As consumers will only purchase what they see or know, it is important that you wholeheartedly promote your environmental upgrades, not only to selfishly garner more cachet from prospective guests, but to altruistically lend the movement more legitimacy.
Crossing the Pacific Ð an interview with Executive Chef Mervin McLeod, Sheraton Grand Hiroshima Hotel
While everyone knows that JapanÕs culinary fare is quite different from that of other cultures, itÕs even more interesting to hear from a chef with a North American background who has come to master the countryÕs food preparation style.
Virgin Hotels, the lifestyle hotel brand by Richard Branson, welcomes Jay Wetzel as the new Vice President of FoodÊand Beverage. Wetzel will oversee the overall direction of foodÊand beverage for the company, working on the various restaurant and bar concepts within the hotels while strengthening culinary partnerships across the brand.
In a back-to-basics trend, chefs are honouring primal cooking techniques, returning to fire and water, exploring indigenous cuisines and delving into the past to create a new culinary future.
Teddy Bouroncle has been promoted from Complex Executive Chef to Director of Food & Beverage Operations, Romeo Penacino from Complex Executive Sous Chef to Complex Executive Chef and Aruba-born Ever de Peña joins the team as Complex Executive Sous Chef.