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columbuschefs.com Hilton Columbus... Antonio Pologruto, Executive Chef Hilton Columbus Chef Pologruto commands kitchens in the newest, busiest hotel in Columbus, the Hilton in Easton Town Center. He was the grand opening chef in July 2000 and continues to oversee an international team of professional culinarians. On an average, including banquets, his crew prepares food for more than 2,500 guests meals daily. Chef Pologruto, a native of Genoa, Italy, came to America at age 3. His first restaurant job came at age 14 in Philadelphia, in a Swiss restaurant. He did all the early career chores - peeled potatoes, washed dishes, cleared tables, “honed skills” as he says today. Chef Pologruto’s first line cook job came at age 16 as a sauté cook. In 1962 he graduated from the Culinary Institute of America when it was in New Haven, Conn. on the Yale University campus. Prior to coming to Columbus, he was with Hyatt Hotels for 11 years. His specialty today is Continental cookery - Italian-French entrees. Chef Pologruto’s unique offering to the food business is his favorite aspect in food service. He likes high volume cooking, the type necessary when it comes to banquets. At the Hilton Columbus, he is put to the volume test daily. While his Hilton is a major banquet destination, the chef still serves formal afternoon teas, by reservation only, one of the few such places in Columbus. Hilton Columbus 3900 Chagrin Dr. (Easton Town Center) Columbus, Ohio USA www.hiltoncolumbus.com 614-414-5000 next chef back to galaxy