Hotel F&B and Culinary Solutions

We offer culinary concepts for all food and beverage hotel outlets including fine dining, buffets, chef"s tables, in-room dining, banquets, and all-inclusive. We drive top line performance with our analytical tools for optimizing menu"s price mix, and powerful restaurant website and digital marketing platforms.

IMPROVE EFFICIENCY with our smart kitchen configuration, seasonal menu designs and product mix ensure intensive food & beverage and labor cost control platforms, and oversee high quality supply chain purchasing.   

REDUCE PRIME COST We are passionately hands-on with our Culinary Teams, offering periodic back of house trainings complete with step-by-step Recipe Books, Mise en Place trainings, inventory controls, manuals, and audits.   

TestimonialsKey Hotels and Resorts Culinary -TestimonialKey Hotels and Resorts Culinary – The Food NetworkKey Advantages

  • Expert in all Hotel F&B Outlets
  • Restaurant Conceptualization & Design
  • Pre-Opening Design & Planning
  • Innovative Menu Engineering
  • Website & Marketing Leaders
  • Comprehensive BOH/FOH Trainings

Corporate Director of Food & Beverage

EXECUTIVE CHEF DIEGO AMAT

Master Executive Chef Diego Amat has a distinguished culinary career spanning nearly thirty years.  He most recently served as the Executive Chef of the Zagat top-rated Mercat a La Planxa Restaurant located at the landmark Marriott Autograph Hotel Chicago, considered the "best in all of Chicago," and was recently featured on the Food Network"s Bite Club Chicago. Chef Diego began his career at Barcelona"s prestigious Hoffman School and stayed on following graduation as an Assistant Professor.  After leaving the University, he began his works with Barcelona"s most revered Michelin-starred restaurants like Gaig and Jean-Lun Figueres.   Later, Chef Diego opened Barcelona"s first gastrobar, La Estrella de Plata, awarded amongst "the best tapas bars," and at the forefront of a new wave of innovative tapa bars. Later, Chef Diego served as the Corporate Executive Chef of world-class restaurants in Lyon, France and South Beach, Miami before making his mark in Chicago, and Suriname.

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