After previously serving as director of sales and marketing for InterContinental Chicago Magnificent Mile, David Almond took on a new role as regional vice president – Midwest U.S. and Canada for Associated Luxury Hotels International this spring. After about six months on the job, he took time to talk with Illinois Meetings + Events about his transition and his thoughts on the meetings industry for 2019.
A PR professional shares intel he’s gained from launching a top-secret events series that applies to meetings, too.
By training her team to view every guest as an individual, Catherine Mrowiec is changing the impersonal perception of large hotels.
Planning ceremonies that make even hospitality employees feel welcome.
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 email@example.com.
Amber Lancaster was recently hired as the Executive Chef for Sable Kitchen & Bar.
The work of Bob Doepel and his staff at Chicago Scenic Studios speaks for itself, having produced some of the most iconic sets for museums, TV and film and corporate events.
Lihi Gerstner is bringing Splacer to Chicago, an online marketplace offering a sharing economy for unique, short-term event spaces.
If the walls could talk at the new Holiday Inn Express & Suites in Niles, it would tell the incredible story of the family behind Lakhani Hospitality that owns and operates a small portfolio of hotels in the Chicagoland area. Chief Operating Officer Sheila Lakhani Gilani proudly tells the story of her father, Mansoorali, who left his home in Pakistan at the young age of 19 with just a few dollars in his pocket.
John Hogan grew up loving the blues—and cooking. He found a way to combine his passions at Chicago’s River Roast, with hearty menus offering a side dish of live music.
Alpana Singh knew she wanted to be in the restaurant business since she was a little girl. Growing up in Monterey, California, her father was a professional chef, and her mother, a server. “Truth be told, I don’t know how to do anything else. It’s in my blood,” she says. At the age of 15, she was working in her first restaurant; by 23, she had remarkably landed a sommelier position at Chicago’s four-star gem Everest; and by 26, she became the youngest female to ever pass the Master Sommelier Exam.