A passion for the culinary arts, awareness of trends in dining and consumer food and beverage preference, an appreciation for team members’ contributions and willingness to go above and beyond for a customer’s dining experience are all traits and qualities of Benchmark Hospitality International’s Bob Zappatelli Award for Culinary Excellence recipients. This year, Chris Steffich, director of operations for the Chicago area’s Eaglewood Resort & Spa, took home the award.
The award is given each year in memory of Zappatelli, who was the company’s first vice president of food and beverage. He also served as executive chef for multiple Benchmark properties, and his passion for food and beverage was seen throughout his career. The recipient of the award is a member of the food and beverage team who best represents the spirit, legacy and culinary offerings of Zappatelli. In addition, the Bob Zappatelli Culinary Arts Scholarship is presented annually in partnership with the James Beard Foundation in New York to a student at one of the nation’s top culinary arts schools.
“Much like Bob Zappatelli was, Chris is always willing to go where we need him for a new professional challenge, or for temporary field staff support,” said Benchmark Co-President Greg Champion. “He is an invaluable member of our team, and is also an important champion of Benchmark’s ‘Be the Difference’ customer service program.”
Steffich is a long-time Benchmark employee and has held director of F&B positions at a variety of hotels and resorts for the company. At Eaglewood, he acts as a departmental expert, mentoring his colleagues and supporting special projects.
Eaglewood Resort & Spa has 229 guest rooms and 37,000 square feet of IACC-certified meeting space, including two ballrooms and 37 meeting rooms.