brings a wealth of experience and a diverse culinary background working at some of the most well-known hotels around the world,” notes Teri Agosta, general manager Hilton Cleveland Downtown. “We are delighted to have such an accomplished chef join our team and are thrilled to showcase his expansive knowledge and one-of-a-kind culinary touches that are sure to create memorable moments for all our guests.”

Growing up and working in the South of France, chef Kien earned three French culinary degrees by the age of 20. During his noteworthy career, the chef has worked in London, Atlanta, New Orleans and Las Vegas. Prior to his new position at Hilton Cleveland Downtown, Kien worked at Caesar’s Entertainment in Las Vegas, where he oversaw a team of 200 chefs.

“Food should not be complicated,” Kien explains. “Take a great farm product, treat it properly and delight the palate. My roots are in Mediterranean flavors such as, basil, tomato and olive, but it’s important for me to understand the influences and culinary tastes of this dynamic city and create fresh, local and in-season dishes for Cleveland.”


This article appears in Jan 27 – Feb 2, 2016.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.