Hollaender leaves for D.C.; Rogers moves to Grand Bohemian

Written By Scott Joseph On May 7, 2021

Tempura Avocado

Laurent Hollaender has left his job as executive chef for the Grand Bohemian in downtown Orlando to assume that role at a soon-to-open hotel in Washington, D.C. Taking over the executive chef position at the Bohemian is Venoy Rogers III, who was previously with B Resort near Walt Disney World.

Hollaender will be part of the opening team of the Kimpton Banneker near Dupont Circle. He will oversee a ground-floor French bistro called Le Sel as well as a rooftop lounge and restaurant called Lady Bird. Not sure if there’s any relation to the former First Lady or Lyndon Johnson but Hollaender does include a stint as executive chef for the National Democratic Club on his resume.

Hollaender, a native of Strasbourg, France, joined the Grand Bohemian staff nine years ago.

At B Resort, which he joined in 2016, Rogers oversaw the critically acclaimed American Kitchen Bar & Grill (and shared his recipe for tempura avocado with us in a Compliments of the Chef episode, pictured at top).

His new venue will be the Boheme, the tony restaurant off the boutique hotel’s elegant Bösendorfer Lounge. The restaurant, which opened with the hotel in 2007, has undergone a few changes over the years, but Rogers said Friday that he accepted the job under the precept from the general manager that a menu change shouldn’t be his first priority. “People love what’s going on there and what chef Laurent has created,” he said. And he’s fine with that: “There’s plenty of other things to do.”

David Roldan, a former executive sous chef at B Resort who left to work at JW Marriott Bonnet Creek and then Kabooki Sushi, will return to the property to assume the role of executive chef.

Southeast 9 23 Bosch

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Scott's Newsletter