Born and raised in Korea, Jason Kang is an expert in the delicate cooking of Korean and Asian foods.
Dragan Savin named General Manager of Food and Beverage at Pelican Grand Beach Resort
Since beginning his career in 1999, Savin has served at multiple notable hotels — from Hilton Miami Downtown, Hotel Astor and The Betsy Hotel, all based in Miami, to the Elysee Hotel in New York City and Sandals Royal Bahamian Resort and Spa in Nassau, Bahamas.
Scandic adds to breakfast buffet to cater for those with gluten and lactose allergies
The existing buffet will include a new section aimed at vegans and people with allergies, but will be open to everyone.
Cornell offers free spreadsheet to generate optimum restaurant seating
The tool uses the Solver add-in for Microsoft’s Excel spreadsheet, which allows restaurant operators to determine their best mix of tables and also decide which reservations they should accept based on their demand forecast.
Hossam Saied named Executive Chef at Four Seasons Hotel Alexandria
With Four Seasons since 2004, Hossam Saied returns to his homeland after a year and a half at Four Seasons Hotel Mumbai.
Kasper Stiekema new Head Chef at Andaz Amsterdam’s Bluespoon Restaurant
Stiekema looks to erase the lines between the restaurant and its open kitchen and guests are free to take a front-row seat at the chef’s table, while he is happy to step outside his kitchen to personally inform guests about his dishes and the story of Bluespoon.
Kevin Fawkes appointed Culinary Director of The Nai Harn
Chef Fawkes’ career that has taken him from the great British kitchen of Anton Edelman at the Savoy Hotel London to stints at cutting edge restaurants by Sir Terence Conran, Gordon Ramsay, Jason Atherton, Albert Roux and René Redzepi.
Ajay Kumar appointed as F&B manager at Ganesh Meridian Hotel, Ahmedabad
In his last role Ajay Kumar was with Orchid Hotel Mumbai as Catering Sales & Banquet Operation Manager.
Fairmont launches new global cocktail program designed by elite bartenders
The menu features three sections: the most requested classics that guests know and love, revived classics to entice cocktail enthusiasts and the “neats” for those who wish to savor the richness of the program’s carefully selected spirit partners.
Holiday Inn Express introduces all-breakfast emoji keyboard
New BREAKFA-mojis merge technology and art to make the breakfast more fun and more social.
