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SugarHouse Casino hires Terry White as executive chef

26 February 2016

(PRESS RELEASE) -- When the steaks are this high, who wouldn’t bet on a hometown culinary hero? That’s exactly what SugarHouse Casino is doing, announcing today that Terry White will serve as executive chef for Hugo’s Frog Bar & Chop House, the SugarHouse Casino Event Center and VI.P culinary.

White, a Philadelphia native, has more than 38 years of experience in the restaurant and hospitality industries. He’s held nearly every position in restaurant service. Prior to joining the SugarHouse team, White served as the director of operations for Frog Spring Restaurant Group (no connection to Hugo’s Frog Bar & Chop House) in Cape May, New Jersey. White opened M’Ocean as executive chef in Cape May in 2014.

“Terry’s background is the perfect fit for us, and he will be a terrific ambassador for both the SugarHouse and Hugo’s brands,” said Wendy Hamilton, SugarHouse Casino general manager. “Whether guests come to enjoy a traditional steak dinner or modern seafood dish, Terry’s food and his leadership will impress and delight.”

White is no stranger to the steakhouse scene, having also worked at Del Frisco’s Restaurant Group (New York) and Palm Restaurant Group (Chicago). A graduate of Archbishop Ryan High School, White began his career as an apprentice in Georges Perrier’s pastry kitchen at Le Bec Fin. He currently resides in Avalon, New Jersey.

“My goal is to make certain that guests enjoy their first taste of Hugo’s and that their experience ensures they will return again and again,” said White. “I’m looking forward to being part of this exciting moment in SugarHouse’s expansion.”

The opening of Hugo’s Frog Bar & Chop House is part of the casino’s $164 million expansion. Hugo’s is part of the nationally recognized Gibsons Restaurant Group (GRG) based in Chicago and the only restaurant group in the country to have its own USDA Certified Angus Beef Program. Located on the casino’s first floor, the restaurant will serve classic steakhouse cuisine with a modern twist. Hugo’s menu also boasts fresh seafood, along with an extensive wine and cocktail list, and impressive signature desserts.

Additionally, GRG is the exclusive caterer for the SugarHouse Casino Event Center, which White will also lead. The second-floor, 30,000-square-foot addition will feature GRG’s entire Hugo’s menu as guests experience floor-to-ceiling windows and panoramic views of the riverfront and the Ben Franklin Bridge.

The Event Center is one of the casino’s new amenities that, through expansion, are creating 500 new full-time jobs. Hugo’s is one of seven new restaurants opening at SugarHouse over the next few months, with many of the positions in the food and beverage department still available. Those interested in applying for jobs with excellent benefits can find the opportunities at www.bestjobsinphilly.com.

White’s role as executive chef is effective immediately, pending final approval by the Pennsylvania Gaming Control Board. For more information about SugarHouse Casino and its expansion, please visit www.sugarhousecasino.com.

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