The Circular

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.).

Corporate Pastry Chef
Recently promoted to the role of Corporate Pastry Chef on June 21, 2019, Chef Cher Harris is responsible for developing the strategy and vision for pastry operations throughout Hershey Entertainment & Resorts Company (HE&R).
As Corporate Pastry Chef, Harris is playing an important role in the development of the forthcoming confectionary scratch kitchen, ice cream parlor and largest full-service themed restaurant in Hershey, all located in Hershey’s Chocolatetown at Hersheypark, which is currently under construction and opening in summer 2020.
Harris brings more than 20 years of experience to her new role. Prior to her promotion, she served for 10 years as Executive Pastry Chef at The Hotel Hershey, overseeing a team of dedicated pastry professionals that provide unique desserts and chocolate creations to all hotel outlets, including the award-winning hotel restaurant, The Circular. The pastry team's desserts are also featured throughout all banquets spaces, the daily Spa buffet, Trevi 5, Harvest, Cocoa Beanery coffeehouse, Sweets shop and more.
An internationally renowned chef, Harris has earned a number of awards and accolades throughout her career, including the Global Chef Challenge Semi Finals for the Americas in 2017. In 2016 she was named “Pastry Chef of the Year” by the American Culinary Federation (ACF). In 2014 she was crowned “The Pastry Queen” at The Ladies' World Pastry Championship in Rimini, Italy. Also in 2014 Harris was recognized by Dessert Professional Magazine as one of the Top Ten Pastry Chefs in America and was selected as a presenter and featured chef at the Powerful Women in Culinary Event in Beijing, China. Harris has also been honored through ACF competition with three gold and two bronze medals.
Prior to joining HE&R, Harris held positions as Executive Pastry Chef and as part of the opening management team at Hollywood Casino at Penn National Race Course, Pastry Arts Instructor at Harrisburg Area Community College (HACC) and Assistant Pastry Chef at Bent Creek Country Club. She is a graduate of HACC’s Culinary Arts & Hospitality Management program.

She loves that working with chocolate is like pairing fine wines with food, in that the different cocoa contents and regions create many flavor depths and compositions with chosen paired ingredients. When she’s not working in the pastry kitchen, Harris loves to spend time outdoors gardening, camping, kayaking or just sitting under the stars with a glass of wine.