Top Chefs

Sourcing Hyper-Locally in NYC? This Brooklyn Chef Looks to the Skies

1 Hotel Brooklyn Bridge Chef de Cuisine Denevin Miranda brings his grandmother’s love of Filipino cuisine and his mother’s Italian, Greek and other NYC melting pot styles to the New American menu of this Pier 1 hotel. Discover his recipe for White Gazpacho With Jumbo Lump Crab.

Posadas Corporate Chef Gerardo Rivera Reveals Top F&B Trends for 2020

Vested with the responsibility of overseeing the F&B efforts of Live Aqua, Grand Fiesta Americana and Fiesta Americana, the premier brands of the more than 180-property Mexico hotel chain Posadas, Gerardo Rivera stakes his living on pinpointing and delivering the latest group cuisine trends. Here are the top group food and beverage trends he believes will impact 2020 and beyond. Read more.

Laguna Beach’s Las Brisas Restaurant Refines Menu Amid Renovations

Panoramic views of the Pacific Ocean and a seafood-centric Cali Mex menu are served to groups in Southern California’s Laguna Beach at Las Brisas restaurant. Helmed by Orange County native Michael Gaines, Las Brisas is in the midst of a major three-phase renovation that is scheduled to wrap by the end of 2019.

Velas Resorts’ Chef Michel Mustiere Updates the All-Inclusive F&B Experience

Carrying the tagline “Beyond All-Inclusive, Beyond All Compare,” the Velas Resorts properties offer food and beverage options that rival top non-resort restaurants. Overseeing it all—22 gourmet restaurants brand-wide, with cuisine types ranging from French and Italian to Asian and Mexican—is Michel Mustiere, culinary director for Velas Resorts.

Executive Chef Octavio Sabado Caters to Groups' Dietary Needs Without Them Even Asking

With a career firmly rooted in the food scene of Southern California, chef Octavio Sabado has an acute sense of culinary trends and which of them are here to stay. He gets to put this knowledge to good use as executive chef of the Westdrift Manhattan Beach. Sabado’s menu at the hotel’s signature eatery Jute Coastal Kitchen + Bar and the group banquets it serves, is filled with dishes that could be considered special dietary menus elsewhere.