Bushey has been named as Executive Chef at the Clarion Hotel on Century Drive in Bristol.
An award-winning chef, Bushey has cooked at restaurants including The Phoenician Resort in Scottsdale, Arizona, the Publick House Historic Inn in Sturbridge, Massachusetts, and the Acqua Oyster Bar in Vernon, as well as the the former The Emporer in Hartford, the Hartford Club, the Country Club of Farmington, Simsbury Inn and most recently his seasonal seafood shack, Fay’s Place, in Bolton.
“Our on-site restaurant and banquet hall is a focal point of the new hotel,” said James C. Frenis, CHA, Chief Executive Officer of Prestige Hospitality Group, LLC , hotel operators. “We are fortunate to have someone of Chef Bushey’s fame and caliber help us create a superb culinary experience for our guests.”
Bushey graduated from Johnson & Wales University in 1994 with a degree in culinary arts. In 2004, he was inducted into the prestigious Les Amis D’Escoffier Society and The Chaine des Rotisseurs.
The hotel is currently being renovated and expanded with work scheduled to be completed next month. The hotel will transition to a DoubleTree by Hilton and include The Willows restaurant featuring New American cuisine and a 5,000 square foot ballroom serving up to 500 guests.