New York Hilton Midtown Appoints Craig Burdick as Director of F&B

NEW YORK—The New York Hilton Midtown has appointed Craig Burdick to the position of director of F&B. Burdick will manage the culinary program for the 1,932-room hotel, including the Herb N’ Kitchen market/restaurant and banquet facilities.

“Having been a valuable team member at New York Hilton Midtown for the past 10 years, I am thrilled to now have Craig at the forefront of our food and beverage operations,” said Laurens Zieren, GM, New York Hilton Midtown. “His extensive experience and passion will elevate our culinary team and continue to solidify the hotel as a leading destination for unforgettable conferences, meetings and events.” 

As a New York Hilton Midtown veteran, Burdick was the executive director of banquet operations since 2006 and has generated more than $50 million annually. Prior to that, Burdick served as the director of banquets at the Sheraton Boston Hotel. His career in food and beverage operations began at the Sheraton Wilmington in Delaware as the director of banquets and later as director of food and beverage operations.