The refreshed cocktail menus are accompanied by a wider revamp of the hotels’ bar snack menus.
Nicholas Blair named Executive Chef at Pudong Shangri-La, East Shanghai
Originally from Australia, Chef Nicholas has lived and worked in Asia for 10 years in total.
Pasquo King joins Four Seasons Resort Bali at Jimbaran Bay as Executive Chef
With more than 17 years of experience in kitchens, this Australian native has most recently worked at high-profile hotels in Shanghai and Dubai.
The Taj Group launches its own private wine label
Consisting of two whites and four reds, this curated selection has been crafted and bottled exclusively for Taj luxury hotels in India.
Accor Asia campaign combines food, selfies and social media
Promotion based on survey that found that ravellers were more likely to have been pointing their cameras and smartphones at food (44%) than anything else.
Stephen DeStefano new F&B Manager at La Casa del Zorro Resort and Spa
DeStefano has been the Director of Food & Beverage/Executive Chef of four different properties in San Diego County.
Chef Theo Randall joins InterContinental Bangkok
His first restaurant outside the UK will be the hotel’s new Italian concept, Theo Mio.
Christophe Gavois new Executive Chef at Dusit Thani Abu Dhabi
French-born Christophe brings with him more than 20 years experience from all over the globe, having worked in hotels in London, Palm Beach, Dublin, Cairo, Hampshire, Abu Dhabi and Ajman.
How the InterContinental Hotel approaches feeding the world’s elite at Davos
Video: Catering for the world’s movers and shakers at Davos is a monumental task. Here’s how the InterContinental Hotel does it.
Top 10 dining trends for 2015
The trends were observed by Benchmark Hospitality’s executive chefs and culinary experts at the company’s 40 luxury hotels, resorts and restaurants.
