The Insider Guide to Travelling for Culinary Exploration offers a menu of exclusive insights and expert recommendations on the art of dining from across Asia, Middle East and Africa (AMEA).
Christopher John Patzold new Executive Chef at Four Seasons Resort Koh Samui
His previous appointment was with Fairmont Sanur Beach Bali, which made Conde Nast Traveller`s Hot List 2014.
Culinary & cocktail trends forecast for 2016: cauliflower is the new kale
At the bar, gin is the spirit of the moment, closely followed by rum and bourbon.
Alejandro Clausen appointed Executive Chef at Four Seasons Hotel Shenzhen
With 14 years of culinary experience across South America, Europe and Asia, Clausen is now responsible for the day-to-day kitchen operation of FOO, the all-day dining restaurant, Yi Bar & Lounge, and the hotel’s banquet program.
Chris Schaefer promoted to Corporate Director of Restaurants for Noble House
Chris Schaefer is now responsible for the oversight of all food and beverage operations of Noble House’s 18-boutique hotel portfolio.
Exhibit explores the impact of colour on food and drink experiences
Luxury tea purveyor Tealeaves in collaboration with global color authority Pantone have launched an online exhibition that showcases the strong influence color has on food and drink experiences.
What Is Modern American cuisine?
Deploying the ‘Modern American’ qualifier should carry with it the tacit marketing message of, “We are innovators. We are tinkering with your taste buds.”
Frederic Bermond named Executive Chef at The Commons Hotel in Minneapolis
Bermond’s focus in this position will be overseeing all culinary operations for the hotel and its signature gastropub restaurant, The Beacon Public House.
Anthony Neal named new Executive Chef and Food & Beverage Manager at Embassy by Hilton Colorado Springs
An industry veteran with a strong background in foodservice, business, leadership and team-building, Neal is responsible for the day-to-day leadership of the hotel restaurant, Polo Club, direction of banquet cuisine for catered events, development of culinary and lounge programs and management of the food & beverage team.
PARKROYAL Melbourne Airport welcomes Executive Chef Jee Whan Lee
Lee has worked at properties such as PEPPER’s Cradle Mountain Lodge Tasmania and has spent extensive tenures working in kitchens across the globe including Korea and Canada.
