We are starting off this week with the introduction of a magnificent chef and real gentleman: Head Chef Marco Sanna. Marco has a distinguished background having worked with Michelin Star and 5 Star Operations. He has the ability to utilize all those gifts that mother nature gave him, transforming ...
This is a story of a young man with a huge heart, plenty of energy and a fearless, positive thinking. We are thrilled to share with you the interview with Nicholas Kerle, the GM of Chiswell Street Dining Rooms, one of the beautiful venues at ETM. Nicholas is not just ...
When you make out of “perfection” your career, then you know you are in for the tough ride! Today we are honoured to share the encouraging and uplifting words of Neil Mendoza. Neil is a Michelin Star Professional that worked alongside icons that shaped our industry ...
A young inspiring mature man. A dreamer, like us all. A humble winner, a talented Michelin Star Chef. Let me present you: FRANCESCO SODANO. Francesco is the Exec Chef at “Il faro di Capo d’Orso” - an enchanting Restaurant located on the Amalfi Coast, ...
Fascinating how life reveals its path moving our careers forward. Today we have another extraordinary hospitality professional example. We introduce you Roland Haimer, the Food and Beverage Manager at the Chelsea Harbour Hotel. Roland is an accomplished Manager with a remarkable Five Star ...
Eirini is the Food and Beverage Director at the Strand Palace Hotel in London Strand Palace Hotel. She is a true hospitality professional that travelled all around the world working on big projects and many new openings. She is a remarkable, strong woman, passionate and incredibly talented and ...
This is an unprecedented time for our industry, and while nearly every business has been affected by the coronavirus pandemic, hospitality, in particular, has been upended. With no guests in hotels and restaurants being forced to closed, it can be hard to see past the negatives of ...
Pizza is just pizza, right? Whether I’m right or wrong you can’t help but fall in love with the story and diversity behind each of them. The abundance of toppings, dips, stuffed crusts and pan sizes all contribute to make it THE PIZZA. Since moving to London some years ago ...
Whether you are an experienced restaurateur, up-and-coming chef, recruiter, or are just generally interested in the hospitality industry, there is an entire network of underrated podcasts dedicated to the food and beverage industry that you should be tuning into. In a world where time is precious, ...
How can we feed the 2.5 billion more people – an extra China and India – likely to be alive in 2050? The UN says we will have to nearly double our food production and governments say we should adopt new technologies and avoid waste, but however you cut it, there are already one billion ...
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