RICHMOND, Va.—Richmond local Tia Wood will be joining the Hilton Richmond Downtown team as its new executive chef. She brings more than a decade of experience to the hotel’s dining program and cocktail bar and lounge, Gather & Hem.
Wood was previously with The Housepitality Family, where she headed the culinary teams at Boathouse and Casa del Barco. She was also a kitchen manager at Cooper’s Hawk Winery & Restaurants, where she trained and mentored kitchen staff. Since beginning her career in the kitchens of Richmond’s Jefferson Hotel, she has held leadership roles in many establishments.
In her new role, Wood will lead the culinary vision for both the Hilton Richmond Downtown and Gather & Hem. A new seasonal menu refresh at Gather & Hem is slated for later this summer, featuring such dishes as Richmond egg rolls with Mexicali ranch and a decadent chocolate chip cookie crème brûlée with a torched cookie dough crust.
“We are excited to welcome Chef Tia Wood to the Hilton family,” says Brian Koenitzer, general manager of Hilton Richmond Downtown. “Her background and passion for creating dining experiences perfectly align with our commitment to delivering outstanding service and Virginia-inspired cuisine. We look forward to seeing her elevate our catering and everyday dining at Gather & Hem and throughout the hotel’s dining and event spaces.”
Located at 501 E. Broad St., the historic Hilton Richmond Downtown offers more than 17,000 square feet of event space, including two elegant ballrooms, the Ensemble hybrid meeting room, and the chic Gather & Hem lounge, which offers a refined setting for semi-private and private events of up to 120 guests. Under chef Wood’s direction, the hotel’s event catering program will continue to offer custom menus and curated experiences for gatherings ranging from intimate celebrations to grand receptions of up to 270 guests.
