From new interactive F&B ideas to clever ways for introducing bold flavors to picky palettes, consider this your guide to more creative cuisine in 2019.
food and beverage
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has?
Submit your ideas to firstname.lastname@example.org. Adam Heffron was recently hired as Hotel Manager at Conrad New York.
1. What are you looking forward to the most in your new role as hotel manager?
Omni Hotels & Resorts is announcing new developments for the hotel. The 16-story hotel is set to open in June 2017, showcasing 300 guest rooms and suites, and 24,000 square-feet of meeting space, including a 13,000-square-foot ballroom. Additionally, Omni Hotels & Resorts has appointed Gayla Guyse as director of sales and marketing for the Omni Frisco Hotel. Guyse has 20 years of experience working for the Omni Frisco Hotel.
The Silversmith Hotel recently appointed Adam Blake Jones as director of food and beverage and Nelson Erazo as executive chef of Adamus, the hotel’s new lounge and restaurant.
"Adam encompasses the leadership skills and vision necessary to achieve success in a thriving Chicago restaurant and nightlife scene," said Hans Ritten, general manager. "We’re confident in his abilities to shape our program into one of the best."
Lifestyle group Nobu Hospitality LLC announced plans for the development of a new luxury boutique, Nobu Hotel and Restaurant Chicago, which is planned to open in early 2016.
"Chicago’s tourism industry continues to see record growth because renowned venues like Nobu are investing in expanding options for Chicagoans and tourists," said Mayor Rahm Emanuel. "This hotel and restaurant builds on the city’s great hospitality and culinary offerings to further cement Chicago’s role as a world-class city."
The Langham, Chicago announced a new line of afternoon teas, a special for the spring season. Executive Chef Anthony Zamora and Executive Pastry Chef Scott Green introduced the teatime menu with bright colors and edible flowers.
The "Springtime Afternoon Tea" menu features three items that pair tea flavors with light appetizers, including grilled asparagus with la quercia prosciutto, whipped egg, marigold rock shrimp rillettes, English peas, morel mushrooms, micro orchids and more. Other menu items include a jasmine tea & raisin scone, raspberry jam and devon cream.
Oak Brook Hills Resort, a Chicago resort known for events and golf, announced the hire of new executive chef, Carol Buckantz, as well as conference services and banquet team members.
"Under Executive Chef Carol, this property will continue to delight and impress the community, guests and event planners while bringing back many of the treasured traditions Oak Brook Hills Resort has been known for in its rich history," said Dennis Marcinilk, director of operations for Oak Brook Hills Resort.
Chicago rang in the New Year with new openings and events throughout the city, from award-winning performances and exhibits, to world-class restaurants and thrilling festivals.
Chicago, the Tony Award-winning musical, premiered in Chicago at the Bank of America Theater on Feb. 25, while Peter and the Starcatcher, a grown-up’s prequel to Peter Pan, is scheduled to show on April 2. Other musicals that are making their appearance in Chicago this year include Motown The Musical, The Last Ship and The Newsies.
Oak Brook Hills Resort recently appointed Carol Buckantz as executive chef, where she will oversee all food and beverage operations for the resort, including their five restaurants. Buckantz plans to incorporate more farm-to-table menu items, a weekly Farmers Market to the property, and culinary classes and team building sessions for organizations.