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Beverly Hills’ Somni Awarded Two Michelin Stars

On the heels of its one-year anniversary, Somni receives two Michelin stars upon the Michelin Guide’s return to Los Angeles after a decade. Led by ThinkFoodGroup’s West Coast creative director Aitor Zabala with chef José Andrés and the TFG creative team, ThinkFoodTank, the fine dining concept opened in March 2018 with national acclaim.

The 1881 Announces New Chef, Seasonal Menu, and Weekend Brunch

Dining Dancing Romancing hospitality group has officially appointed chef Roberto Bonefont Jr. as Executive Chef at the company’s San Francisco fine dining endeavor, The 1881 Restaurant. Chef Roberto has two decades of restaurant industry experience.

Marcus Hotels & Resorts Names Joe Jackson VP of Food and Beverage

Marcus Hotels & Resorts announced that Joe Jackson has been promoted to vice president of food and beverage today. In his new position, Jackson will oversee Marcus Hotels & Resorts’ catering, banquets and more than 40 signature restaurants, bars and lounges across the company’s 21 properties.

Conrad Indianapolis Names New Executive Chef

Conrad Indianapolis announces today the appointment of Sven Hildebrandt, who joins the hotel’s team as Executive Chef. In his new role, Hildebrandt will oversee all banquet operations, including everything from large corporate assemblies to intimate social events at Conrad Indianapolis.

The Sushi Bar Opens at The Mission Inn Hotel & Spa

The Mission Inn Hotel & Spa—Southern California’s historic AAA-Four Diamond Mission Inn Hotel & Spa located just outside of Los Angeles—announced the opening of The Sushi Bar. Under the direction of Sushi Chef Chuck Adkins, The Sushi Bar brings a new dining experience to Riverside with a fresh, modern take on traditional sushi for guests and locals to enjoy.

Sheraton Chapel Hill Hotel Names Robert Reynaud Executive Chef

The Sheraton Chapel Hill Hotel in Chapel Hill, North Carolina announced that Robert Reynaud has been appointed as executive chef. In his new role, Reynaud will oversee all culinary operations, including banquet, catering and in-room dining experiences, as well as the recently renovated Carolina 1663 restaurant, located at the Sheraton Chapel Hill Hotel.

Kevin Lind Named F&B Director at Gurney’s Star Island Resort & Marina

Kevin Lind has been appointed director of food and beverage for the new Gurney’s Star Island Resort & Marina, which will debut in Montauk in May. As the third property for Gurney’s Resorts and second Montauk resort for the growing brand, Gurney’s Star Island will be a luxury waterfront retreat loaded with amenities and services including a selection of casual and fine dining restaurants and the largest marina in the Hamptons.

OKC's Skirvin Hilton Hotel Names Marcelo Miranda Executive Chef

The Skirvin Hilton Hotel in Oklahoma City announced that Marcelo Miranda has been appointed to executive chef at the AAA Four-Diamond property. In his new role, Miranda will act as the creative mastermind in heightening the culinary operations at the historical property to include the refinement of food presentation, application of high quality, local sourced ingredients, and through the enhancement of traditional dishes with a modern twist.

Fairmont Dallas Opens Kosher Kitchen

Fairmont Dallas hosted key members of the Dallas Jewish Community for a celebration and official ribbon cutting of their new fully dedicated on-site kosher kitchen February 19 from 4:30 p.m. to 6:30 p.

The Adolphus Names Nicholas Katz GM of Food & Beverage

The Adolphus, Dallas’ premier luxury boutique property, welcomed Nicholas Katz as its new General Manager of Food & Beverage. Katz will oversee operations for all hotel F&B outlets, including Otto’s Coffee & Fine Foods, City Hall Bistro and City Hall Bar, The French Room and The French Room Bar, chef-driven menus at the pool deck and in-room dining.

The Inn at Little Washington Promotes Robert Fasce to GM

Chef/proprietor Patrick O’Connell of The Inn at Little Washington announced the promotion of longtime employee Robert Fasce to General Manager as of January.“After searching for a new General Manager for quite some time, we can think of no better person to take on this challenging position than our own Bob Fasce,” says Chef O’Connell.

Hotel Zoe Brings on Industry Vet as General Manager

Hotel Zoe, Fisherman’s Wharf’s newest luxury boutique hotel, is pleased to announce the appointment of TJ Pierri to the position of general manager.  Pierri joins the hotel team with close to three decades of hospitality experience, having held management positions working in luxury resorts, urban boutique hotels and large city centers across the United States.

Hotel Weyanoke Hires Frank D. Paris III as Executive Chef

Hotel Weyanoke, the newly debuted historic boutique hotel located in downtown Farmville, Virginia, has announced the appointment of Frank D. Paris III to the role of executive chef. Paris will oversee the 70 guest-room property’s multiple dining outlets, which include its signature Campagna Italian Kitchen + Wine Bar, Effingham’s Coal-Fired Pizza + Tap Room, Catbird Rooftop Terrace and Sassafras Coffee Bar.

James Beard Winner Andrea Reusing Dishes on The Durham

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.