When the culinary team at the InterContinental Los Angeles Century City learned that LeBron James was a fan of Fruity Pebbles cereal, they knew they had the ingredients for a unique way to welcome the basketball great to Los Angeles and the LA Lakers. Bar Manager Scott Allen created a Fruity Pebble Martini, available at Copper Lounge, while pastry chef Gail Romulo whipped up Fruity Pebbles Layer Cake (available with 48-hour notice at the signature restaurant Mari).

The 363-room hotel offers guests many other amenities, including complimentary use of a Tesla Model X car service for jaunts to nearby spots, including the Westfield Century City shopping mall, and a 24-hour fitness center with steam room, outdoor pool and sundeck. With 16,650 square feet of meeting space, including the Grand Salon Ballroom, Glass Lounge and Outdoor Garden, and 13 breakout rooms, the InterContinental Los Angeles can accommodate groups of all sizes for meetings and special events.

Fellow, a gorgeous new restaurant and private event venue (capacity 650) in West Los Angeles, takes a sustainable and serious approach to its cocktail program. Bar director Adam Fournier, the  2021 U.S. World Class Bartender of the Year, repurposes kitchen and bar produce into cordials and kitchen stocks.

 

Darren K. Green, senior vice president of sales and services for L.A. Tourism, is feeling bullish on the future of meetings and conventions in Los Angeles. Here’s what he had to say in a recent chat with California Meetings + Events.

CAM+E: It’s great to hear that groups of all sizes can now meet in Los Angeles. Are large groups being cautious about gathering again, or are you seeing signs of a robust and quick recovery? 

 

Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.