Alizee's New Executive Chef

Leading the innovative culinary team at Inn at the Colonnade is Executive Chef Raymond Fiorello. Known for blending the highest quality seasonal ingredients with superior technique and creative composition, Fiorello brings nearly 15 years of experience in the food and beverage industry to Inn at the Colonnade.

Most recently, Fiorello served as the executive chef at Rooster's Southern Kitchen and Mulligans in North Carolina. Prior, Fiorello held stints at Doral Forrestal Conference Center and Spa and Sheraton Hotel Eatontown in New Jersey.

"I am excited to serve as Executive Chef of Inn at the Colonnade," said Fiorello. "I look forward to executing food that enhances the guest experience at Inn at the Colonnade, where we have an incredible opportunity to showcase the bounty of the Chesapeake Bay."

Fiorello oversees all of the hotel's culinary operations and menus for its catering and banquet facilities, as well as the hotel's signature Award-winning restaurant, Alizee American Bistro.

4 West University Parkway
Baltimore, MD 21218

Hours of Operation
Mon-Thu 7am – 10pm
Fri-Sat 7am – 11pm
Sun 7am – 10 pm

Reservations (443) 449-6200
Catering for 15+ (410) 554-7569