Culinary Arts

The Art of Culinary Presentation in Hospitality: Elevating the Dining Experience

The Art of Culinary Presentation in Hospitality: Elevating the Dining Experience

In today’s competitive hospitality market, food presentation isn’t just about making dishes look great—it’s about creating an experience that speaks to guests before they take their first bite. Within my role, my goal is to ensure every dish we serv...

Matthew Gray

Global Vice President Culinary at Valor Hospitality

Valor Hospitality

More in this category

The Art of Culinary Presentation in Hospitality: Elevating the Dining Experience

Exploring the role of curiosity in haute cuisine

Exploring the role of curiosity in haute cuisine

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visib...

Beatrice Venturini

Beatrice Venturini

Hospitality Insights content editor at EHL Hospitality Business School

More in this category

More in this category

Lodging Industry

Exploring the role of curiosity in haute cuisine

Dive into food science and nutrition with EHL’s Dr. Demongeot

Dive into food science and nutrition with EHL’s Dr. Demongeot

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visib...

Beatrice Venturini

Beatrice Venturini

Hospitality Insights content editor at EHL Hospitality Business School

More in this category

Food & Beverage

More in this category

Dive into food science and nutrition with EHL’s Dr. Demongeot

Lucrèce Lacchio at Berceau des Sens: A chef with a unique background

Lucrèce Lacchio at Berceau des Sens: A chef with a unique background

Passing on skills is the essence of why I’m at EHL’s Berceau des Sens. The desire to teach and share stems from my background, the experiences I’ve gathered along the way, and my passion for gastronomy. When I decided to join EHL, I wasn’t just look...

Morgane Dumollard

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

More in this category

Food & Beverage

More in this category

More in this category

Hotelschools | Universities

Lucrèce Lacchio at Berceau des Sens: A chef with a unique background

Q&A with Dr. Demongeot: Dive into food science and nutrition

Q&A with Dr. Demongeot: Dive into food science and nutrition

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visib...

Beatrice Venturini

Beatrice Venturini

Hospitality Insights content editor at EHL Hospitality Business School

More in this category

Food & Beverage

More in this category

Q&A with Dr. Demongeot: Dive into food science and nutrition

How do Michelin Keys ratings stack up against guest reviews?

How do Michelin Keys ratings stack up against guest reviews?

Michelin, a name synonymous with culinary excellence and a beacon for food enthusiasts around the globe, has recently ventured into a new domain with the launch of its hotel rating system, the Michelin Key. This move marks a significant expansion of...

Bruno Saragat

Product Specialist at Shiji ReviewPro

More in this category

Food & Beverage

More in this category

More in this category

Reputation Management

More in this category

Guest Experience

How do Michelin Keys ratings stack up against guest reviews?

Best culinary schools for food entrepreneurs

Best culinary schools for food entrepreneurs

Embarking on a journey to the culinary industry as a food entrepreneur requires more than just a passion for cooking; it necessitates a profound understanding of restaurant management principles and practices. Recognizing the need for a more efficie...

Morgane Dumollard

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

More in this category

Food & Beverage

More in this category

More in this category

Education & Professional Development

More in this category

Hotelschools | Universities

Best culinary schools for food entrepreneurs

Guest satisfaction and how its related to F&B culinary arts

Guest satisfaction within food and beverage and culinary is intricately linked to the overall dining experience, encompassing elements such as food quality, service, ambiance, and the influence of social media. Positive online reviews and engaging c...

Mohammad Rakan al-jarrah

Mohammad Rakan al-jarrah

Luxury Hotelier | Primland, Auberge Resorts Collection

Mohammad Rakan al-jarrah

More in this category

Food & Beverage

More in this category

More in this category

Guest Experience

Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue

Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue

In the dynamic realm of hospitality, the role of a hotel restaurant extends far beyond just being a convenience for guests; it is a pivotal touchpoint in the guest journey, a significant driver of revenue, and an opportunity for profound engagement ...

Kai Urban

Director of Food & Beverage, Hilton Anaheim

More from this brand

More in this category

Food & Beverage

More in this category

More in this category

Guest Experience

Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue

New Developments in Culinary Wellness

New Developments in Culinary Wellness

2024 is on track to become the year of wellness tourism. A recent 2023 Hilton travel report paints a vivid picture, indicating that a whopping 50 percent of travelers are looking for travel to address either physical or mental wellness.

Richard Garcia

Senior Vice President of Food and Beverage, Strategy & Execution

More in this category

Food & Beverage

More in this category

More in this category

Wellness and well-being

New Developments in Culinary Wellness