Toubia will be responsible for overseeing the new InterContinental Supper Club and innovating and creating a culture where the focus is on a wide array of beverage choices.
Andrew Lewis named Executive Pastry Chef of Visconti Ristorante & Bar at Hotel Granduca Austin
Most recently, Lewis served as Executive Pastry Chef of the Austin-based Japanese restaurant Uchiko.
Live food philosophy flawed on many levels
Each component on the plate needs to have its purpose in building the overall harmony, yet examples of ‘live food’ to date, even at the highest level, cannot transcend or elevate it beyond the intrinsic shock value.
Tom Macaulay new General Manager of Food and Beverage for The Imperium Collection
Macaulay has most recently spent eight years as the operations and bistro manager of Amisfield Winery Bistro in Queenstown, where he notably escorted the visiting Duke and Duchess of Cambridge – Prince William and his wife Catherine – on their 2014 tour Down Under.
Rosewood Little Dix Bay appoints Ricardo Cera as Executive Chef
In addition to running the resort’s restaurants, Chef Cera will develop and launch Rosewood Little Dix Bay’s “Sense of Taste” programming to give guests an immersive dining experience using the famed Anegada Lobster and other tastes of the island.
Furama Bukit Bintang makes two key culinary appointments
The Kuala Lumpur hotel has appointed Victor You Chee Keong as its new Executive Chef and his assistant, Siti Arini Binti Darsom as Executive Sous Chef.
Andreas Wieckenberg named Executive Assistant Manager, Food & Beverage at Raffles Singapore
Prior to his tenure at Raffles Singapore, Andreas worked around the world at notable hotels in Germany, China and the United States.
The Ritz-Carlton Naples adds Grow House for fresh greens
The Grow House is a re-purposed shipping container with the capacity to grow one acre of produce using a hydroponic vertical growing system.
St. Kitts Marriott Resort appoints Wayne Michaelson new Executive Chef
Chef Michaelson is a six-time winner of the American Culinary Federation and a recipient of the Judges Special Award and Most Outstanding Piece in the Show in American Culinary Federation (ACF) culinary competitions.
Chef Pierre Gagnaire to lead La Maison 1888 at InterContinental Danang Sun Peninsula Resort
The restaurant was the first in Vietnam to feature a Michelin-starred chef and follows that tradition with the appointment of Chef Gagnaire.
