COLUMBUS, Ohio (February 16, 2015) – Cameron Mitchell Restaurants (CMR) today announced that Andrea Hoover, of Columbus, and Summer Schott, of Columbus, will be joining the CMR Operations Team as beverage operations manager and executive pastry chef, respectively.

“We are thrilled to welcome Andrea and Summer, who bring more than 14 years’ experience combined with Cameron Mitchell Restaurants, to our operations team,” said Brian Hinshaw, CMR vice president and corporate chef. “They are both exemplary examples of Cameron Mitchell Restaurants’ culture in action and continually bring fresh ideas to the table.”

As an integral part in opening three CMR concepts (Hudson 29 Kitchen + Drink, The Barn at Rocky Fork Creek and The Guild House), Hoover will be using her talents to continue evolving the beverage program at CMR and assisting Ryan Valentine, director of beverage. She began her CMR career in 2012 as a server and bar chef at M at Miranova.

Hoover will be responsible for execution behind each CMR bar, including ordering and inventory tasks. She will also have a large role in developing the beverage program and new openings of CMR concepts. Hoover received her culinary education from CMR chefs, her family and learning on-site from other talented chefs.

Since 2005, Schott has been part of the CMR family as a baker and creating desserts at Cap City Fine Diner & Bar, Mitchell’s Ocean Club, Cameron’s American Bistro, M at Miranova, Marcella’s, The Pearl Restaurant, Tavern & Oyster Room, and The Barn at Rocky Fork Creek. Schott has helped develop the pasty program at CMR and has been involved in culinary workshops, new developments and grand openings.

Schott’s main responsibilities are hiring and training new associates, assisting in opening new restaurants and developing new dessert menu items. She will also be tasked with creating menus for new concepts and working with current CMR bakers and line cooks for product quality, growth and developing in-house specials and new menu items. Schott graduated from International Culinary Arts and Science Institute with a degree in pasty arts and earned an associate’s degree in restaurant management from Columbus State Community College.