Park Hyatt Washington, D.C.’s Director of Food & Beverage and Culinary Operations Troy Knapp and Blue Duck Tavern’s Executive Chef Adam Howard introduced an assortment of light bites to complement the vibrant cheese and charcuterie program in Blue Duck Lounge.
The Charlotte Marriott City Center in North Carolina welcomed a new Director of Eat & Drink, Todd Brinkman, an industry veteran who brings a wealth of food, beverage and restaurant management experience from Ritz-Carlton and JW Marriott properties to his new role.
The Skirvin Hilton Hotel in Oklahoma City has announced that Eddie Smith has been appointed general manager of Park Avenue Grill and Red Piano Lounge. In his new role at the AAA Four-Diamond property, Smith will be responsible for overseeing both the restaurant and cocktail lounge to maintain their position as exceptional food and beverage outlets in downtown Oklahoma City, as well as overseeing the hotel’s fine in-room-dining experience.
One of the biggest struggles with renovating beautiful old locations is finding the balance between protecting the unique and rustic look that will draw customers in, while also providing a solid dining experience.
PepsiCo and Marriott International announced a multiyear agreement, naming PepsiCo as the beverage provider for Marriott International’s legacy brands, as well as Starwood brands acquired in 2016. The new deal is incremental to the 25-plus year relationship between PepsiCo and Marriott.
The Illinois Hotel & Lodging Association (IHLA) honored the hospitality industry’s finest at its 23rd annual Hospitality Awards Luncheon. Held in conjunction with the National Restaurant Association Restaurant-Hotel Show at McCormick Place, more than 400 professionals gathered to honor those who have made outstanding contributions to the hospitality industry in Illinois over the past year.
Located on The Source Hotel’s expansive rooftop, The Woods is primed to become an essential dining destination in Denver; especially with the appointment of Brandon Biederman as the restaurant’s Executive Chef.
Santa Barbara native and certified sommelier Kyle Erickson joins the team at Alisal Guest Ranch & Resort as the new food & beverage director. Bringing his noteworthy experience in the wine and spirits industry, he works in tandem with Executive Chef Anthony Endy to elevate Alisal’s already reputable food and beverage program.
The Adolphus welcomes new general manager Victor Rojas to The French Room. Located within the storied walls of Dallas’ first luxury hotel, The French Room remains one of the most revered names in Texas fine dining.
Orlando World Center Marriott announced the launch its state-of-the-art, HyCube modular hydroponic vegetable production system in partnership with Eco Convergence Group Inc., an Orlando-based engineering and technology development company focusing on sustainability.
Marcus Hotels & Resorts, a nationally recognized hotel owner and management company, announced that Susan Terry, vice president of culinary and food & beverage operations, was named a 2018 Silver Plate Award winner in the hotels and lodging category by The International Foodservice Manufacturers Association (IFMA).
Kimpton Hotels & Restaurants announced Wednesdau that Scott Gingerich has been named Senior Vice President of Restaurants + Bars, promoted from his former role of Vice President of Restaurants + Bars, West.
The Beverly Hilton announced the appointment of Chef Matthew Morgan as Executive Chef. In his new role, Morgan will oversee the menus and operations for the hotel’s many high-profile events and galas, including the Golden Globe Awards Show, Oscar Nominee Luncheon, Pre-Grammy Gala and the Milken Institute’s Global Conference.
The Georgian Terrace Hotel by Sotherly Hotels announced the promotion of Guido Piccinni to director of operations for the historic Atlanta hotel property. Piccinni assumes the day-to-day operations as general manager Mark Williams assumes a new role as regional vice president of operations for the parent company, Chesapeake Hospitality.