By Al Cardenas In a market where luxury brands strive for perfection, it’s becoming harder to stand out in the minds of hotel guests. Nowadays, 5-star properties are continuously plying their ‘A’ game so, successfully differentiating oneself from the competition is becoming a bigger challenge and delivering a memorable experience is becoming a more elusive…

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Keurig Dr Pepper shows gratitude for healthcare workers with #FuelingtheFrontline by donating up to one million cups of coffee In recognition of National Hospital Week, May 10 through 16, Keurig Dr Pepper (NYSE: KDP) encouraged consumers to express their thanks and appreciation to healthcare workers on social media. For every post of gratitude that included…

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Preparation insight supporting the Master Sommelier Diploma Svetoslav Manolev, Head Sommelier at Flemings Mayfair in London, and its restaurant Ormer Mayfair by Chef Shaun Rankin, is the first Bulgarian to be awarded the honor of Master Sommelier by The Court of Master Sommeliers. Candidates have to pass a practical exam where they are tested on…

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By Sharon Hirschowitz How can you not get excited listening to David talk about his passion for plant-facing cuisine and inspiring guests to take their recipes home? A trendsetter in the luxury hospitality food & beverage realm, he is dedicated to leading the way to wellness through the art of healthy eating. What culinary trends…

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Singita is taking its conservation program, the Singita School of Cooking, to the next level by way of a partnership with Blue Hill at Stone Barns in New York. Young and talented female graduate Tsakane Khoza (TK) has traveled from a small village in South Africa to the United States to embark on a culinary journey as an intern at renowned…

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Once a domain of tradition, breakfast has undergone and transformation with a few pioneers taking the morning meal to the next level. Leading the charge is Arnaud Donckele (France’s youngest three Michelin-starred Chef) at La Vague d’Or at Résidence de la Pinede Hotel) who has created a perfectly balanced menu in partnership with dietitian Virginie Rodriguez.…

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By: Barak Hirschowitz For more than 12 years I have had the pleasure of recruiting chefs for top kitchens across the globe.  Sourcing kitchen talent for the world’s best hospitality hotels, restaurants and cruise lines keeps me close to the kitchen trade, where I started my hospitality career in the early 90’s.   By now I…

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by: Elise Krentzel Back in the 90’s, The Paramount in NYC recommended its guests buy breakfast at an upmarket style take-away adjacent to the property. People have always been on the go, especially in metropolis’ yet now the speed at which customers want service seems to 100x faster than before. Thanks to smart phone apps…

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