chef

Delaware North Opens New Restaurant

Grant Grove Restaurant in Kings Canyon National Park has reopened after its recent renovation, which lasted for 10 months and cost $6.3 million. The ecofriendly reconstruction improved diners' views of Bradley Meadow, expanded seating and parking and meets LEED Gold standards.

The remodeled restaurant seats 225 diners and features indoor seating, an outdoor deck and a courtyard area with picnic tables. To-go items are available at a walk-up window.

Meet Christopher Meredith

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 brittany.trevick@tigeroak.com.

Christopher Meredith was recently hired as the group director of food and beverage of Grace Bay Resorts.

1. What are you looking forward to the most in your new role as group director of food and beverage?

Taking Honey & Themes to the Max

Sweet can mean two things: tastes great or stellar experience. There is a lot of sweetness in the U.S. Mountain West and western Canada, but I’ll limit this to talking about the new “Buzzed at Bernardus” experiences at Bernardus Lodge & Spa in Carmel Valley, California.

A Tasty Break: The Sea Salt Workshop at Terranea Resort

I’ve been spending a lot of time experimenting with sea salt lately. Grilling fish with Meyer-lemon infused salt, adding a pinch of rosemary salt to pinto beans, making a vinaigrette with a smoked sea salt, sprinkling fruit or popcorn with dashes of this or that. A few weeks ago I took the Sea Salt Workshop at the Terranea Resort in Palos Verdes. Held the first Saturday of every month, at a cost of $70 per person, the workshops are led by the resort’s chefs.

Meet Chef Josh Bettis

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 brittany.trevick@tigeroak.com.

Chef Josh Bettis was recently hired as the executive chef for Devil's Thumb Ranch Resort & Spa in Tabernash, Colo.

1. What are you looking forward to the most in your new role as executive chef for Devil's Thumb Ranch Resort & Spa?

Meet Richard Blankenship

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 brittany.trevick@tigeroak.com.

 Richard Blankenship was recently hired as the executive chef for Omni Frisco Hotel in Frisco, Texas.

1. What are you looking forward to in your new role as executive chef at Omni Frisco Hotel?

Charlie Palmer Group Announces New Leadership

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.

Meet Geri Miller

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 brittany.trevick@tigeroak.com.

Geri Miller was recently hired as the master gardener at The Ranch Malibu.

1. What are you looking forward to the most in your new role as master gardener at The Ranch Malibu?

Meet Jordan Swiler

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 brittany.trevick@tigeroak.com.

Jordan Swiler was recently hired as chef at Café & Bar Lurcat in Minneapolis.

1. What are you looking forward to the most in your new role at Café & Bar Lurcat?

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