CITY HALL CULINARY MANAGEMENT TEAM
PETER D’ANDREA
EXECUTIVE CHEF
Representing City Hall’s developer, Southern Land Company, D’Andrea oversees all elements of the restaurant’s management and operations, ensuring a sustained commitment to quality and excellence.
Throughout his career, D’Andrea has served in executive positions with premier international hotel and food service companies that include: Gaylord Opryland, Mariott International, Four Seasons, Ritz Carlton, Fairmont Hotels, and ARAMARK.
In 2006, D’Andrea founded Culinary Insight, Inc. – a consulting operation that provides expertise and guidance for culinary operations as well as development and marketing services for the food and beverage industry. He has consulted on various projects from Pebble Beach Resorts to Gold Key/PHR Resorts and restaurants in Virginia Beach, Virginia.
D’Andrea has received numerous awards and recognition from industry organizations and trade media including Nation’s Restaurant News and Food Arts Magazine, and he was named a top Chef by San Francisco Restaurants magazine. D’Andrea is a regular contributor to cookbook compilations, and has appeared as a guest chef for the Food Network channel.
SOUS CHEF
As sous chef, Rodney is responsible for the daily production of the City Hall kitchen. Serving as the primary liaison between the kitchen’s front line’s and City Hall’s front-of-house, Rodney will ensure that diners receive a premium eating and overall dining experience.
Rodney brings more than 15 years of culinary experience to City Hall. Over the last several years he has held senior positions in some of the largest, busiest, and most fast paced environments in the restaurant world, including the Ameristar Casino and Convention Centers (East Chicago, IN and St. Charles, Missouri) and the Gaylord Opryland Resort and Convention Center (Nashville, TN). Rodney has also served in a variety of top culinary spots in San Antonio, TX and Grand Rapids, MI.
DAVID UNDERWOOD
GENERAL MANAGER
Underwood joined City Hall after a five years with the prestigious Vaquero Club in Westlake, Texas. While with Vaquero, Underwood, served as assistant to the Chef/Food and Beverage Manager and was promoted to Food and Beverage Manager in 2006. At Vaquero his responsibilities included event coordination, tournament coordination, and menu planning with the club’s executive chef.
Underwood began his career in the Dallas/Fort Worth-area, and has held restaurant positions with Pappadeaux’s Seafood Kitchen (Dallas), Outback Steakhouse (Lewisville), and Mac’s Steak’s a Seafood (Colleyville). Underwood graduated from the University of North Texas with a degree in hospitality management.
