 Most meetings, especially the programs that take place at conference centers and meeting facilities within hotels, feature workshops, seminars and lectures and towards the end of these program formats, there is often a question and answer period. While attendees rarely ask—“when do we eat?”—it is often the question they really want answered. This edition of Food & Beverage Spotlight might not answer the when, but it can answer the who—as in Who is running the kitchen! Click the Read More to view updates on the most recent Food & Beverage appointments at hotel/conference centers in the U.S.
Justus New Exec Chef at Callaway Gardens
Callaway Gardens in Pine Mountain, Georgia has appointed William Justus as its new Executive Chef. Justus brings an impressive amount of  experience to this south east resort, spa and meetings destination which features 10 casual dining and gourmet restaurants serving up Callaway’s delectable southern charm. Previously, Justus served as the kitchen’s helm in a variety of venues, including Hershey Lodge, Ohio’s Brookside Golf & Country Club and at the Opryland Hotel, where he served as Executive Sous Chef. At Callaway Gardens, Justus joins the exceptional culinary team of John Makin, Director of Food & Beverage, and Daniel Dodson, Assistant Director of Food & Beverage. . Like Justus, both men add credible experience and expertise to the mix.
Open since 1952, Callaway Gardens is a stunning 13,000 acres nestled in the southernmost foothills of the Appalachians. In addition to the gourmet dining and catering available throughout the resort, Callaway Gardens also features the 60,000-square-foot Mountain Creek Conference Center and the 36,000-square foot Lodge and Spa Conference Center .
“I appreciate the area’s southern culture and the vastness of the property provides a variety of food and beverage opportunities,” said Justus. “I’m looking forward to the challenge and the opportunity to work with the staff to develop new southern cuisine offerings that incorporate fresh vegetables from the Gardens.”
InterContinental San Francisco Appoints Matteo Chiari as Director of Catering
The InterContinental San Francisco has a new Director of Catering—Matteo Chiari. Educated in both Barcelona, Spain and Pisa, Italy, Chiari has served as Director of Catering for the Alta Mira Hotel & Restaurant in Sausalito, California, Catering Sales Manager for the Clift Hotel in San Francisco and later assumed the same role at the historic InterContinental Mark Hopkins in San Francisco. At the InterContinental San Francisco, Chiari oversees the entire catering staff and planning for all meetings and large events at the hotel including creating menus, collaborating on marketing plans and entertaining prospective clients. Directly adjacent to Moscone Convention Center, the InterContinental San Francisco is a graceful, translucent glass tower soaring 32 stories above Moscone and features 550 elegantly appointed rooms and 43,000 square feet of versatile conference space, a ten-room treatment spa, full service fitness center and indoor pool .
Regal Sun Resort Appoints Disney Culinary Vet Exec Chef
 Dave Mudge, who graduated at the top of Walt Disney World’s Culinary Apprenticeship Program Class of 1996, has is now at the food preparation helm as Executive Chief at the Regal Sun Resort in Orlando, Florida. In his new role, Mudge will oversee all of the resort’s restaurants, pool bar, banquets, stewarding and kitchen.
With more than 20 years of experience in food and beverage industry operations, Mudge spent 13 of those years within the Walt Disney Company. His stints have included Sous Chef at Walt Disney World’s Rainforest Café, Executive Chef at Miami’s Fountainbleau Resort and Sous Chef at Walt Disney World’s Grand Floridian Resort. His non-Disney culinary gigs have included various Las Vegas restaurants and resorts, such as Mandalay Bay Resort, ESPNZone and Excalibur Hotel and Casino.
Located within the Walt Disney World Resort, the newly renovated Regal Sun Resort puts an emphasis on fun by boasting a water park-type environment along the shores of Lake Buena Vista, complete with a huge clover-leaf shaped “beach entry” pool, spraying water cannons and a tropical mountain with waterfalls. The Regal Sun Resort is also a prime destination for meetings and other events, the venue boasts 19,000 square feet of renovated meeting and event space; 15 meeting rooms accommodating up to 1,200 attendees and a 12,000-square-foot Ballroom, and an exhibit capacity for 80 8' x 10' booths. “We are proud to add Dave to the Regal Sun Resort team and look forward to how his culinary creations will show off his experience and passion for food,” said Jay Leonard, General, Regal Sun Resort
F&B Top Spots Filled at The Heldrich
There have been two personnel changes at the top for the Food & Beverage and Catering operations at The Heldrich, a Benchmark Hospitality International property in New Brunswick, New Jersey. The Heldrich, features a 248-guestroom luxury hotel, Christopher’s Restaurant and a  conference center with 25,000 square feet of Meeting Space , a 7,360-square foot Grand Ballroom, a 2,000-square-foot Junior Ballroom, 21 Conference Rooms and 11 Breakout Rooms.
El Hassan Erroudani has been been appointed Director of Food & Beverage at this Garden State Conference Center. Erroudani began his hospitality career as beverage manager for Hyatt Hotels & Resorts and has held executive positions with Hyatt Hotel & Resorts in locations throughout the United States, including director-level appointments at properties in the Tampa, Atlanta, and Houston markets. “I am so pleased to welcome Hassan to The Heldrich,” said Michael J. Taylor, General Manager, The Heldrich. “He brings vast executive-level experience to his new role, including working in food and beverage departments at major brands.”
 The Heldrich has also made a change in its catering department, appointing Andrew Dale as Director of Catering. Dale was previously Director of Private Events at Avenue , a restaurant and night club located in Long Branch, New Jersey and Director of Catering at Franks Waterside along the Hudson River in North Bergen, New Jersey. In addition to venues on the Jersey-side, Dale has crossed the Hudson to work for a number of first rate New York City-based properties, including the Mandarin Oriental, Millennium Broadway, the ‘21’ Club, and the Hotel InterContinental New York. “We welcome Andrew to The Heldrich,” said Taylor. “He brings important experience from top properties in New Jersey and New York City to his new role.”
New Executive Chef and Assistant Director of Food & Beverage for Eaglewood Resort & Spa
Eaglewood Resort & Spa, a Benchmark Hospitality International property in Itasca, Illinois, features 295  spacious guestrooms and suites, an 18-hole championship golf course, health spa and 38,000 square feet of IACC-certified meeting space. To help with the gourmet dining and catering options available at this meetings destinations is the new Executive Chef and Assistant Director of Food & Beverage, John Billings. Billings is responsible for all culinary activities at Eaglewood Resort & Spa, including the property's extensive catering and meeting operations, and overseeing Burnham's, the resort’s signature restaurant, and Prairie River, the relaxed dining venue.
A 25 year veteran of culinary operations, Billings most recently opened Monte's Steak House in Faribault, Minnesota. A Certified Executive Chef, Billings was named American Culinary Federation Chapter Chef of the Year for 1997 and 2001. "Chef Billings has passion, vision and creativity that feed the body and the mind," said Greg Parsons, Vice President, Benchmark. "With his innovative creations and healthy alternatives with interactive opportunities, Chef Billings has set a new standard with his culinary delights."
Allen Creating Pastry for VOICE at HOTEL ICON
 Charles Allen is Pastry Chef for VOICE—the signature restaurant and lounge at downtown Houston’s acclaimed Hotel ICON, a luxury boutique and meetings hotel , with 5,000 square feet of flexible meeting space. A 1995 graduate of the Art Institute of Houston, Allen began his culinary career at the Sugar Land Country Club, and soon moved on to other fine Houston dining establishments, including Fusion Café, Gregory’s, Buttarazzis, and Ouisie’s Table. Then he headed north to New York City, where he enhanced his reputation in the “Pastry Division” of Jean-Georges Vongerichten’s flagship Manhattan restaurant, Jean-Georges. In late 2003, Allen decided to return to his lone star state roots to help open BANK Jean-Georges, the restaurant Vongerichten formerly operated at Hotel ICON.
In other “Voice” News, Kevin Haagenson has been appointed manager of the Hotel ICON’s signature restaurant and lounge. The newly minted position was created to support food and beverage operations for the dramatic downtown venue. Most recently, Haagenson was the bar and floor manager of Timpano Chophouse & Martini Bar in Houston, and prior to that, he held similar positions at Gio’s Italian Grill and The Woodland’s Resort and Conference Center in suburban Houston.
|
