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| TODAY’S HEADLINES: NYLO Serves Up Combo Of Best Practices, Innovation… Massimo Mori Transforms Cotton House’s Veranda Restaurant… Branded Champagne Bar Opens In Boston Hotel… Osamu “Fuji” Fujita: Master Sushi Chef… Conrad Gives Guests A Shot At Mixology… Kempinski Ishtar Initiates Culinary Cross Promotion… People on the Move |
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Hello! Ever wonder how to do more with less? NYLO Hotels may have the answer. Whether it is combining the responsibilities of two executives into one position—the Chef&B—or offering a high-quality menu and speedy service despite a small kitchen, NYLO is combining innovation with established best practices to break the mold in F&B operations. Sound like a tasty tale? Just as juicy is our Q&A with Loews’ corporate sushi chef. And if you’re still thirsty for a fresh beverage promotion, check out the new Conradtini initiative or the new Veuve Clicquot champagne bar in Boston’s Liberty Hotel. Finally, keep up with your colleagues with People On The Move.
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Ever heard of a Chef&B—half executive chef, half F&B director? Neither had we, until we spoke with Wiley Bates III, Chef&B at NYLO Plano at Legacy, near Dallas, Texas. From that conversation, we learned that business titles and merged responsibilities aren’t the only innovations when it comes to NYLO’s F&B operations.
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The Cotton House, Mustique, has unveiled a new menu and fine-dining concept for its Veranda restaurant. Under the guidance of international restaurant consultant Massimo Mori, the hotel infused Veranda’s menu with Venetian influences.
Read More The Veuve Clicquot branded La Grande Dame Bar at Boston's Liberty Hotel offers champagne by the bottle, as well as flutes ranging from US$19 for Veuve Clicquot’s popular yellow label to US$49 for the 1998 La Grande Dame.
Read More Master Sushi Chef Osamu “Fuji” Fujita, corporate sushi chef for Loews Hotels, is a third-generation sushi chef whose father was the personal chef for the Emperor of Japan. Fujita, the only sushi chef in the United States to earn the Japanese Chefs Association’s recognition of achievement in 2006-2007, is usually found behind the sushi bar at Marssa, the Pacific Rim style restaurant at the Loews Lake Las Vegas Resort.
Read More Hilton’s luxury Conrad brand aims to move further toward giving guests the luxury of being themselves with its new Conradtini menu and initiative. Available across the portfolio of Conrad hotels, the drink menu features a localized list of ingredients and enables guests to create their own signature martinis or cocktails based on a variety of liquors, mixers and garnishes.
Read More Kempinski Hotel Ishtar Dead Sea has hit upon a tasty new way to promote the resort both in Jordan and abroad with a new chef exchange program.
Read More Featuring David Watson, Jean Pierre Dubray, Jean Pierre Garat, Jennifer Hughes, John Rees and more.
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