Meet The Team

Meet The Team 2017-06-08T00:00:37-04:00


Daniel J. Keating, III
Owner & Developer, Hilton Philadelphia at Penn’s Landing

As a leader in the real estate development, construction and environmental management fields for more than forty years, Dan Keating has built a lauded portfolio and reputation that spans far beyond the Philadelphia region. Long involved in the development and growth of the Delaware River Waterfront, Dan set his sights on building the first waterfront hotel in Philadelphia. In 2000 he opened the Hilton Philadelphia at Penn’s Landing (formerly known as the Hyatt Penn’s Landing) – one of the first hospitality developments along the Delaware River. Today, the Hilton Penn’s Landing stands as a year-round hub for activity along the river and a staple in the Philadelphia hotel community.

As a patriotic man and maritime fan, the hotel took on Dan’s vision to provide visitors and locals alike a glimpse of life along the river. Now, the new waterfront dining experience will take guests one step closer to the waterfront with the nautically inspired Keating’s Rope & Anchor, Bar + Kitchen.


George Gilfesis
Executive Chef, Hilton Philadelphia at Penn’s Landing

Chef George Gilfesis is an accomplished culinary expert who brings fine dining and quality banquet dining experience to the Hilton Philadelphia at Penn’s Landing and its culinary counterparts.

With more than 25 years of progressive experience in the hospitality industry, Chef Gilfesis focusses on creating globally inspired dishes with quality ingredients that appeal to individual guests as well as large-scale event attendees. Always committed to providing a memorable dining experience, Chef Gilfesis artfully crafts dishes and full-scale menus that are unique to each venue and event.

From 250-seat dining rooms to 36,000 square-feet of banquet space, Chef Gilfesis is a proven leader unifying culinary teams with a customer-focused mission. Previously serving as Executive Chef and Sous Chef for large hotel brands and regional fine-dining restaurants, Chef Gilfesis joined the Hilton Philadelphia at Penn’s Landing in November 2015. He is a graduate of the Restaurant School of Philadelphia and recipient of the 2013 Open Table Diner’s Choice Award.


Alan Cagle
Food and Beverage Director, Hilton Philadelphia at Penn’s Landing

Over the course of 18 years in the food & beverage industry, Alan Cagle has been involved in virtually every aspect of operations. Experienced in restaurant, catering, culinary and hotel hospitality trades, Alan has delivered guests quality service, stunning environments, and spectacular culinary creations.

Alan began his career in Holmdel, New Jersey supporting a family owned farm market where he became fascinated with the harvesting and handling of produce, along with specialty produced products. With this knowledge under his wings, in 1998 Alan joined Brinker International, a free standing restaurant corporation and began his path toward leadership roles that included areas such as front of house service, beverage, and Chef. In 2015, Alan joined Hilton Philadelphia at Penn’s Landing as the Director of Food and Beverage, re-embarking on his passion for creation of amazing food and beverage offerings. In summer 2016, Keating’s Rope & Anchor, Bar + Kitchen will launch, offering nautically influences cuisine paired with breathtaking views of the Delaware River waterfront along with a full transformation of the hotel’s 24,000 square feet of function space scheduled for January 2016.

Prior to joining the Hilton team, Alan took part in the successful opening of over five restaurants, with locations focusing on the Eastern region of the country. Eventually, Alan oversaw regional operations for a large Italian restaurant corporation, overseeing six restaurant operations situated within the New Jersey and Pennsylvania market that produced over $30 million in sales annually. In 2007, Alan transitioned in to the hotel and hospitality industry, joining Hyatt Regency Princeton. During his tenure at this property as Food and Beverage Director, Alan participated with the creation and implantation of a contemporary Northern Mediterranean inspired restaurant called Artisan Kitchen and Lounge, offering high end cuisine complimented with inviting atmospheres. While in this position, Alan also led the role in the re-invention of 36,000 square feet of banquet and catering function space areas, producing up to $12 million in annual sales, and hosting a large range of high end gala’s and community well known events.