Executive Chef At Fenway Hotel Unveils New Menu Items

DUNEDIN, FL — Crispy Deviled Eggs and Virginia Peanut Soup are just some of the new offerings unveiled by the executive chef is at the HEW Parlor & Chophouse and Hi-Fi Rooftop Bar at the Fenway Hotel in Dunedin.

Executive Chef Eric McHugh was brought on last month to direct daily culinary operations at the hotel’s signature HEW Parlor & Chophouse and Hi-Fi Rooftop Bar. He also oversees 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.

“Eric fully embraces our mission to provide an elevated dining experience to our guests and locals alike, and we couldn’t be happier to welcome him to the HEW family table,” said Shawn Routten, general manager of Fenway Hotel. “He has wasted no time putting his culinary talents to work, already introducing several popular new items to HEW’s menus.”

With more than 20 years of professional cooking and 10 years kitchen management experience, McHugh has added a number of culinary delights at HEW, including Heirloom Tomato Carpaccio, Roasted Pumpkin Bisque, Duck Two Ways and Bone-In Veal Loin Chop (14 ounces), along with new vegan entrée options.

He has worked virtually every aspect of the restaurant industry, starting off as a busser and dishwasher, serving and bartending, and ultimately running James Beard-nominated kitchens. Prior to joining Fenway, McHugh was chef partner at Roy’s Hawaiian Fusion Cuisine in Tampa, where he specialized in Asian fare and flavors.

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 whiskey 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.