Fidelity Hotel, the 97-room boutique hotel situated in the heart of Cleveland’s historic Short Vincent District, and its signature restaurant, Club Room, are delighted to share the appointment of new culinary leader, Executive Chef Daniel Young.
“We are thrilled to welcome Chef Young back home to Cleveland! As a native, he has shown tremendous enthusiasm for the property’s opening and where he can take our culinary program, so we know he will instill a sense of belonging and excitement into the kitchen,” said Eric Conrad, general manager. “His expertise, passion for the destination, and infectious personality will generate momentum for our culinary team, to raise the bar on the exceptional dining experiences we provide for our guests and locals.”
At the start of his career, Young grew up working in kitchens on the east side of Cleveland, where he met and worked for Michael Symon at the legendary Lolita, learning the craft of butchery, charcuterie, and scratch cooking. Following his time at Lolita, Young went on to open Mabel’s BBQ with the Michael Symon team, which led to his spearheading of opening the Las Vegas location. Motivated by a new desire to travel, Dan relocated to Portland, ME, where he became the Chef de Cuisine at Fore Street, a renowned farm-to-table restaurant owned by Chef Sam Hayward and Dana Street. At Fore Street, he collaborated with numerous farmers, fishermen, foragers, and artisans to create a daily-changing menu, most of which was prepared over a wood fire. During Dan’s tenure, the restaurant received two nominations for the James Beard Foundation’s Outstanding Restaurant award. In 2021, Chef Young moved to Denver and became the Executive Chef of HALCYON, a 154-room boutique hotel in Cherry Creek. During his time at the property, he oversaw all culinary operations and, most notably, relaunched the lively neighborhood all-American bistro and bar, Local Jones, and rooftop concept, Rare Bird.
Today, Young will pilot all culinary initiatives at Fidelity Hotel, including revamped menu design, ingredient sourcing with a focus on local and regional vendors, and banquet selections, with a primary focus on the full-service signature restaurant, Club Room. Chef Young will transform the kitchen into a dynamic, high-energy space with his fervent eye for detail and gained expertise through his colorful career, all while crafting menus that present creative takes on local favorites. As his first initiative, Chef Young will be introducing lunch and brunch offerings at Club Room, with menu staples including the Club Room Club with smoked turkey, bacon, lettuce, tomato and Duke’s mayonnaise and served on leavened baker pan de mie and the Chicken Schnitzel with roasted beet mustard, fennel, pickled onion and frisee.
Chef Young’s appointment emphasizes Fidelity Hotel’s commitment to establishing a distinctive dining program, as his leadership and deep local connections will champion skill development for his team and elevate the hotel’s culinary offerings.
