The Australian-born Luke Mangan must certainly rank among today’s industry icons having made his mark across the culinary landscape – on land, sea and air.
Four Seasons Chicago announces new Executive Chef Sean Murray
Murray brings more than 15 years of experience to the role.
Light Human Hotels forms strategic alliance with boco
The brand will bring together boco’s fast casual, “bistro in a jar”, French gastronomy concept developed by the Ferniot brothers, Simon and Vincent.
Armando Galeas appointed Executive Chef for Costa d’Este Beach Resort & Spa
Armando Galeas was previously chef de cuisine for Temple Orange at the Eau Palm Beach Resort and Spa, located in Manalapan, Florida.
Mohamed Elsherif promoted to Executive Chef at Fairmont Nile City, Cairo
Elsherif has 22 years of experience in the hospitality industry.
Hyatt Regency Chicago promotes Roberto J. Alicea to Food & Beverage Director
He will be responsible for overseeing the hotel’s restaurants, as well as in-room dining and catering.
Max Harris appointed as Conrad New York Director of Food & Beverage
Harris has nearly 10 years of experience to guide Conrad New York’s unique culinary programs, centered on creativity, innovation, and guest satisfaction.
Top beverage trends for 2016
From sipping rum to drinking shrubs – Max Traverse predicts 2016’s top beverage trends.
Suncadia implements Solution Suite from Agilysys to streamline food and beverage operations
Suncadia implements Solution Suite from Agilysys to streamline food and beverage operations
Jelle Vandenbroucke joins JW Marriott Houston Downtown as Executive Sous Chef
The native of Belgium will assist Executive Chef Erin Smith in developing and executing seasonal fare for the hotel’s Main Kitchen restaurant, 806 Bar & Lounge and the banquet services.
