In addition to Chef Dayanandan, the hotel also welcomes new banquets chefs, managers and a restaurant chef who will all play an integral role in elevating the its culinary experience.
Top beverage trends for 2016
From sipping rum to drinking shrubs – Max Traverse predicts 2016’s top beverage trends.
Breakfasts are not just for breakfast anymore
Hotel restaurants should take a cue from McDonald’s Egg McMuffin experience to help boost their bottom lines.
Baptiste Peupion appointed Executive Chef at Fairmont the Queen Elizabeth
Baptiste will move from his current role as Executive Chef at Fairmont Le Château Frontenac and brings over 20 years of experience in the culinary field to Fairmont The Queen Elizabeth.
Can hotel restaurants survive?
If food and beverage is to continue to be “the beating heart of the hotel”, it needs to be reinvented into a more attractive experience that will meet the changing needs and expectations of today’s consumers.
Hemant Dharmnath Mungekar new Chef in Charge at U Tropicana Alibaug
Prior to joining U Tropicana Alibaug, Mungekar was Sous Chef at GVK Lounge at International Airport Mumbai and he has worked with premium hospitality brands like ITC – Grand Maratha Sheraton, Ramee Hotel and Holiday Inn.
Matt Kemp takes over as Executive Chef at Q Station Sydney Harbour
One of Australia’s most well-respected and recognised chefs, Matt Kemp is no stranger to Q Station having been the Ambassador Chef for Boilerhouse Restaurant since March 2014.
Susan Terry named VP of Culinary and Food & Beverage Operations at Marcus Hotels & Resorts
Prior to joining Marcus Hotels & Resorts, Ms. Terry served as vice president of culinary operations for Hyatt Hotels Corporation, overseeing culinary as well as food and beverage operations for the Americas region.
Control food waste to see increased brand value
By focusing on eliminating waste through proper food handling, packaging, and processing, hotels can take advantage of many of the benefits that are associated with green practices.
Tracy Allesina new Head Pastry Chef at Swissôtel Sydney
After arriving in Australia in 2012, Tracy has worked at some of Sydney’s most celebrated restaurants such as Quay, Regatta, Wildfire and Manta.
