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.
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.
A celebration of craft beer, cocktails and cuisine—Libations of Spring at Destination Kohler—offers an impressive line-up of craft libations accompanied by delicious dishes on April 13-14, 2018. Destination Kohler chefs and industry-wide drink specialists will guide guests through a two-day adventure of beer and spirits tastings and seminars.
The Arizona Biltmore, A Waldorf Astoria Resort, has named seasoned culinarian, Herve Cuyeu Executive Chef. A respected creative talent with deep roots in the dining operations of legendary luxury properties, Chef Cuyeu is uniquely suited for the position, having led culinary operations at several distinctive properties with multiple dining outlets, within the brand portfolio, each offering uncompromising Waldorf Astoria service.
Washington Duke Inn & Golf Club, the premier AAA Four Diamond luxury inn and golf club located on the campus of Duke University in Durham, North Carolina, will host an Old Forester Bourbon Dinner featuring selections from the world-renowned distillery on Tuesday, March 6 at 6:45 p.
Royal Hideaway Playacar, one of Barceló Hotel Group’s star properties and a longtime leader of the Riviera Maya’s hotel industry, announced that Chef Alejandro Sánchez has joined its team as the Gastronomic Director of the luxury resort.
The new Sheraton Los Angeles San Gabriel Hotel welcomed a familiar face to the incredibly diverse Los Angeles culinary scene, adding Joseph Mills as Executive Chef. Most recently as Executive Chef of Westin Bonaventure, Joseph brings a focus in creating modern menus, sourcing local ingredients, and southern California-style cooking to the food and beverage programs at Sheraton Los Angeles San Gabriel, set to open in January 2018.
Hotel Republic San Diego officially opened its doors on November 8 in downtown San Diego as part of Autograph Collection Hotels’ diverse portfolio of more than 125 hotels around the world—all one-of-a-kind-properties that champion values of vision, design and craft.
A Virginia Beach icon since 1927, the Cavalier Hotel is about to reopen following a $75 million restoration, which will include three exciting new dining destinations. Today, the Cavalier announced the appointment of Dan Elinan as the hotel’s Executive Chef.