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| TODAY’S HEADLINES: Embassy Suites Unveils New Lobby Restaurant Concept… Conrad Miami Raises The Stakes With Level 25… Chedi Muscat Offers Beachside Seafood… Frank Brunacci: At Home In Chicago… Hilton Toronto Combines Food, Opera… Park Hyatt Zurich Livens Up Meetings With Brain Food… People on the Move |
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Hello! As hotels look to liven up their lobbies and turn them into revenue-generating spaces, F&B outlets and menus are getting revamped to offer more flexibility and more options. A case in point is Embassy Suites’ recently announced Flying Spoons concept. Get the scoop on the spoons inside, and check out other new concept arrivals at the Conrad Miami and the Chedi Muscat. Also, don’t miss our exclusive interview with Frank Brunacci, the dynamic Aussie at the helm of the kitchen in the new Trump International Hotel & Tower Chicago. Chef Frank dishes on cooking around the world, networking and his plans for the fine-dining restaurant at the Trump Chicago.
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After three years of research, Embassy Suites has announced a new fast-casual style lobby café concept called Flying Spoons. With this new offering, the brand aims to meet the needs of today’s and tomorrow’s on-the-go guests by giving them a flexible space to use as they please while offering a range of convenient, fresh food.
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Level 25, the F&B / entertainment concept encompassing the entire 25th floor of the recently renovated Conrad Miami, is a multifaceted space that encourages guests to move seamlessly from lounge to restaurant and even on to private events.
Read More The Beach Restaurant at The Chedi Muscat in Al Ghubra, Oman, named for its beachside location overlooking the Gulf of Oman, offers an inventive European- and Asian-inspired menu full of sea delicacies. Look for international cuisine infused with local ingredients and spices, like tempura swordfish served with spiced barbecued pineapple and snow crab remoulade with seared foie gras.
Read More During the course of his 20-year career, Australian-born Frank Brunacci, now executive chef at the Trump International Hotel & Tower Chicago, has cooked all over the world. From restaurants in Australia and London to hotel kitchens in the Southeast or Southwest United States, Brunacci has formed a modern approach to his cooking philosophy, unifying traditional European and Asian cooking techniques. In Chicago, Brunacci oversees the new Trump property’s culinary program, from the fine-dining restaurant, Sixteen, to roomservice and banquet service.
Read More Hilton Toronto has partnered with the Canadian Opera Company on Appetite for Opera, a series of gourmet events exploring opera and food & wine connections that is now in its third season. The events take place at the hotel’s Tundra restaurant, just steps away from the Canadian Opera Company’s home.
Read More All-day meetings or conferences often cause stress, fatigue and a lack of concentration. To eliminate that effect, Park Hyatt Zurich, in cooperation with Food Engineer Marianne Botta Diener, has created a healthy delegate meeting package for small groups (15 to 25 guests) to prevent an increase in blood sugar, ensuring that diners feel fit and full of energy, and that hunger is staved
Read More Featuring Curtis Duffy , Marcel Driessen , Dorin Schuster, Robert Carr, Evan Lee and more.
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