Fenway Hotel Announces New Executive Chef at HEW Parlor & Chophouse

DUNEDIN, Fla. (Dec. 12, 2022) – Fenway Hotel in Dunedin, Florida, announced today the appointment of Clayton Parrett as its new Executive Chef. Parrett will direct daily culinary operations at the hotel’s signature HEW Parlor & Chophouse and Hi-Fi Rooftop Bar. He will also oversee food and beverage operations for meetings, corporate events, local catering functions and special occasions in the hotel’s 10,000 square feet of indoor and outdoor event space.

“Chef Clayton brings a wonderful mix of culinary creativity and southern Creole influences to Dunedin,” said Adam Duffey, general manager of Fenway Hotel. “We’re excited to see how he’ll put that bayou blend to work with our exceptional culinary team to enhance the guest experience at Fenway for years to come.”

With more than a decade of culinary and hospitality experience, Parrett is a native of south Louisiana, where he grew up learning time-tested regional traditions and how to live off the land. His early love of food led to a job at a butcher’s market, where his interest in cooking quickly became a passion. Parrett worked in kitchens throughout Louisiana, learning the classic techniques of traditional French, Cajun and Creole cuisines. His culinary journey took him from Davidson Hotels & Resorts in Baton Rouge to leading food service companies Compass Group and Sodexo in Florida. Parrett collaborated with top chefs at the Orange County Convention Center, Amalie Arena and other venues before becoming Executive Chef at IMG Academy in Bradenton, where he worked with a wide range of national and international professional athletes.

Originally opened in 1927, Fenway Hotel is an icon of the jazz age, playing host to notable explorers, artists, politicians, musicians and living legends in its time as an operating hotel. Considered to be the “most historically valuable structure” in Dunedin, the hotel was also home to the first radio station in Pinellas County, which began broadcasting from the roof of the Fenway in 1925. Today, the hotel features 83 guest rooms and suites; HEW Parlor & Chophouse, featuring chophouse cuts, chef-driven seasonal preparations and extensive whisky and Scotch collection; Hi-Fi Rooftop Bar overlooking St. Joseph Sound; a combined 10,000 square feet of indoor and outdoor event space, featuring the Caladesi Ballroom with water views; a resort-style pool; and an expansive front lawn ideal for events.

For more information on Fenway Hotel, visit FenwayHotel.com.

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