He arrives at Seychelles from his most recent posting as executive sous chef at the St. Regis Princeville Resort in Hawaii.
Samuel Faggetti appointed Executive Chef at the Four Seasons Resort Nevis
He most recently served as Executive Sous Chef at Four Seasons Resort Orlando at Walt Disney World Resort.
Weimar Gomez joins Four Seasons Hotel Vancouver as Executive Chef
Born in Colombia, Chef Weimar began with an ambitious start at Le Cordon Bleu in Paris at age 17 and honed his skills at the Michelin three-star Guy Savoy.
Chef’s Pantry Keeps Veg Fresh with Flowfresh Flooring
The specialist flooring solution was installed that would facilitate the removal of dirt, grime and bacteria from the area.
Le Roch Hotel & Spa opens in Paris
Each of the 37 rooms and suites offers state-of-the-art amenities including flat-screen televisions, smart speaker systems and multi-service interactive tablets enabled with live chat with the hotel team.
Craig Burdick appointed Director of Food & Beverage at the New York Hilton Midtown
With over 25 years of experience in food and banquet operations, Burdick will manage the culinary program for the 1,932-room hotel.
“Coffee with a purpose” launches
A new coffee brand has been created in memory of Greenfisher founder, to support charitable organisation, Action for A T.
Christy Tania joins The Langham Melbourne as Executive Pastry Chef
Tania attended the L’Ecole Nationale Superieure de la Patisserie and learnt from culinary masters Alain Ducasse and Yves Thuries before working in numerous fine dining restaurants.
Michal Zemlicka appointed Food & Beverage Manager with Sheraton Bali Kuta Resort
A keen wine enthusiast, Michal is focused on introducing and highlighting Indonesian cuisine to a worldwide traveling audience.
How to control your food stocks – and the cost of not
Is enough attention paid to controlling the cost of providing this food? Peter Nannestad looks at two of the most effective cost reduction vehicles.
