Zwahlen will oversee food and beverage operations at the resort, including the revamping and expanding of current menu offerings.
Noma announces ten-week Australian residency at Barangaroo, Sydney
Following on its recent pop-up success at the Mandarin Oriental Tokyo, Noma, has announced it will relocate to Sydney for ten weeks from January 2016 to share the best of Australian produce as seen through the eyes of head chef, Rene Redzepi, and his team.
Hard Rock Hotel Chicago launches digital in-room dining with TuchTablets
Rather than make a phone call, guests can browse the digital menus from the hotel’s restaurants that feature up-to-the moment descriptions and photos for an enhanced ordering experience.
Alon Hershkowitz named Executive Sous Chef of The Vinoy Renaissance St. Petersburg Resort & Golf Cub
Hershkowitz’s duties as executive sous chef include everything from creating new menu items and overseeing kitchen staff to managing all culinary operations while exploring his passion of discovering world flavors.
Thiti Thammanatr new Exec Chef at 137 Pillars House in Chiang Mai
Chef Thiti has extensive international experience from a career spanning more than 30 years, including Corporate Executive Chef roles in Canada, Thailand, Singapore and Malaysia.
Will Foden named Chef de Cuisine of Visconti Ristorante at the Hotel Granduca Austin
Most recently Foden, a graduate from the Culinary Institute of America, Hyde Park in New York, worked as executive chef at Garbo’s in Austin where he designed and executed the Garbo’s menu.
Keio Plaza Hotel Tokyo offers Hello Kitty breakfast service
Potage soup with Hello Kitty shaped croutons, sausage and vegetable sandwiches in the shape of Hello Kitty’s face, apple pie desserts and many other Hello Kitty menu items are served as part of the Hello Kitty Original Breakfast.
Four ways hotels can cater to 2015’s food trends
With food strongly influencing people’s decisions of where to travel to, making it a feature of your hotel provides them with just one more reason to stay with you – and to stay inside the hotel more.
Dietmar Sawyere new Executive Chef at The Chedi Andermatt
Sawyere brings a wealth of culinary experience in hotels from across the globe, but he stayed in Australia over 25 years, opening two award-winning restaurants in Sydney and one in Auckland.
Predicting next year’s food trends from The Ex
Hoteliers need to know where food trends are headed to plan menus accordingly and harness the hype surrounding on-the-up cuisines for an extra marketing boost.
