Learn How to Make Holiday Sugar Cookies with this Recipe from Hilton
With this versatile sugar cookie recipe, executive chef Laurent Hollaender explains how butter (and sugar) makes the world a better place.
Press Releases
For the First Time, DoubleTree by Hilton Reveals Official Chocolate Chip Cookie Recipe so Bakers Can Create the Warm, Welcoming Treat at Home
For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the beloved and delicious DoubleTree Chocolate Chip Cookie, so at-home bakers can create the warm and comforting treat in their own kitchens.
World Culinary Awards announces 2022 winners at Dubai reception
World Culinary Awards – the global initiative to recognize and reward excellence in the culinary industry – has announced the winners of its 2022 programme at a glittering dinner reception in Dubai.
Marriott International’s Masters of the Craft Returns, Showcasing Exceptional Talent in Culinary and Mixology Throughout the U.S. and Canada
Marriott International has announced the return of Masters of the Craft, a culinary and beverage competition that showcases talent from the Marriott Bonvoy portfolio of hotels in the U.S. and Canada. The competition is designed to foster creativity and innovation while highlighting exceptional chefs and bartenders within the company’s food and beverage community.
Baking Spirits Bright: Hilton Gingerbread Houses That Wow
One of the most timeless traditions around the holidays—dating back centuries—is the baking and decorating of gingerbread houses. Covered in candy and icing, gingerbread designs have evolved from delicious treats to decorative, life-size works of art. In fact, the largest gingerbread house ever created was 21 feet tall, nearly the size of a tennis court and contained 35.8 million calories, entering the Guinness World Records in 2013. Hilton pastry chefs love to get in on the fun, revealing fantastical creations during the holiday season. Here’s a sampling of the gingerbread houses you may find when you enter a Hilton hotel or resort.
New restaurant guide features the best of Chicago dining
Airbnb and the Illinois Restaurant Association, with the support of the Chicagoland Chamber of Commerce, announced the launch of Airbnb’s Chicago Restaurant Guide, an online hub for locals and visitors that highlights stays nearby some of the best food that Chicago has to offer. The guide features restaurants, cafes, coffee shops, bars, and more, all recommended by local Chicago Hosts who open up their homes in some of the city’s most unique and vibrant neighborhoods.
Holiday Brunches at Hilton Offering Christmas Cheer This Season
While we love a hearty Christmas dinner, there are few things more festive that a holiday brunch filled with Mimosas, decadent pastries, Santa appearances and a bit of holiday sparkle. Hilton hotels worldwide are ready to welcome your family, from grandparents to kids, with holiday brunches fit for three kings. Here are just a sampling of feasts Hilton elves – ahem, chefs – are crafting for your taste buds.
With love, from Devon: Lifting the curtain on the new JAAN by Kirk Westaway
Two Michelin starred JAAN by Kirk Westaway is poised to reopen its doors on 6 December following a three-month transformation, presenting an elevated experience that transports guests on a journey to Devon in Southwest England, the home region of Chef Kirk Westaway. The refurbished and elegant space pays homage to the uniquely diverse terroir of Devon, also the root of Chef Kirk’s inspired culinary creations. Design and ambience is such an intrinsic part of creating a memorable dining experience and I am thrilled to have been involved in the design of a space that further complements and embodies our culinary philosophy.
Chef Jean-François Piège: Challenging restaurant industry constraints
EHL Hospitality Business School is a leading hospitality university with locations in Switzerland and Singapore. EHL’s Institute of Nutrition Research & Development is conducting a series of interviews with world-renowned chefs to explore the current challenges and future innovations in their field. The fourth in this series of interviews is with French top chef, Jean-Françoise Piège. A successful author of 13 recipe books, Piège is also a culinary celebrity TV figure and one of the most talented and savvy chefs of his generation, with a list of award-winning high-end establishments in France and Taipei to his name.
École Ducasse and the École d’Hôtellerie et de Tourisme du Luxembourg innovate through excellence-driven public-private training
Building on an over four-year partnership, École Ducasse and École d’Hôtellerie et de Tourisme du Luxembourg (EHTL) are reinforcing their collaboration by creating an ad hoc training course based on their respective and complementary expertise and designed for students in the hotel, restaurant and tourism industries. This initiative will doubtless spark or confirm vocational callings for a career in gastronomy.
Chef Emmanuel Stroobant: Taking time to eat well in a fast-paced world
Ecole hôtelière de Lausanne (EHL) is a leading hospitality university with locations in Switzerland and Singapore. EHL’s Institute of Nutrition Research & Development is conducting a series of interviews with world-renowned chefs to explore the current challenges and future innovations in their field. The third in this series of interviews is with Belgian-born awarded Chef Emmanuel Stroobant. His restaurant, the Saint Pierre, is a contemporary French establishment with a history of fine dining excellence since 2000; the cuisine is guided by Stroobant’s philosophical approach to simplicity and quality of produce.
National Restaurant Association Statement on the Release of $83 Million in Restaurant Revitalization Fund Grants
Today, the Small Business Administration (SBA) announced the release of $83 million dollars in unobligated Restaurant Revitalization Fund (RRF) grants to 169 operators with pending applications.
Off The Menu: Thanksgiving stuffing at Conrad Washington, DC
Thanksgiving: A time for family, friends and feasting! Joshua Murray couldn’t agree more, though as director of food and beverage at Conrad Washington, DC, he’s usually the one preparing the feast for his family and friends — and a hundred or so lucky hotel guests.
The Omni Grove Park Inn Announces Winners for the 30th Annual National Gingerbread House Competition
The nation’s largest Annual National Gingerbread House Competition™ returned for the 30th year to The Omni Grove Park Inn after introducing new specialty awards, a new judge, increased prizes, and more. Two hundred and nineteen gingerbread house entrants across Adult, Teen, Youth and Child categories were submitted for a chance to win a piece of more than $40,000 in cash and prizes, a 60 percent increase to years past.
Chef Sebastien Lepinoy: Innovative attitudes for restaurant growth
Ecole hôtelière de Lausanne (EHL) is a leading hospitality university with locations in Switzerland and Singapore. EHL’s Institute of Nutrition Research & Development is conducting a series of interviews with world-renowned chefs to explore the current challenges and future innovations in their field. The second in this series of interviews is with highly decorated Chef Sebastien Lepinoy. In the culinary arena since 1990, Chef Lepinoy has built up a remarkable career of being able to transform restaurants and their teams into award-winning establishments. Today as the Director of Culinary & Operations at the Michelin 3-star Les Amis restaurant (Singapore), Lepinoy continues to push the boundaries of pure French haute cuisine dishes that leave an impression in the hearts and minds of his guests.
Nobu Hospitality’s Debut Pool and Beach Club, Nobu by the Beach, is Set to Open at Atlantis The Royal in Q1, 2023
Located at the world’s most anticipated ultra-luxury experiential resort Atlantis The Royal, Nobu by the Beach is set to change the face of Dubai’s beach and pool club scene when it opens in Q1, 2023. Blending modern cool luxury and minimalistic Japanese traditions into a one-of-a-kind pool and beach club experience, Nobu by the Beach is slated to become the city’s most stylish location to see and be seen.
Hilton Partners with Proof & Company to Cultivate Unforgettable Beverage Experience Across All Waldorf Astoria Peacock Alley Locations, Globally
With a focus on innovating and evolving for tomorrow’s traveler, Hilton, a global leader in hospitality, today announced a partnership with Proof & Company’s award-winning bar and beverage consultancy arm, Proof Creative, to reimagine the beverage experience across Waldorf Astoria Hotels & Resorts Peacock Alley locations around the world. Proof & Company, Asia Pacific’s Leading Independent Spirits Company, will work alongside Hilton’s Global Food & Beverage and Waldorf Astoria Brand teams to create a timeless and memorable beverage ritual and elevated bar concept that celebrates the iconic brand and its landmark hotels and resorts. This partnership also marks Proof & Company’s expansion into the U.S. market.
Strategic VoiceOrder Solutions for Hospitality Operations
Northern Arizona University and VoiceOrder Solutions are partnering to embrace a leading-edge voice technology strategy for the hospitality, food, and beverage industries. The relationship will provide NAU students with the ability to place orders, provide software design recommendations and contribute to the advancement of a leading-edge innovation. VoiceOrder Solutions is proud to collaborate with NAU’s faculty, students, and distributors to bring innovation and efficiencies to the hospitality, food ,and beverage industries.
Bacardi U.S.A. and FIU's Chaplin School of Hospitality & Tourism Management Help FUTURE PROOF the Hospitality Industry
Family-owned Bacardi continues to commit to creating positive impact and opportunities within the hospitality industry through its partnership with the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU). FUTURE PROOF is a Chaplin School certified program, open to U.S.-based applicants, built in collaboration with award-winning members of the bar industry, and supported by Bacardi U.S.A.
18 Gault & Millau points for the “Stéphane Décotterd” gastronomic restaurant in the heart of Glion Institute of Higher Education
Opened in September 2020 in the heart of Glion Institute of Higher Education, "Maison Décotterd" comprises three culinary spaces – the gastronomic restaurant, the bistro and the lounge bar – which together form a true gastronomic destination in a spectacular setting. For the 11th consecutive time, Gault & Millau once again awarded Stéphane Décotterd 18 points for his gastronomic restaurant.