What does real leadership look like when people can bring their full selves to work? Pamela Brunson, president of Wolfgang Puck Catering, unpacks how building a culture where people feel truly supported—meeting them where they are, leaning on your team and leading by example—can transform leadership and company culture.
Wolfgang Puck Catering has once again reset the bar by launching a “10-Minute Restaurant” concept that brings all the excitement of high-end food prep right in front of small groups of diners, and led by chefs who become the stars of the show.
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.
Groups meeting in Florida can partner with chefs to infuse local flavors into their programs. Following, various Florida chefs at popular meetings properties detail how they work with groups to design locally inspired menus.
Here’s how meeting planners can create a well-rounded food and beverage strategy that ensures everyone, including gluten-free and vegan guests, feels welcome and well-fed.
Vesta Foodservice, a major produce supplier with operations in Los Angeles, San Francisco, Las Vegas and Phoenix, runs the Chefs to End Hunger nonprofit that harvests leftover food from major meetings and conventions facilities.
Read on for restaurant recommendations and offsite venues in Springfield and Peoria, Illinois, where memorable group dining experiences use food to fuel friendships.
