A Philosophy of Culinary Excellence & Innovation
Larry Monaco, Executive Chef at The Summit, A Dolce Hotel
Photo by Catie Viox
The Summit, A Dolce Hotel features not only a stunning art gallery and high-end hospitality experience, but also an excellent culinary experience.
“When it comes to food, we like to be innovative, think outside the box, be thoughtful in our presentation, be thoughtful of the ingredients that we use and be unique in playing on different ideas. That’s our philosophy,” says Executive Chef Larry Monaco.
Monaco serves as head of all of the Summit’s culinary enterprises, including banquets, room service offerings, an employee cafeteria, and the Summit’s restaurant spaces – Market, Overlook Kitchen + Bar, and Brew & Barrel.
With 45-50,000 square feet of banquet space, both indoor and outdoor, The Summit hosts five to six banquets per week for corporate meetings, weddings, bar mitzvahs and more. These banquets are served for anywhere from seven to 450 guests, with a kitchen staff of only 14.
“I have a really great staff. I’m confident in delegating what needs to be delegated for it to be completed to my expectations,” says Monaco. “I let them do their jobs while tweaking here and there, and I feel that’s what gets the best production from your staff. Then they feel empowered and get excited, and they want to do more.”
The Summit doesn’t shy away from innovation, offering twists on traditional restaurant offerings with a menu including avocado toast for brunch served as a large, open-faced style dish, homemade butter, and even chocolate ravioli.
The Summit will also celebrate their one-year anniversary in April, with The Rooftop Terrace space reopening soon for the season. You won’t want to miss it.
The Summit, A Dolce Hotel is located at 5345 Medpace Way Cincinnati, OH 45227. For more information, call 513.527.9900 or visit www.thesummithotel.com