McEvoy Ranch, located in Petaluma, Calif., is setting a precedent. Through its brand new program, the 550-acre ranch of Marin County is welcoming outside companies and groups to host corporate and special events for the first time. Guests will have a pick of six customizable indoor and outdoor venues, allowing for a variety of events, gatherings and meetings.
Four chefs representing the United States and Canada from IACC-member properties recently competed in the IACC Americas Chapter Cook-Off at the Chase Center on the Riverfront in Wilmingon, Del. There was also a Junior Chef category in which IACC conference venue chefs under the age of 26 competed.
The chefs were given basic pantry items and a mystery basket of proteins with 30 minutes to prepare and present their dishes to judges from the local area.
Occasions Catering in Englewood, Colo., announced that they will be taking over Tony’s Catering full-service catering operations. Tony’s Catering in Denver, a division of Tony’s Meats & Market, will continue to offer limited-service catering to its clients as well as pick-up and drop-off.
A select group of talented pastry chefs will compete for Pastry Chef of the Year at Paris Gourmet’s U.S. Pastry Competition held during the International Restaurant & Foodservice show of New York. The event will be held on March 5 at the Jacob Javits Convention Center.
The competition’s theme this year is Modern Masters Come to Chocolate. The chefs have three hours to arrange their exhibit and are only allowed one assistant. The judges will all be board members of the Societe Culinaire Philanthropique, one of the world’s oldest chef associations.
Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack will be awarded the Torch Award at the International Restaurant & Foodservice Show of New York in March.
The Torch Award, honors restaurateurs who exhibit the characteristics of the Torch, which includes illumination, energy, joy, victory, enlightenment, hope and education.
Omni Berkshire Place, located in midtown Manhattan, has named additions to its culinary leadership team. These include Douglas Solic, director of food and beverage, and Paul Fazio, executive chef. Both will work on financial, managerial and operational aspects of the hotel's culinary sector.
Solis has 20 years of experience in the New York City food and hospitality industry. After graduating from New York Restaurant School with honors, Solis has held positions at New York Marriott at the Brooklyn Bridge, New York Marriott Marquis, Rock Center Café, Gramercy Tavern and more.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
Wendy Ratkin was recently hired as the director of catering and conference services for The Curtis Hotel in Denver.
1. What are you most looking forward to in your new role as director of catering and conference services?