The Circular

This Sunday, allow our talented culinary team to create a delicious brunch for two. Choose from a selection of pastries, fresh fruit, brunch appetizers & more! Or, customize your brunch even further with breakfast sandwiches, savory entrees, and classic favorites. Plus, add on specialty coffees and make-your-own Bloody Marys.

Orders are due by Saturday at 12 PM. Pick up is from 10 AM - 1 PM on Sunday.

The wine experts at The Hotel Hershey® have curated a collection of premium wines from around the world. Bring home your favorite for the holiday season or allow our team to recommend something new.

To Order Call 717-534-8800
Maximum 4 per order.

Breakfast reservations are not accepted.
Dinner reservations are accepted on February 11 & 12 by calling 717-534-8800 or online.

The dress code for The Circular is resort casual. Denim and dress shorts are permitted and jackets and ties are optional. Please wear appropriate footwear and be advised that children over the age of 11 must adhere to the dress code.

Please refrain from wearing:

• Hats
• Graphic t-shirts
• Tank tops for gentlemen
• Torn/faded denim

Celebrate elegantly at The Circular, book a unique space for your special event. There are two private dining spaces, the Alcove seats 12 guests and the Wine Room seats 10 guests. Rental is $250 per room.

Inquiries and reservations, please call 717-534-8800.

Private Dining

Milton Hershey was a man of reinvention and ingenuity, whose vision for the future serves as his greatest success and his lasting legacy. In this spirit, The Circular at The Hotel Hershey features the fresh, new flavors of an iconic American dining experience, reimagined.

Executive Chef
Nicholas Arnold was named executive chef of The Hotel Hershey in September 2019. In this role, Arnold oversees the culinary operation of the entire Forbes Four-Star and AAA Four-Diamond property, including its three full-service restaurants, coffee shop, room service, banquet and event space, spa restaurant and seasonal poolside café.
Arnold, a certified executive chef (CEC), joined The Hotel Hershey culinary team from Columbia Country Club in Chevy Chase, Md., where he worked as executive chef for two years. He earned his CEC designation from American Culinary Federation in 2010.
Arnold is a Wisconsin native and holds an honors culinary arts degree from Moraine Park Technical College (Fond du Lac, Wis.). He boasts more than 20 years of culinary experience at resorts and country clubs throughout the U.S. and U.S. Virgin Islands, including Caneel Bay Resort (St. John), New Albany Country Club (New Albany, Ohio), Garden of the Gods Resort (Colorado Springs, Colo.), Boulder Country Club (Boulder, Colo.), The Broadmoor (Colorado Springs, Colo.) and The American Club (Kohler, Wis.).

Pastry Chef
Named Pastry Chef in February 2021, Van French oversees a team of dedicated pastry professionals at The Hotel Hershey that provide unique desserts and chocolate creations to hotel outlets, including the award-winning flagship restaurant The Circular. The pastry team's desserts are also featured throughout all banquets spaces, Trevi 5, Harvest and Chef’s Market.
Specializing in high-end wedding cakes and gourmet desserts, French brings 30 years of professional culinary arts experience to his role, sharing his passion for form and flavor in everything he creates. Prior to joining The Hotel Hershey team as Assistant Pastry Chef in 2019, French was co-founder and owner of Van Earl’s Cakes, a premier cake art and dessert boutique in Bucks County, Pa. After graduating from The Restaurant School at Walnut Hill College in Philadelphia, he also held culinary positions at resorts and restaurants, including The Ritz-Carlton (Philadelphia, Pa.), The Ritz-Carlton (Key Biscayne, Fla.), Fiorello’s Restaurant (New York, N.Y.), Aureole Restaurant (New York, N.Y.) and Trump Taj Mahal (Atlantic City, N.J.).
French’s love for cakes, art and design is evident in his work. He is a three-time Food Network competitor, appearing on “Cake Wars” in 2016 as well as “Wedding Cake Championship” and “Holiday Gingerbread Showdown” in 2018. His creative cake designs have also been featured in regional publications, including Philadelphia Wedding magazine, Modern Luxury Weddings Philadelphia magazine, and Philadelphia Style magazine.