Omni Hotels’ Catering & Conference Services Director of the Year Yojainna Otero is a study in how experience in multiple areas of hotel operations is a well-rounded and grounded path to success. 

These Florida chefs use hometown ingredients to infuse hotel restaurant and banquet menus with pizzazz. Learn how you can elevate the dining experience for groups through their creative ideas. 

How Executive Chef Sebastian La Rocca celebrates his Latino roots at Hilton Columbus Downtown, and all the ways groups can leverage the food and beverage experiences onsite.

Owner and executive chef of the Cardinal restaurant in Atlantic City, NJ, Michael Brennan, gives an exclusive interview to Meetings Today to talk about the restaurant's opening, his passion for food and making a difference back home. 

Plant-based cuisine is a growing fine-dining trend, with luxury properties that cater to high-end meetings, such as is Rosewood Miramar Beach, taking the plunge into meatless options. 

The Driskill Hotel Executive Chef Mark Dayanandan has worked kitchens from Norway to New Orleans during his 25 years at the top of the hotel F&B management chart. Discover how his old-school training pairs well with this re-invigorated Austin icon.

With 3,000 acres available for seatings, Barnsley Resort Executive Chef Javier Cuesta certainly has room to roam, which is apropos for a veteran, French-trained culinary world-traveler.

Running the F&B operation for the largest convention center on the West Coast is the definition of a “big job,” but Bernard Foster, executive chef for the Anaheim Convention Center, doesn’t seem phased that he and his team serve an average of 1 million attendees annually.

New The Ritz-Carlton, Half Moon Bay Executive Chef Roberto Riveros brings a wealth of international experience and techniques to tap the agricultural and seafood bounty available to one of the top resorts in the San Francisco Bay Area.

Azad Rawat, executive chef of the Hyatt Regency Lake Washington, flexes his international training to inform the locally sourced cuisine he brings to the tables of his Seattle-area hotel.