Renaissance Hotels, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands and the brand known for celebrating the spirit of the neighborhood through an unexpected hotel experience, declares today that the Cosmopolitan is having a renaissance this summer.
Charcuterie boards are an impressive way to welcome guests at any gathering, and as people finally begin to reunite after long lockdowns, what better way to toast family and friends than by offering up this impressive treat.
If you’re at all familiar with the food world, you’ve probably heard of gastronomy and bistros. Put them together and you have bistronomy. This idea has turned into a food movement that has spread throughout France.
INNSiDE by Meliá, part of Spain's largest hotel group Meliá Hotels International, has agreed a strategic partnership with the UK's favourite Italian chef Gino D'Acampo.
Porto's newest cultural destination, World of Wine (WOW), is delighted to announce the opening of The Wine School.Housed in the old Croft Port building and offering a combination of workshops and wine tastings, The Wine School is another great experience to open at WOW, designed to cater to the curious, the connoisseur and the professional.
Today, UK boutique hotel brands Malmaison and Hotel du Vin, alongside Fraser Suites and Fraser Place properties across the UK, are partnering with The Burnt Chef Project, a non-profit campaign committed to removing the stigma and raising awareness of mental health issues within the hospitality industry.
Have you ever wondered how food manufacturers come up with product innovations, or how restaurants, coffee shops or hotels develop new menu items that aren't just original but also uniquely delicious? Well, it turns out that behind these types of food innovations sits someone with a unique background in not only the culinary arts but also food science, and that's a research chef.
As summer creeps in, social media channels are flooded with images of open-air oases, jaw-dropping sun-kissed skylines, insta-worthy lounge seating and post-work/weekend fun. It can only mean one thing: it's officially rooftop season, something we in the hotel business know a thing or two about.
When it comes to the foodservice industry, there's no shortage of career opportunities. Whether you love to innovate and create, manage and consult or even mix in science and the arts, foodservice is so diverse that there's room for just about anything. After all, as long as there are people around, someone is going to have to feed them.
As Hilton's Vice President for Food & Beverage Strategy and Development, Emma Banks plays a key role in developing the culinary innovations that Hilton offers across Europe, the Middle East and Africa.
At EHL, we come together to enjoy the rich opportunities to explore the hospitality industry with students and professors from all around the world. A central part of hospitality and tourism lies in the food industry. Tourists and locals alike appreciate local dining experiences that allow them to enjoy expertly prepared food as a means of exploring the culture, the people and the times.
Are you a foodie fan looking to add an extra layer of sweetness to your Valentine's day menu? Why not try upping your game with some exquisite variations on tradition themes? Two of our top pastry chefs, Julien Boutonnet from EHL Lausanne and Lars Hellenbrand from EHL Passugg, have submitted elegant alternatives to the classic toffee apple and the Swiss nut tart. Surely an impressive and memorable way to show love to those dear to you!
Dining at home this Valentine's Day? Six of our Hilton chefs—from Auckland to Edinburgh, and everywhere in-between—are sharing their most romantic recipes so that you can create an unforgettable dining experience at home. Read on and get ready to delight your loved one with a special dish at breakfast, lunch, dinner—or, of course, dessert.
Salty or sweet, there is a cake for every taste and for every occasion. We have asked some of the top chefs here at EHL to come up with a variety of recipes for original and delicious cakes. Not only do we look at a selection of unique creations, but we also explore different options for those who need to avoid certain ingredients such as animal-based products or gluten. Every aspiring baker should find something to suit their level of ambition and taste within these 8 options.
The joy in St. Moritz is enormous: The Michelin Guide has awarded the Cà d'Oro restaurant in Grand Hotel des Bains Kempinski in St. Moritz a second star. With the creations of Executive Chef Matthias Schmidberger and Head Chef Reto Brändli, the Cà d'Oro was one of four restaurants in Switzerland to receive the second star in the Gourmet Bible this year.
The Berceau des Sens, the educational restaurant of Ecole hôtelière de Lausanne, retains its Michelin star for the third consecutive year. A recognition that EHL Group dedicates to all in the hospitality industry.
With three of Michelin's most prominent guides unveiled in January, the exceptional restaurants of Four Seasons are embracing a new year and a renewed commitment to excellence. Sparkling under 27 Michelin stars across 19 restaurants, Four Seasons maintains the most Michelin Stars of any single luxury hospitality brand."There's no question that the past year has brought unprecedented challenges to the culinary world and the broader hospitality industry - but through these difficult times, we grow stronger and adapt to deliver on our commitment to quality and excellence," says Christian Clerc, President, Global Operations.
C3 (Creating Culinary Communities), a revolutionary food and beverage platform founded by Sam Nazarian, and Graduate Hotels®, a collection of handcrafted hotels in dynamic university markets founded by Ben Weprin, today announce the launch of Graduate Food Hall. A new delivery-focused, hybrid digital kitchen concept, Graduate Food Hall powered by C3 will debut within Graduate properties in the first quarter of 2021, with plans to roll out to a majority of Graduate locations across the country by end of year.
After a year marred by a global public health crisis, 2020 has left many thirsty for in-person social gatherings with friends and family. Morning catch-ups at the coffee corner, afterwork happy hour at the favorite waterhole or weekend drinks in town have mostly been replaced (for now) with coffees-to-go, virtual apéros, or alfresco drinking in winter like in summer. Consumers have become today their own baristas and bartenders, imbibing alone at home or at a distance outside.
Omni Hotels & Resorts has announced its first-ever proprietary coffee brand, Stance Coffee, in partnership with Arkansas-based Westrock Coffee Company, LLC. Through Stance Coffee, Omni Hotels & Resorts delivers great tasting, high-quality coffee built on a commitment of sustainability and innovation.