The property will include 15,000 square feet of meeting and event space, including a 6,240 square foot ballroom with comfortable seating for up to 550 guests. In addition, the hotel offers 3,650 square feet of pre-reception space, seven meeting and event rooms and an outdoor terrace that can accommodate 300 people. Chef Smith’s team will provide cuisine for weddings, mitzvahs, birthdays, reunions, conferences and special events.
Tillery’s cuisine will combine elements of the region’s rich agricultural and milling history with a modern metropolitan touch. Under the direction of Chef Smith, the restaurant and lounge will offer a variety of contemporary cocktails and menu items with local touches. Guests and patrons will enjoy a patio, fireplace and private dining area with natural light.
With over 25 years of experience in the role of Executive Chef, Smith is widely regarded for his exceptional recipes and presentation style. Smith attended Johnson and Wales University in Charleston, South Carolina, where he studied Culinary Arts. During his studies he gained a solid foundation for working in the culinary industry and worked as an Executive Sous Chef at Wyndham International Hotels and Resorts for over a decade. Smith went on to serve as an executive chef at various local Maryland hotels and restaurants including Hayfields Country Club in Hunt Valley and Embassy Suites Baltimore Inner Harbor & The Grand.
Elizabeth Andrews – Executive Director
June 4, 2021 – The Opus, Westchester, an Autograph Collection hotel debuted on April 15 with its new CEO, luxury hotel veteran Elizabeth Andrews, at the helm. In her new role, the former modern dancer-turned-hotel operator will oversee all aspects of the new luxury and artistically avant-garde urban retreat and its day-to-day operations, including the 146 rooms and 38 luxury suites, the offerings of food and beverage, immersive programming, indoor rooftop pool and 10,000 square feet of meeting space.