The majority of chefs would like to spend more time creating, cooking, developing, innovating and working with their teams, but the financial and managerial pressures of running a professional kitchen often push them into areas where they do not always feel comfortable.
Erika Suarez first female Executive Chef at El Conquistador Resort and Las Casitas Village, Waldorf Astoria Resorts
Most recently, Suarez served as the first ever female executive chef and corporate chef for Norwegian Cruise Line where she managed eight vessels and their entire culinary department.
Marco Fossati new Executive Chef at Four Seasons Resort The Biltmore Santa Barbara
An 18-year Four Seasons veteran, Fossait most recently was at Four Seasons Hotel Silicon Valley in East Palo Alto where he served as Executive Chef for the last six years.
Cornell analysis finds reasons for upscale restaurants to abandon tipping
While it’s true that tipping allows restaurants to offer lower nominal prices, tip income tends to benefit servers more than it does the restaurant owner—and it allows servers to earn considerably more than workers in other restaurant jobs
Jose Gomez named new Executive Chef at The Reach, A Waldorf Astoria Resort
Most recently, Gomez was the sous chef of Westin Playa Bonita Panama where he operated and directed two fine dining restaurants.
Matteo Guida appointed Executive Chef at Four Seasons Hotel Lion Palace St. Petersburg
Matteo is a pupil of Heston Blumenthal and shares his approach in the beauty and healthy culinary techniques of slow food.
Chef Ramzi Al-Aridi joins Four Seasons Hotel Riyadh
After almost 11 years of running his own pastry shop, Chef Ramzi decided to switch things up and move to work in the hospitality industry.
Michael Campbell appointed as new Chef de Cuisine with The Loft at Montage Laguna Beach
With over 20 years of experience in the culinary industry, Campbell’s passion for cuisine has led him to work in restaurants throughout Europe and California.
Jean-Georges Vongerichten announced as restaurant partner at the Palácio Tangará
Jean-Georges will be taking care of all the food and beverage for the hotel including the Restaurant Tangará, the Park Lounge & Terrace, room service and banquet facilities.
Patrick Leckrone appointed VP of Hotel and Food and Beverage at Scarlet Pearl Casino Resort
He brings over 35 years of experience to the role.
