The Conrad Indianapolis hotel in the US hands its kitchens to Kenneth Rivera, from the Conrad Orlando

The Conrad Indianapolis hotel has appointed Kenneth Rivera executive chef, in charge of all its dining. Announced by the hotel on 10 November 2026, in the heart of Indiana’s state capital, the arrival of this chef from the Conrad Orlando, in Florida, comes as the property is being transformed, from its rooms and suites to its public spaces.

Kenneth Rivera takes charge of all dining

The new executive chef leads the culinary strategy and operations across the whole hotel. His remit runs from the house restaurant, The Lounge, to banqueting, by way of in-room dining, weddings and events.

He reports to Ryan Fitzgerald, general manager of the Conrad Indianapolis, a property of Conrad, one of the Hilton group’s luxury brands (see the 25 Hilton brands ranked from luxury to economy).

15 years in kitchens, from Puerto Rico to Orlando

Kenneth Rivera has more than 15 years of experience. Before Indianapolis, he was chef de cuisine at the Conrad Orlando, where he helped run one of the resort’s major restaurants, which serves a very large number of covers.

He previously held senior kitchen roles in resorts and luxury restaurant concepts in Florida and Puerto Rico.

A calling born in the family restaurant

His calling began in his family’s restaurant. According to the hotel’s announcement, his cooking rests on three principles: fresh produce, technical rigour and respect for where ingredients come from.

In the announcement, Kenneth Rivera says: “This is an exciting moment for Conrad Indianapolis, and I’m honored to lead the culinary team into its next chapter. My focus is on delivering exceptional, ingredient-driven dining experiences that honor the hotel’s luxury heritage while introducing thoughtful, contemporary approaches across every touchpoint of our food and beverage program.”

Why a new chef in the middle of a renovation?

The appointment comes during the hotel’s transformation: redesigned rooms and suites, refreshed public spaces. The announcement gives neither a timetable nor a budget for the works.

Ryan Fitzgerald explains: “We are thrilled to welcome Chef Kenneth Rivera to the Conrad Indianapolis family. His track record of excellence in luxury resorts and high-volume operations brings invaluable expertise to our team as we continue to refresh our spaces and elevate every touchpoint of our guest experience.”

247 rooms a stone’s throw from Monument Circle

The hotel, which bills itself as “the city’s premier luxury hotel”, has 247 rooms and suites, including Collection Suites, more than 16,000 square feet (about 1,490 m²) of event space, an urban spa and its restaurant, The Lounge.

It sits a stone’s throw from Monument Circle, the city’s central square, and from the Indiana Convention Center. Hilton is also preparing eleven luxury hotels for 2027; in Switzerland, we covered another change of chef, the arrival of Simon Quétineau at the Beau-Rivage Palace in Lausanne.