• New Hires at LACC

     
    POSTED September 9, 2016
     

The Los Angeles Convention Center, a renowned event venue managed by AEG Facilities, recently announced that they hired Alexa M. Diaz as a marketing specialist, and, Adrienne Hall and Frank Keefer as senior event managers.

Diaz has more than four years of experience in the media and marketing industry, and a master’s degree in communications from California State University, Northridge. She will be responsible for LACC’s marketing endeavors, social campaigns, press releases and community relations.

LACC has also promoted from within, making Hall and Keefer the new senior event managers. Adrienne Hall worked with LACC for two years, and headed up events like The Longlines Masters, Wonder Con and SIGGRAPH.  rank Keefer has worked with LACC since December 2013, and has helped with events like The Grammy Celebration and the LA Auto Show.

 

May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.

 

Kohler Co. has announced the appointment of Doug Stringer as head chef of The Immigrant Restaurant, located at The American Club resort-hotel at Destination Kohler.

Stringer joined Kohler Co. in 2015 as sous chef of Riverbend, where he oversaw all facets of kitchen operations, purchasing, food cost management, staffing, menu design, and overall leadership. He has over seven years of fine dining and hospitality experience. In his new role, he will oversee the development and creation of culinary programs.

 

Earlier this year, Matt Klette, the West Coast ambassador for Redemption Whiskey, gathered Los Angeles food and beverage influencers to introduce them to the small-batch Redemption Rye. The 95-percent rye is aged in new American charred oak barrels, with each bottle hand-numbered to reflect the batch. Clark Street Bread created a special sandwich for the occasion; called “When Pigs Rye,” the sandwich featured roasted pork, spicy mustard and whiskey dill pickles served open face on Danish rye bread infused with Redemption Whiskey.