Two celebrated mixologists, new stirred cocktails and an expanded menu are adding to a flourishing lobby experience at The Ritz-Carlton, Charlotte. Unveiled earlier this year, K Lounge has become a new hub of activity for the lobby, and the setting has even more news to share this month.
Even the best-intentioned critics called Justin Carlisle stupid.“When you fail, we’ll have a job for you.”“How will you make enough money to survive?”Carlisle figured they might be right. But there was a more pressing issue nagging him.
At the 130-year-old Lake Lawn Resort on Wisconsin’s Lake Geneva, Chef David Ross has spent the last two decades of his career—or, as he says, “seven or eight chef lifetimes”— developing a well-oiled machine that families visit year after year, generation after generation.
On November 8 and 9, the ment'or BKB Foundation returns to Las Vegas to select the next team to represent the U.S. at the 2019 Bocuse d'Or and hold their Annual Young Chef and Commis competitions.Sixty countries vie for 24 coveted spots who will then compete at the finals held biennially in Lyon, France, January 2019.
Chef Woody Back, executive chef of Table & Main in Roswell, Georgia, and co-owner and executive chef of the upcoming Coalition Food & Beverage in Alpharetta, Georgia, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
In 2012, Chef Toups and his wife, Amanda, opened Toups’ Meatery, featuring modern Cajun cuisine. In October, they opened Toups South in New Orleans’ Southern Food and Beverage Museum. Here, he’s “broadening out to all of the South, everything from East Texas barbecue to South Carolina she-crab.
Italian Village Restaurants—Chicago’s original Italian destination celebrating 90 years in 2017—announced the appointment of Ozzy Amelotti as executive chef of its contemporary Italian concept, Vivere.
Kabana Rooftop, a stylish rooftop destination in the heart of Richmond, Virginia, announced the appointment of Mike Ledesma as Executive Chef. Ledesma brings 16 years of culinary experience to his new position, most recently working as the corporate executive chef for the Richmond Restaurant Group.
The Melting Pot Restaurants, Inc., the world’s premier fondue restaurant and a leading polished casual dining franchise, announced Friday the signing of its largest development agreement in the brand’s 42-year history—a 17-unit deal to expand the brand’s presence in Mexico.
Fatz Southern Kitchen, best known for its Southern cuisine and hospitality, announced the hiring of Brian Dukes as Director of Culinary. Dukes will be based in the chain’s Greenville, South Carolina, headquarters and direct culinary operations in its 45 locations across the Southeast.
Prolific is an understatement when used to describe Chef Slavin’s menu innovation across the Houlihan’s group, which includes the signature concept plus Devon Seafood Grill, Bristol Seafood Grill, and J.
A 13-year veteran of Casa Mono, Chef Anthony Sasso talks about making the leap from a classic neighborhood restaurant to “the largest space B&B has ever lived in.” That’s B&B Hospitality Group, as in Joe Bastianich and Mario Batali.
Geraldine’s, the contemporary restaurant located on the fourth floor of the Hotel Van Zandt on Rainey Street in Austin, announced Yolanda Diaz as head pastry chef. Joining the culinary team, Diaz will continue the efforts of providing guests will an exceptional dining experience featuring fresh, new desserts and other sweet treats.
Han OakOpened: January 2016Location: Portland, OregonOwners: Peter Cho and Sun Young ParkAverage Check: $50; $35 prix fixe menuDescription: After a decade in New York City, an Oregon chef returns to his roots and explores a new culinary heritage.
Chef Philippe Haddad, executive chef and partner of Cape Dutch in Atlanta, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.