Wong has spent more than 20 years working with some of the most renowned hotel brands like Hyatt, Starwood, and Hilton in destinations across America from Hawaii to Virginia and throughout California.
What defines a restaurant meal?
Restaurant dining: what isn’t a restaurant anymore, and what does that mean for the future?
Darren Watson named new Executive Chef at Caravelle Saigon
Prior to landing his role with Caravelle, Darren served as the Senior Sous Chef at the Langham in Auckland, New Zealand along with time spent in Australian cities such as Melbourne and Sydney.
Didi Sarwono named new Executive Chef at Royal Ambarrukmo Yogyakarta
Executive Chef Didi Sarwono has been named as one of the semi-finalists on “Indonesian Chef of The Year 2012” along with nine others senior chefs in the industry.
Cornell report aims to cut restaurant food waste
Employee turnover gets all the attention, but food waste is a much larger industry challenge, both in terms of the cost and in terms of the greenhouse gas emission from this waste.
Kimpton releases third annual Culinary & Cocktails Trend Forecast
Cocktails with a culinary twist, the “nose to tail” movement, South American and Mediterranean-influenced cuisine, and reimagined childhood desserts are among the top trends according to Kimpton Hotels & Restaurants’ 2017 Culinary & Cocktails Trend Forecast.
Roger Perez appointed Director of Food and Beverage for Four Seasons Resort Costa Rica
Prior to joining Four Seasons Resort Costa Rica, Perez held operational positions with Starwood, Accor and Princess Cruises in locales including Jakarta, Bali, Hong Kong, Philippines, Switzerland and Turks and Caicos.
The world’s best sommelier sheds light on how to design a profitable wine list
Insights from Arvid Rosengren – recently crowned the World’s No. 1 Sommelier, on how he builds a profitable wine list.
Four Seasons launches ‘Taste of Place’ experiences
The global initiative offers new culinary and beverage-focused itineraries that take locals and guests on behind-the-scenes tours of the local food scene.
René Cahane named Executive Chef at Windjammer Landing Beach Resort
With more than 25 years of professional culinary experience working in five-star hotels, restaurants, and private members’ clubs around the world, Cahane is classically French trained and skilled in modern European, Caribbean and traditional British cuisines.
