Mathew J. Bishop has brought some of the South’s best culinary traditions to Pechanga Resort Casino, a West Coast property that lives and breathes big-time onsite catering.
John Haywood, chef for Elior North America’s Landmark Experiences and Design Cuisine, is right at home producing spectacular F&B programs for high-profile events such as the Presidential Inaugural and Super Bowl. See how Landmark Experiences did it
San Francisco Marriott Marquis Executive Chef David Hollands brings a San Francisco native’s understanding to his role overseeing banquets at the major convention property.
Omni Hotels’ Catering & Conference Services Director of the Year Yojainna Otero is a study in how experience in multiple areas of hotel operations is a well-rounded and grounded path to success.
These Florida chefs use hometown ingredients to infuse hotel restaurant and banquet menus with pizzazz. Learn how you can elevate the dining experience for groups through their creative ideas.
How Executive Chef Sebastian La Rocca celebrates his Latino roots at Hilton Columbus Downtown, and all the ways groups can leverage the food and beverage experiences onsite.
Owner and executive chef of the Cardinal restaurant in Atlantic City, NJ, Michael Brennan, gives an exclusive interview to Meetings Today to talk about the restaurant's opening, his passion for food and making a difference back home.
Plant-based cuisine is a growing fine-dining trend, with luxury properties that cater to high-end meetings, such as is Rosewood Miramar Beach, taking the plunge into meatless options.
The Driskill Hotel Executive Chef Mark Dayanandan has worked kitchens from Norway to New Orleans during his 25 years at the top of the hotel F&B management chart. Discover how his old-school training pairs well with this re-invigorated Austin icon.
With 3,000 acres available for seatings, Barnsley Resort Executive Chef Javier Cuesta certainly has room to roam, which is apropos for a veteran, French-trained culinary world-traveler.
