The Cincinnatian Hotel

Cincinnati, Ohio

601 Vine Street
Cincinnati, Ohio 45202
United States
At A Glance
Historic Hotels of America Lifestyle
Opened 1882
Renovated 2014
Guest Rooms 146
Suites 7
DBL/DBL 7
King Rooms 67
Check in 3:00 PM
Check out 12:00 PM
Smoking rooms No
Pets allowed Charges apply
Self parking 35 p/day
Seasonal Rates: High Low Shoulder
JanFebMarAprMayJunJulAugSepOctNovDec
Number of Meeting Rooms 6
Ideal Group Size 50
Max Group Size 100

Fees/Taxes

Resort Fee N/A
Room Tax 10.5%
Sales Tax 6.5%

Airport Proximity

Cincinnati Municipal Lunken Airport
13 min 8 miles (13 km)
Cincinnati/Northern Kentucky
20 min 12 miles (19 km)
Amenities
Business:
Business center
Concierge
Complimentary Internet Access
Parking (surcharge)
Dry cleaning/laundry service
Non Smoking facility
Dry cleaning/laundry service
Complimentary Downtown London Taxi Servi
Hotel airport Suburban
Recreation:
Fitness center
Nearby:
Duke Energy Convention Center
US Bank Arena
Cincinnati Zoo
Great American Ballpark/Reds
Paul Brown Stadium/Bengals
Cincinnati Art Museum
Contemporary Art Museum
Newport Aquarium
Riverbend Music
Freedom Center
Fountain Square
Paramount Kings Island
Dining, Food & Beverage
Onsite Dining: Capacity
Palace Restaurant
80
French-American
The Cricket Lounge
40
American/Light Fare
F&B Averages:
Breakfast Buffet $24-28 Cont. $22
Lunch Buffet $24-28 Plated $25-36
Dinner Buffet $35-65 Plated $38-55
Coffee Break $10
2-Hour Open Bar consumption
Meeting Space
Largest Meeting Room 1,144 ft²
Indoor Meeting Space 3,157 ft²
Indoor/Outdoor Meeting Space 3,157 ft²
Capacity Chart
Denman Room 330 22x15 9 16 25 20 20 15 0 0 0
Filson Room 1,144 52x22 9 60 120 90 125 45 42 45 0
Ludlow Room 450 25x18 9 20 40 30 25 18 15 18 0
Maxwell Boardroom 253 23x11 10 0 0 0 0 12 0 0 0
St. Clair 252 18x14 9 0 15 20 10 0 12 0 0
Symmes Room 728 28x26 10 25 70 46 70 20 18 20 0
News
The Cincinnatian Hotel welcomes Executive Chef Joe West
Posted February 3, 2014
The Cincinnatian Hotel and Palace Restaurant proudly introduces Kansas City native Joe West as its new Executive Chef. For the last several years Chef West has been plying his trade as Chef de Cuisine at one of Kansas City's best restaurants, Bluestem, where he worked under Chef Colby Garrelts, James Beard Award winner: Best Chef of the Midwest for 2013. Throughout his career, he has worked under four Food & Wine Magazine Best New Chefs and five James Beard Award Winners.

Born in Japan where his father, a Marine met his mother, West quickly understood the respect for food as art. West grew up around professional kitchens as a kid while his mother was a server of two high end restaurants in Kansas City.

As a family, they would dine out and embrace the food culture as much as possible. He credits this exposure at an early age as a foundation to his love for food. West began his culinary career at the age of 16 as a prep cook at 40 Sardines under James Beard Award winning Chefs, Debbie Gold and Michael Smith. West knew then he had found his calling and went on to compete in and win a number of national culinary competitions to garner a scholarship to one of the country's best culinary schools.

During his time in school, he had the privilege to stage during the opening year of Alinea, home of Chef Grant Achatz, cook in the kitchens of Lachlan Mackinnon-Patterson, Kevin Taylor and Bryan Moscatello. West graduated on the Dean's List of Johnson & Wales University in 2007.

After culinary school, West went on to fine tune his skills and create his own personal style through a culmination of well known culinary mentors and highly decorated establishments. First, he returned to Bluestem as Pastry Sous Chef, working under Megan Garrelts, a James Beard Outstanding Pastry Chef Award Semi-Finalist. He then joined the team at the Delaware Café as Executive Chef, where he became the youngest Executive Chef to achieve a 3 and half star rating by the Kansas City Star at the age of just 22. He later moved west to be Chef de Partie at the 5 Star, 5 Diamond and Michelin 2 Star, Alex Restaurant and was promoted to Sous Chef at Stratta, both under Alessandro Stratta, at the Wynn Las Vegas.

After three years in Vegas, West decided to return home to Kansas City, where he was welcomed back to Bluestem as Chef de Cuisine.