Rosewood Sand Hill—the ultra-luxury hotel located in Menlo Park—will host the send-off for the team of chefs representing the United States at the Bocuse d’Or, the world’s most prestigious biennial culinary competition in Lyon, France.
The Walt Disney World Swan and Dolphin Resort promoted Dan Herman to executive chef from his previous role as executive sous chef.Chef Herman will oversee all culinary operations of the resort’s 17 food and beverage outlets, banquets and staff of over 200.
Italian Village Restaurants—Chicago’s original Italian destination —announced the appointment of Chef Emily Phillips as executive chef of its contemporary Italian concept, Vivere.With a versatile culinary background and contagious passion for the restaurant industry, Phillips joined the Italian Village family as Sous Chef in Summer 2018 before recently being named Executive Chef.
The Arizona Biltmore, A Waldorf Astoria Resort, announced the appointment of Thierry Delourneaux to the position of Executive Pastry Chef. A respected culinarian with extensive experience at legendary, luxury properties, Chef Delourneaux will oversee all pastry and confection operations at the landmark property.
Twin Peaks Restaurants announced today that Front Burner veteran, Alex Sadowsky, has joined the team as Executive Chef. “We are excited to have the opportunity to bring in culinary talent from the Front Burner Brands and we are confident in Alex’s ability to grow the culinary side of Twin Peaks,” says Joe Hummel, CEO of Twin Peaks.
LondonHouse Chicago, the luxury lifestyle property on the corner of Michigan Avenue and Wacker Drive, announces the appointment of Samantha Santiago Torres as Executive Pastry Chef.Santiago Torres began her culinary career by studying at the prestigious Camilo José Cela University in Madrid, Spain with a Ferrán Adriá Chair Professorship.
“My food memories are all over the place,” says chef Justin Sutherland of Minnesota’s Handsome Hog, a contemporary Southern restaurant in St. Paul, and Pearl and the Thief, a Southern-style whiskey and oyster bar in Stillwater.
Alto-Shaam hired Isaac Wilde as a Sous Chef at its corporate headquarters in Menomonee Falls, Wisconsin.Wilde first joined Alto-Shaam in May 2018 when he served as a culinary intern for the summer. Prior to his internship, he spent several years working in Milwaukee restaurants.
There’s a reason the guacamole is on nearly every table at The Black Ant in New York City: it’s exquisite. Perfectly chunky and studded with pomegranate arils and slices of green apple, it is both a traditional and modern execution of a favorite Mexican dish.
Hotel hospitality is unique in its challenges and opportunities. Planning menus for breakfast, lunch, dinner, late-night, and all-day room service is a tall order—no pun intended. These experts have got your back.
Erik Bruner-YangBrothers and Sisters | The Line HotelWashington, D.C.Opened December 2017Who made the first move? Sydell Group first approached me as far back as 2012 to gauge my interest. They had a guy that worked for them named Tanner Campbell; to me he was kind of their talent scout, and he was a big fan of Toki Underground and saw potential in me that I hadn’t even seen in myself.
Andrea ReusingThe Durham | The Durham HotelDurham, North CarolinaOpened October 2015Who made the first move? My partner Craig Spitzer texted a photo of the building to me. It has always been one of my favorites in Durham, and I knew right away that I wanted to learn more about the project.
Chris CosentinoAcacia House | Las AlcobasSt. Helena, CaliforniaOpened May 2017Jackrabbit | The Duniway HotelPortland, OregonOpened March 2017What was attractive about the idea of a hotel restaurant? In Portland, it was really about being a part of a beautiful hotel remodel.
InHarvest, Inc. announced the promotion of Chris Bybee from corporate chef to corporate chef manager, effective immediately.In his new role, Bybee manages and prioritizes Culinary Team activities within the company’s established sales strategy, as well as helps streamline the process and communication of InHarvest’s “Culinary First” model.