Director of Food and Beverage | Executive Chef
Our tradition of consistently delicious cuisine is upheld by the talent and experience of our chefs. Each brings a wide range of epicurean skill and knowledge, imparting our signature quality to every menu and dining experience.
Director of Food and Beverage and Executive Chef Bernhard Götz, has been with the Little America Hotel property since 2004 and came with an impressive history of over 40 years of culinary experience and expertise.
Since beginning formal training in 1968 in his native Germany, Chef Götz has forged a remarkable career, with accomplishments ranging from ice carving awards to being featured in the PBS “Great Chefs of America” series.
After his training and apprenticeship in Germany, Chef Götz founded several restaurants in Bermuda and South Carolina. He joined Sheraton in 1980 and has worked at several different Sheraton hotels over the past 25 years, expanding his culinary resume with each regional cuisine. As the Director of Food and Beverage and Executive Chef, he oversees the entire kitchen operation and food service for Little America.
Götz’s leadership ability and excellence in the field has earned him much recognition over the years: He was twice named Federation Chef of the Year by the New Orleans Chapter of the American Culinary Federation, and twice elected as president of the Chapter. He was named Sheraton Executive Chef of the Year and was the Sheraton representative at the International Tourism Business Exchange in Berlin, Germany, the largest travel trade show in Europe. Chef Götz was selected ACF Western Regional Chef of the year in 2008 and qualified to compete for the national chef of the year in Las Vegas in 2008. Chef Götz is also very active in community and local charity events, lending his leadership and skills whenever possible.