50-year Hilton employee honored

Andy Holtmann

Friday, July 18, 1997 | 9:35 a.m.

Henry Daniels said he didn't expect all the attention given to him when he reached his 50th anniversary as a Hilton employee.

The McNary, Ariz., native, who turned 74 today, began his career with Benjamin "Bugsy" Siegel's Flamingo in 1947 in the housekeeping department and eventually moved into the kitchen, where he worked as a dishwasher, vegetable cook and garden manager. He left the Flamingo, which later became a Hilton property, in 1969 to join the International Hotel, now known as the Las Vegas Hilton.

"I have had fun the whole time," Daniels said Thursday. "I am shocked that the hotel would take the time to recognize me. I really appreciate what they've done."

Since Daniels has been with the Hilton Corp., he has seen a slew of celebrities, events and changes. He has worked through the terms of four presidents, the Elvis Presley hysteria and shows like "Starlight Express."

He recalls seeing Siegel while working at the Flamingo Hilton.

"Bugsy would come into the kitchen from time to time," Daniels said. "Although we never actually had a conversation, I would see him pull other workers aside and talk to them for hours. He seemed like a nice guy."

Executive Chef George Ziros gave a speech in which he praised Daniels' efforts and applauded his commitment. He said Daniels has never been late to work or disciplined in any way.

Gov. Bob Miller wrote a proclamation declaring Thursday "Henry Daniels Day." The framed proclamation was presented to him by Hilton President and Chief Operating Officer Dean Harrold along with a gold watch and plaque. Daniels name also will be placed on the hotel's outdoor marquee.

"He deserves every bit of this," said co-worker Maria Bull. "Everything I learned, I learned from him. He is the nicest man I know."

Daniels is semi-retired, still working three days a week for the hotel. He specializes in the creation of hors d'oeuvres and salads for cocktail parties.

He just began a month-long vacation that he intends to spend with his family. When he returns, he will be back in the kitchen designing and preparing hors d'oeuvres for the grand opening of the hotel's latest attraction, "Star Trek: The Experience."