Kenneth Arnone has been with the New York Marriott Marquis since October 1994, and presently oversees the operations and performance of the hotel's world renowned View Restaurant and Lounge. This uniquely-styled, elegant, revolving facility is situated at the top of the Marquis, a 1,900-room, four-star and four-diamond, major convention and tourist hotel.
A native New Yorker, Chef Arnone received his training at the well-known Culinary Institute of America in Hyde Park, where he completed his Associate Degree in the Culinary Arts. He also participated in the school's continuing education program in American Cuisine.
Chef Arnone has garnered a wealth of experience from east to west coast. He served as Chef Tournant at Dallas'five-star restaurant "Actuelle" working alongside Certified Master Chef Victor Gielisse. Chef Arnonone then went on to open and manage "Connections Restaurant" in Tacoma, Washington. His talents were honed working alongside Certified Master Chef David Kellaway for two years at the "Salish Lodge" in Snoqualmie, Washington, where he assisted in preparing three Master Chef Dinners. In this position he also acquired his expertise in charcuterie and garde manager. Ken Arnone accumulated extensive grandscale catering experience working in Seattle where he served as Sous Chef at several annual benefits including the Northwest Wine Auction, and Seattle's yearly gala to benefit the City Zoo.
As The View's Chef, Kenneth is responsible for overseeing a team of 60 employees, creating menus and seasonal specials as well as events for the restaurant and lounge. He also leads The View's participation in various noted New York City annual events including Share Our Strength's "Taste of a Nation" and the American Institute of Wine & Food's Annual Tasting Event.
Chef Arnone has been awarded two silver medals in 1994 and 1995 at the Salon of Culinary Arts held in New York City and sponsored by the Soci�t� Philanthropique. He is also a member of the American Culinary Federation.
