• Charlie Palmer Group Announces New Leadership

     
    POSTED February 2, 2017
     

Charlie Palmer Group’s Northern California properties, Mystic Hotel by Charlie Palmer and Harvest Inn by Charlie Palmer, has hired a new leadership team.

The team includes James DeLuca, general manager at Harvest Inn; Tamara De Mars, director of sales and marketing; and Parul Suri, director of revenue management and distribution. Alongside Chef Palmer, the team will work to elevate the guest experience and increase business sales at the two hotels.

“I feel incredibly fortunate that we’ve attracted such great hoteliers and field leaders to be a part of our burgeoning hotel group,” says Chef Charlie Palmer. “With these folks at the helm, coupled with the existing infrastructure of our hotel and CPG teams, the opportunities are endless.”

James DeLuca, the new general manager, brings 20 years of experience in the hospitality industry to his new position. Prior to working at Harvest Inn by Charlie Palmer, DeLuca served in a number of different roles at Resort at Squaw Creek, The Standard LA, Senza Hotel, North Block Hotel and Bardessono. DeLuca is skilled at recruiting and building teams, and is heavily involved in the Napa Valley community.

Tamara DeMars, the new director of sales and marketing, gained experience at resorts like San Ysidro Ranch, Silverado Resort and Spa, and Bardessono. DeMars graduated from Colorado State University with a degree in marketing and a master’s in design and merchandising.

Parul Suri, director of revenue management and distribution, brings a global perspective to the position. Suri was born and raised in New Delhi, and has experience at properties like Taj Hotels, Resorts and Palaces, Intercontinental Hotels and Resorts, and Hyatt Hotels Corporation.

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.

 

Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum.

 

The iconic Crustacean Beverly Hills is event-ready.