Large conference centers traditionally have not been known for their hands-on approach when it comes to F&B, but like many properties in the segment, The National Conference Center and its West Belmont Place events center have amped up their cuisine experience to get a little more cozy with customers after a recent ownership change and major renovation.

Leading by example is the recipe for success for Johan Van Niekerk, chef de Cuisine at LAW, the signature restaurant at Irving, Texas’ Four Seasons Resort and Club Dallas at Las Colinas.

Starting with his first restaurant, Aureole, on the Upper East Side of Manhattan, Palmer soon after opened Metrazur in the city’s Grand Central Terminal, followed by another Aureole, in Las Vegas, and then Charlie Palmer Steak in Washington, D.C. A two-time James Beard Award winner—among many other professional accomplishments—author of six cookbooks and a frequent guest on NBC’s Today Show, the celebrated chef’s empire now stands at 14 venues, including three boutique hotels that cater to small meetings. But it’s the chef-driven hotel concept that truly sets him apart.

Sustainability and giving back to the local community are featured items on the menu for Bob Katausky, who manages the eight primary food and beverage outlets at the Atlantis Casino Resort Spa in Reno, Nev.

When Harris is not snatching up awards, she is hard at work at The Hotel Hershey.

Mixing it up is always on the menu for Michael Poompan, executive chef of San Diego’s Marriott Coronado Island Resort & Spa, which is retooling its F&B offerings to cater to the preferences of today’s health-conscious meeting attendee and complement its new Spa Coronado.

Variety is the spice of life at Doral Arrowwood, a Benchmark Resorts & Hotels conference resort that takes full advantage of its 114-acre expanse set in the incomparable beauty of New York’s Hudson Valley.

Applying the farm-to-table craze is more than just lip service for Todd Kelly, who manages the food operations at Cincinnati’s AAA Five-Diamond-rated Orchids at Palm Court as well as the culinary efforts of the Hilton Cincinnati Netherland Plaza.

Leticia Eagle, learned early on that no matter how many “covers” are coming out of the kitchen at any given time, the watchword is always “fresh.”

Chef Adam Williams, the recently appointed executive chef at Baltimore’s Marriott Inner Harbor at Camden Yards, boasts plenty of seasoning for a culinary artist still entering his prime years in the industry.