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.
Overlooking the Willamette River in Portland, Oregon, and adjacent to the recently-renovated River’s Edge Hotel, Rosswood announced the appointments of Ryan Gaul, Cody Lucchesi and Jerrod Knight to executive chef, chef de cuisine and sous chef.
Chefman, a leader in developing innovative kitchen appliances that take the stress out of cooking, is teaming up with famed 16-year-old chef and Chopped competitor, Chef Eitan Bernath. The duo plan to take their passion for cooking and give home chefs a new inspiration for cooking by showcasing easy-to-use techniques and Chefman products that bring the fun back into the kitchen.
Mario Batali’s Michelin-starred La Sirena is closing. The New York City restaurant is the first to shutter since the celebrity chef was accused of sexual misconduct last December. Batali took a leave of absence following reports of habitual sexual harassment, published in an Eater New York story.
Lodi, New Jersey, a small borough squeezed in between Hackensack and Garfield, is not exactly known as a hotbed of culinary invention. Diners tend to prefer cuisines with which they’re familiar; you don’t have to walk far to find any number of Italian spots.
About Last Knife, the new bar and steakhouse concept adjacent to the ground floor lobby of the Hotel Julian Millennium Park in Chicago, Oxford Capital Group’s latest luxury lifestyle hotel on North Michigan Avenue, announces the appointment of Dan Weiland as Executive Chef.
General Mills Foodservice announces that Dennis Chan, chef and owner of Blue Bamboo in Jacksonville, Florida is the Grand Prize Winner in the 4th Annual Neighborhood to Nation Recipe Contest, which celebrates independent family or “neighborhood” restaurants and food trucks and the one-of-a-kind dishes that reflect their local flavor.
As the daughter of a nutritionist, New Jersey native Aishling Stevens learned early on to pay attention to the impact that high quality, seasonal ingredients have on the body and how important it is to be mindful of that while cooking.
Farm-to-table is certainly one of the buzziest restaurant concepts of the last decade, but Kevin Hermann, executive chef at The Porch’s Siena location in Upper St. Clair, Pennsylvania, wasn’t content to just employ the locavore moniker.
Chef Jason Paskewitz, industry veteran and Jean Banchet award-winner, has been brought on as Executive Chef at River North's home of Continental cuisine, Marchesa. His new menu will launch after Labor Day, and diners can expect more of the perfectly-executed dishes that he has honed throughout his lengthy career.