When the Omaha Marriott Downtown opened its doors in August in Nebraska’s largest city, acclaim followed. The city’s first new full-service hotel in more than a decade, the 12-story, 333-room hotel shattered norms with its upscale vibe, including a rooftop swimming pool, an outdoor events area, 17,000 square feet of meeting space, and, at 11,000 square feet, one of Omaha’s largest ballrooms.
The highly celebrated and newly opened Grand Hyatt Baha Mar announces the appointment of Brent Martin as executive chef. Widely known and respected within the Hyatt family, Martin brings 21 years of experience and leadership to the artistically designed 1,800-room resort on Nassau’s admired Cable Beach.
Most 71-year-old French chefs who have earned three stars from Michelin are contemplating retirement and maybe retreating to a summer place in Monte Carlo or Nice. But not Antoine Westermann. He earned his three stars at Le Buerehiesel in Strasbourg, France.
ChanterelleThis golden-colored, meaty fungus is favored by just about every chef because of its flower-like shape and aroma, a taste that is simultaneously peppery and woodsy, and a texture that is both chewy and creamy when it’s cooked just right.
The Katharine Brasserie & Bar, located adjacent to the Kimpton Cardinal Hotel in the historic R.J. Reynolds Tobacco Company building in downtown Winston-Salem, unveils executive chef Adam Barnett’s fresh new takes on the restaurant’s culinary programming.
The 2017 Florida Restaurant & Lodging Show announced that the recipient of this year's TORCH Award, which was created to honor talented chefs for the brilliance of their careers and the impact they have had on the industry and their surrounding community, will be Michelle Bernstein, owner/operator of MBC Michelle Bernstein Catering Company,a full-service catering company as well as her wildly popular café concept, Crumb on Parchment.
Guys on the go: that would be Michael and Steve. Chef Michael Solomonov was about to take one of his frequent trips back to Israel, where he still has family and where he’d love to open a Federal Donuts, and the entrepreneurial-spirited Steve Cook was walking from Rooster Soup Co.
Chef Annika Loureiro joined The Carolina Inn, A Destination Hotel, as Pastry Chef in July, bringing more than 15 years of culinary experience to the charming North Carolina property. She brings her imaginative spirit and expertise to her new role, where she oversees the baking and pastry programs on-site, including the hotel’s signature restaurant, Crossroads Chapel Hill, and its banquet and in-room dining menus.
Fat Rice chef and co-owner Abraham Conlon is using this interview to take a little break, jokingly stretching his long legs across the bench in the newly expanded lounge next door to the restaurant like he’s ready for a therapy session.
Chef Margot McCormack, owner and executive chef of Margot Café & Bar and Marche Artisan Foods in Nashville, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
Mapping a timeline of the buildings that house Michigan restaurant group Union Joints’ seven concepts is much like chronicling the development of an entire community.You could start with the Baptist church constructed in the 1840s and then note one of the oldest family-owned garages before highlighting the fire hall constructed in 1938.
Another former Brinker executive has joined Applebee’s turnaround efforts. The DineEquity chain announced Tuesday that Stephen Bulgarelli, who spent the past five years as vice president of food and beverage at Chili’s, assumed the chief culinary officer role to head the culinary team at Applebee’s nearly 2,000-unit system.
Café Robey, the contemporary eatery serving signature plates with style and flair at the bustling intersection of Milwaukee, North and Damen Avenues, revitalizes its culinary program with the debut of new menus under the direction of recently appointed Executive Chef Kevin McAllister.