What is your view of the role and importance of F&B in the meetings and events experience?
During meetings you are demonstrating how you actually operate, so it’s imperative to really show your stuff and make the experience memorable on all levels. Executing with food and beverage is crucial in the present environment, as this is definitely a part of today’s lifestyle.
What is your approach to creating F&B experiences for groups at The Water Club?
I always remind the team that we have to build a unique event for each experience. Nothing is cookie-cutter. Every client has a curated experience based upon their needs and what they are trying to extract from those they are entertaining. In terms of unique and innovative programs, we have done everything from interactive wine seminars to mixology demonstrations to live culinary demonstrations.
Since The Water Club opened, how have you seen Atlantic City’s culinary scene evolve overall?
As the first Las Vegas-style destination on the East Coast, Borgata redefined Atlantic City dining by bringing high-caliber, celebrity-chef restaurants—including those by Wolfgang Puck and Bobby Flay—to the market for the first time. A strong commitment to food and wine has played an integral role in Borgata’s business model since its inception in 2003. Since I came onboard with The Water Club in 2007, another two Iron Chefs have taken up residence in Atlantic City with restaurants, and the food and beverage offerings have definitely risen overall.