About
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About Us

Providence New American Kitchen is a locally-owned, full-service contemporary American restaurant featuring locally sourced ingredients located in the historic Hilton President Hotel at 1329 Baltimore in downtown Kansas City, Mo. The restaurant is accompanied by The Drum Room Lounge, a notable bar and cocktail lounge with an illustrious history in the Hilton President Hotel.

Opened on October 11, 2012, Providence New American Kitchen offers a common place to gather in an intimate 2,000-square-foot setting with a dining experience similar to a Midwestern supper club with a concentrated homage to Americana. Based on the rich history of the restaurant’s location, Providence New American Kitchen creates a warm atmosphere incorporating reclaimed wood and colorful art prints depicting the nation’s history. Beautifully crafted cuisine and cocktails with simple, fresh ingredients and attention to the comfort of Midwestern flavors are noted in the menu, which highlights steaks and chops, fresh seafood, soups, and salads. The menu offers a variety of appetizers, entrees and desserts offered to intimate diners or large groups.

Our kitchen is open daily from 4-9pm, cocktails and a full bar are served daily until late into the evening.

One private dining space is available to comfortably seat up to 16 guests and has Plug & Play TVs.

For more information on Providence New American Kitchen call Outlets General Manager Matt McCormack at Matt.McCormack@hilton.com or by phone at 816-303-1610. Learn the latest updates on Providence New American Kitchen by “liking” the restaurant on Facebook at www.facebook.com/ProvidenceKitch or follow on Twitter at @ProvidenceKitch. Reservations and private dining accommodations are available and can be booked through Tock or by contacting the restaurant directly.

Executive Chef Alejandro Diaz

From age 6 Alejandro has found his passion creating memorable dishes in the kitchen. Taught first by his father and grandma, Alejandro baked his first cake at age 8, and continues to craft cuisine that recalls those essential flavors and aromas of his childhood. Alejandro was born in Mexico City and for a time planned to be an architect until deciding upon culinary school.

After completing his training Alejandro worked for prestigious private dining clubs in Mexico, at the Waldorf Astoria in Naples, Florida, and then on to San Diego, working first at Bite Bistro and then as a culinary supervisor with Princess Cruise Lines. In San Diego he met his future wife, a woman with Kansas City roots and that has brought him here and to Providence. A focus on the process and ingredients of “New American Cuisine” and the many international influences upon it, is what fascinates Alejandro now. Beginning first as a dessert and pastry chef Alejandro quickly moved to Sous Chef and after excelling in that role, now assumes the next challenge: our Executive Chef.

Alejandro’s talent, work ethic, and passion find him moving rapidly forward in his career. We are happy and fortunate to have Alejandro Diaz as our Executive Chef.

Director of Operations Soraya DeSouza

Soraya was born and raised in Colorado, where she started her career in food and beverage at 16 years old slinging dough at Dominos Pizza. Her interest in the industry lead her to explore different cuisines after college. After working as a crew member on a cruise ship in Hawaii for two years, she set her sights on Alaska where she helped manage a hotel restaurant in Denali National Park. It is there that she regained her love for the mountains. She returned to Colorado to work at Copper Mountain Ski resort as the General Manager of Storm King Sushi. Family helped get her to Kansas City where she was the General Manager of Outlets for the Sheraton before finally making her move to join The Hilton President Hotel.

Outlets General Manager Matt McCormack

Born and raised in Kansas City Matt’s passion for hospitality started at the age of 16 when he started working at The Carriage Club. He began as a server assistant working his way up to head banquet server being the lead in service of events up to 800 guests. After graduating from the University of Kansas he returned to private city clubs joining the team at the Kansas City Club where he stayed for several years becoming the Restaurant Manager. Matt’s interest in hotel and lodging led him to the Sheraton Crown Center which exposed him to the fast paced and dynamic world of hotels. Being the Outlets General Manager at the Hilton President has solidified his love for customer service and ensuring that guests are having a memorable dining experience.