Collective Retreats’ Jesse Rodriguez creates mocktail recipes for guests as non-alcoholic beverages rise in popularity.

Former NFL Long Snapper John Dorenbos turns to his deck of cards—and within himself--to motivate and inspire in magical ways.

Author, speaker and music industry veteran Steve Jones shows how the worlds of rock music and business share similarities in his “The Rock Star Comeback” presentation.

The experiences we’ve navigated since this global pandemic began have affected each one of us—in different ways and similar ways. Here is the story of Kayla Cook, owner and lead planner of Kayla Cook events, on how she navigated the stress of the pandemic.

Gary Murakami brings a passion for the hospitality industry—and amplifying the voices of the underrepresented in it—to his new sales and industry relations position with Teneo Hospitality Group.

Matthew Maddox, CEO of Wynn Resorts, thinks deep about what it means to be a leader, how Wynn Resorts navigated the pandemic, and why face-to-face meetings will only emerge stronger once COVID-19 is in the rear-view mirror.

Greg DeShields is a veteran advocate for diversity, equity and inclusion in the tourism and meetings industries, and now brings that wealth of knowledge to his role as executive director of Tourism Diversity Matters, a new initiative made up of MICE industry leaders.

Edward Harris, chief marketing officer of the Philadelphia area’s Valley Forge Tourism & Convention Board (VFTCB), has left the tourism promotion organization to accept the job of president and CEO of Discover Lancaster, located in Pennsylvania Dutch Country. 
 

Historically, women have been left behind in the male-dominated culinary industry—but no longer, especially in Las Vegas, whose female culinary leaders bring serious dimension to menus. Read about the stories behind their success and options for group dining.

Rosen Shingle Creek Executive Chef Jorge Oliveira relishes the independence working for Orlando independent hotel icon Harris Rosen affords, and also shares his thoughts on what hotel F&B may be like following the COVID-19 shut down. Read more.