In his new position at The Restaurant at The Gainsborough, Chef Moon will be pushing culinary boundaries and looking forward to surprising hotels guests and local diners with his unlikely culinary combinations.
Charlie Rushton appointed Executive Chef of Hotel Crescent Court
In this role, Chef Rushton will manage culinary operations for the 220-room Lone Star Landmark and five of its restaurants and bars.
Sofitel Bangkok Sukhumvit saves $80,000 USD through food waste program
Sofitel Bangkok Sukhumvit’s executive chef, Jeremy Cayron, is using technology to chop the property’s food waste from about 13,000 kilos per month to 4,000.
Brian Riddle new Food & Beverage Director and Executive Chef at Sanderling Resort
Before joining the Sanderling team, Riddle was the Executive Chef at Omni William Penn Hotel in Pittsburgh and prior to that, he was at Galt House Hotel and Suites in Kentucky for 11 years.
Lea Burel named Director of Food and Beverage at Park Hyatt Sanya Sunny Bay Resort
Prior to her appointment at Park Hyatt Sanya Sunny Bay Resort, Burel worked at Park Hyatt Beijing, Sofitel So Singapore and The Sofitel Legend Metropole Hanoi.
Food allergy management plans: what all front of house staff need to know
Restaurants that do not have clearly communicated food allergy management plans in place put both their customer’s health and the health of their business in jeopardy.
Rick Starr named Executive Chef of Filini Bar & Restaurant at Radisson Blu Aqua Hotel
In addition to taking on the role of executive chef at Filini Bar & Restaurant, Starr also owns a farm-to-table restaurant, Ad-Lib Geocafe, in Lindenhurst, Illinois.
The importance of weekly sales forecasting
Forecasting enables the management team to focus on key sales issues and to take appropriate action and also enables them to calculate staff rosters which can have a huge impact on payroll costs.
Bastian Breuer joins Marco Polo as Group Director of Restaurants, Bars and Events
Bastian has held senior positions with numerous reputable international brands including Mandarin Oriental, Fairmont and The Ritz Carlton, where he spent most of his career. His most recent position was Executive Assistant Manager of Food and Beverage for The Ritz Carlton Macau, where he was part of the pre-opening team.
Franck Istel appointed Executive Pastry Chef at Four Seasons Hotel Guangzhou
Chef Istel is a French sweets veteran who has worked in countries around the world including Canada, India, Thailand, Bali and China.
