Chelsea Piers Management, Inc. and Abigail Kirsch Culinary Productions, Inc. are pleased to announce that Michelle Mitterer has joined the staff of PIER SIXTY at Chelsea Piers as Director of Conference Sales. Ms. Mitterer will be responsible for the overall direction, operation and sales for day conferences, meetings and other corporate events at the recently-opened PIER SIXTY.

PIER SIXTY at Chelsea Piers is Manhattan's newest dedicated event space for corporate and social entertaining. Located on the ground level at the tip of one of the four historic Chelsea Piers, PIER SIXTY features 22,000 square feet of predominantly column-free space, 14-foot-high windows with panoramic views of the Hudson, retractable, sound-proof walls which allow the space to be subdivided into smaller meeting rooms, and state-of-the-art business support services, including ISDN and T-1 lines, which provide clients with high-speed internet access for state-of-the-art presentations. PIER SIXTY also features the fine food and service of the renowned Abigail Kirsch.

Ms. Mitterer welcomes the opportunity to make PIER SIXTY a major destination for both local and out-of-town business meetings and conferences. "The position of Director of Conference Sales affords me the opportunity to bring PIER SIXTY to the forefront of successful meeting venues in New York City," Mitterer noted.

Prior to joining PIER SIXTY, Ms. Mitterer worked for the Sheraton New York Hotel and Towers since 1992, first as Director of Catering and Conference Services at the Sheraton Manhattan Hotel, then as Sales Manager for "Sheraton One Stop," a sales division which generated significant guest room, food, beverage and meeting room revenue. Most recently, as Director of the Executive Conference Center at the Sheraton New York Hotel and Towers in New York, Michelle directed the opening of the 25,000-square-foot, IACC-approved, conference center and managed a sales staff of six and an operational staff of twenty.

Previously, Mitterer was co-owner and co-publisher of Art Culinaire Magazine, a quarterly journal with a readership of food service professionals. During her tenure there, the publication was nominated for the prestigious Gold Plate Award presented annually by Cook's Magazine