Benchmark Hospitality International food & beverage personnel prepared the Benchmark Holiday Dinner at the famed James Beard House in New York City, which has become a perennial yuletide event for conference center foodies. Enjoying some holiday cheer at the James Beard House are (left to right): Konrad Meier, Benchmark’s lead Executive Chef for its national task force culinary team; Brother Luck, Executive Sous Chef at Cheyenne Mountain Resort, ; Peter Carl, Executive Chef for Naples Bay Resort,  David Rodriguez, Executive Chef at Costa d'Este Beach Resort, and Bob Zappatelli, Benchmark Hospitality’s Vice President Food & Beverage.