Teddy Bouroncle has been promoted from Complex Executive Chef to Director of Food & Beverage Operations, Romeo Penacino from Complex Executive Sous Chef to Complex Executive Chef and Aruba-born Ever de Peña joins the team as Complex Executive Sous Chef.
Faced with waste: ways to combat the food waste issue
With global food production struggling to keep pace with population growth, how are diners, restaurateurs and chefs cooking up solutions to produce more with less?
Thierry Papiller moves to Four Seasons Resort Marrakech as Executive Chef
Currently at the culinary helm of Four Seasons Hotel Casablanca, Thierry will join the team at Four Seasons Resort Marrakech team on December 1, 2016.
Training benefits the bottom line as well as staff skills set
Hospitality businesses across the world must recognise the need to train their staff to enable them to offer a superior service to their customers and, fundamentally, increase sales and profit for the business.
Gari Abdel appointed Chef de Cuisine at Sofitel Abu Dhabi Corniche
In 2015 at Sofitel Bahrain Zallaq Thalassa Sea & Spa, Chef Gari represented ‘Goût de France’ an international festival celebrated in 150 countries at selected restaurants by a committee chaired by Alain Ducasse.
Carlos Hannon returns as Executive Chef of Rosewood San Miguel de Allende
After serving as Executive Chef at Rosewood San Miguel de Allende from 2010 – 2012, Chef Hannon most recently was the Executive Chef at Hyatt Regency Dubai Creek Heights in Dubai.
Chef, charlatan or showman? How chefs’ roles are changing
In recent years, chefs have transitioned from innovators to instructors. Blue collar cooks are now white-knight advocates. As chefs continue to step out of the kitchens and into the spotlight, how will their public personas evolve?
15-year survey reveals F&B decline in hotels, but potential remains
UK study by HotStats reveals that the growth in Food and Beverage revenue over the last 15 years has been well behind the growth in Rooms Revenue.
Todd Adams takes reign as Executive Chef at Saffire Freycinet
Todd’s latest work has seen him at various establishments in Brisbane and Melbourne and most recently, he played a significant role in the opening of Next Hotel Brisbane, by Silver Needle Hospitality, where he was engaged as the Executive Chef of the property.
Miramonte Resort & Spa hires two to lead culinary team
Jeffrey “JC” Converse, C.S.W has bee appointed Director of Food & Beverage and Paul Hancock is the new Executive Chef.
