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.