White Lodging is pleased to announce that AJ Buchanio has been named the company’s corporate research and development chef.
Aman Venice announces Michelin Starred consultant chef
Aman Venice announced the appointment of globally acclaimed 3 Michelin
starred chef, Norbert Niederkofler, as Consultant Chef.
Nicolas Lebas named Executive Chef at Georgia’s Barnsley Resort
Chef Lebas brings with him more than 19 years of culinary experience in both world-class resorts and upscale restaurants across the globe.
Zero Menu – a delicious way to cut emissions
Sweden is aiming to become fossil free by 2045. To examine how this target could be reached, Neste, the world’s largest producer of renewable diesel, is exploring solutions that help make Zero Island entirely fossil free in one year.
Sebastien Layen named Senior Chef Champion in IACC’s Global Copper Skillet Competition
Sebastien Layen, executive chef at Deloitte University in Westlake, Texas, was named winner of the 2019 IACC Global Copper Skillet Competition, held recently in Toronto.
A chef wears many hats
This multi-layered profession is not just about creating delicious dishes and hollering on the pass, it’s also about managing a kitchen, supervising staff, planning menus, sourcing ingredients, and maintaining and implementing food hygiene.
LaPlaya Beach & Golf Resort appoints Brooke Kravetz Chef de Cuisine of Signature BALEEN Restaurant
LaPlaya Beach & Golf Resort is pleased to announce the appointment of Brooke Kravetz as Chef de Cuisine of the resortÕs signature restaurant, BALEEN Restaurant. Ê
From Parramatta to Paris: The making of a top chef
When Katey Shaw won the Potentialist of the Year at last yearÕs Gault&Millau Awards, she described it as a Òonce in a lifetime opportunityÓ.ÊHer ultimate dream is to eventually run a patisserie by day/restaurant by night venue, with a team of inspired pastry chefs who create sweets for the dessert lovers of the world.
Andrew Beer named Executive Chef of Boston Park Plaza
In his new role at Boston Park Plaza, Beer will oversee all aspects of the hotel’s culinary program, including menu development custom events, catering, banquets, and in-room dining. As well, he will be overseeing the bustling on-site restaurant, Off The Common
