With a career firmly rooted in the food scene of Southern California, chef Octavio Sabado has an acute sense of culinary trends and which of them are here to stay. He gets to put this knowledge to good use as executive chef of the Westdrift Manhattan Beach. Sabado’s menu at the hotel’s signature eatery Jute Coastal Kitchen + Bar and the group banquets it serves, is filled with dishes that could be considered special dietary menus elsewhere.
Austria is renown as a great producer of top chefs, such as Wolfgang Puck. Add Josef Huber, who has worked with Puck in the chaotic kitchen at the Oscars Governors Ball in 2016, to the list. Salzburg, Austria, native Huber oversees all F&B operations as corporate executive chef for AHC+Hospitality’s six owned and managed hotels.
Last March 2018, Ben George was feeling the madness. As executive chef for Savor… at INTRUST Bank Arena in Wichita, Kansas, he was preparing food for the first and second rounds of the 2018 NCAA Division I Men’s Basketball Championship, hosted by Wichita State University. George led the efforts to provide meals to more than 45,000 guests during the event, including more than 4,000 boxed lunches.
Like other top chefs, David Belknap had to venture out in the world before finding a home, which happened to be where he began. The executive chef of AC Hotel Columbus Dublin’s Spanish tapas-inspired lounge and restaurant VASO was born and raised in Columbus, Ohio, but his career trajectory and love of his family brought him back home to Dublin, a nearby suburb.
In today’s meetings and events scene, the F&B business is show business, and nowhere is this more evident than with the top-shelf team at Disney Catered Events. The catering theater staged by Disney is worthy of a Hollywood production, or in this case, Walt Disney World, with Culinary Director John Clark in a leading role. And for Clark, as the saying goes, business is good.
An insatiable appetite for everything “food” is essential in the makeup of Mark Kropczynski, executive chef at San Diego’s THE US GRANT, a Luxury Collection Hotel. In fact, if you walk down to the San Diego shoreline after the kitchen of the Marriott-brand property’s Grant Grill closes you may find Kropczynski, dive light in hand, hunting for California spiny lobsters.
Hawaii was fusion before fusion was cool. It’s long been a way of life on the Hawaiian Islands, which sit at the midway between East and West and showcase a truly multicultural society. “I blend a lot of styles,” said Oahu native Lyndon Honda, executive chef at Sheraton Maui Resort & Spa. “Hawaii’s been doing that fusion cuisine since the turn of the [last] century.
Satisfying the refined tastes of a worldly clientele has been a daily occurrence for Michael Goodman, executive chef of the Four Seasons Hotel Las Vegas, a 30-year veteran of the top-shelf luxury brand in locations stretching across the globe.
Putting a new twist on a historic hotel, San Antonio’s The St. Anthony Hotel is reshaping its food and beverage offering with the hiring of veteran chef John Zaner. Zaner brings more than 30 years of experience to an iconic property that is inching toward its 110-year anniversary in a city that is celebrating a tricentennial. But what is old is new again, in that the property is actually transforming itself via a journey to the past.
The Confidante Miami Beach, part of the Unbound Collection by Hyatt and fresh off a $3.5 million meetings and events space renovation wrapped in fall 2017, has become an in-spot in mid-Miami Beach’s burgeoning food scene, and meetings groups are invited to the table. Although the 363-room retro-style Mid-Century modern hotel that sits oceanfront on famed Collins Avenue hearkens back to the glory days of 1950s Miami Beach, chef Richard Hales has brought some modern Southern flavors to bear with his Bird & Bone restaurant.