Industry News for December 28, 2024

Today, Washington Hilton announced the appointment of Chef Daniel Bennett as the property’s new Executive Chef. Bennett brings an illustrious career spanning 20 years and a history of success in leading kitchens across the country, from Hotel del Coronado, Curio Collection by Hilton to Hilton Austin. At the historic Washington Hilton, Chef Bennett is at the helm of the expansive 23,000-plus square foot kitchen and property’s food and beverage operations featuring more than 60 culinary Team Members. He joins the property from Hilton Austin where he previously served as Executive Chef. 

In his new role, Bennett will also oversee the servicing of notable events that have taken place over the years at the hotel including the White House Correspondents’ Association Dinner, Congressional Club’s First Lady’s Luncheon, and National Prayer Breakfast.  

Chef Bennett’s culinary style is deeply rooted in his diverse background—born in Israel and raised in South Africa, he brings an international flair to his menus. His passion for cooking was sparked by his parents, who worked in the hospitality industry and introduced him to rich food traditions and global cultures from an early age. This early exposure has shaped his career, emphasizing the value of travel, cultural immersion, and the importance of building diverse, collaborative teams. 

In his previous role as Executive Chef at the 801-room Hilton Austin, Bennett led the culinary and banquet operations for the hotel, spearheaded innovative menu development, and developed and managed the hotel’s acclaimed dining venues, including Cannon + Belle, known for its locally sourced cuisine, and Austin Taco Project, offering inventive tacos and craft taps. Before his tenure in Austin, Bennett was the Chef de Cuisine at the iconic Hotel del Coronado, where he led the daily operations of multiple restaurants and orchestrated large-scale events, catering to groups ranging from intimate gatherings to 1,500 guests. Bennett’s career has taken him across the country in various culinary and general manager restaurant roles, with an education from Secchia Institute of Culinary Education in Grand Rapids, MI. 

Chef Bennett is excited to engage with Washington Hilton’s storied history and redefine the hotel’s culinary offerings, utilizing his global background and passion for locally sourced ingredients.The property’s four distinctive on-site dining outlets include: Four Oaks, serving comfort foods of all varieties for breakfast and lunch; Sidecar, an idyllic spot to meet and mingle while dining on appetizers or grabbing a drink; McClellan’s Sports Bar, the perfect place to catch a game and grab a meal; and District Line Café & Market, featuring grab-and-go snacks and meals for guests on the go.  

Goldbergs Group, an Atlanta-based company that specializes in restaurant operations, customer service, and premium food production, has long provided catering services under its Goldbergs and Mainline brand names, delivering exceptional culinary experiences for events of all sizes. With the US catering market reaching $72 billion in 2023 and expected to grow at a 6.2% CAGR, reaching $124 billion by 2032, according to Expert Market Research, the rebranding of its catering division to Goldline Catering Co. marks an exciting evolution of the business, continuing its legacy of culinary excellence.

Goldline Catering Co. specializes in creating remarkable dining experiences for large groups and corporate gatherings, including company retreats, grand celebrations, and intimate corporate lunches. With 66% of all orders including some type of dietary accommodation according to EZ Cater, Goldline Catering Co. offers a diverse array of dishes to accommodate various dietary needs, including vegetarian and vegan options, with menus that are customized to reflect the vision of each customer. Goldline Catering Co. is spearheaded by Paul Skowronski and Chef Blake McDonald.

Goldline’s comprehensive catering services also include delivery and setup services. The team has served thousands of guests at events at the Delta Museum, as well as events for all the major airlines that operate at Hartsfield-Jackson Atlanta International Airport. Goldline has also catered General Aviation customers through Signature Aviation and well-respected organizations such as Chick-fil-A Leadership, Roam, Trilith Studios and American Airlines. Customers may order directly online at the Goldline Catering Co. website or contact the team at [email protected] to schedule a consultation.

Olive oil and vinegar are kitchen basics, but that doesn’t mean quality can be overlooked. Olive oil fraud has been rampant this year due to weather related crop shortages causing more cases of pure EVOO being cut with vegetable and other oils but still being sold as pure. Sourcing quality oils and vinegars at an affordable price can be a challenge, and its one that Saffi Saana aims to solve for restaurants. 

Determined to give consumers affordable, high-quality oil and vinegar options that are also sustainable, Sascha Eifler worked on an olive farm and created connections with small wineries, creating the necessary connections to start Saffi Saana, award-winning oils and vinegars in zero waste packaging. In addition to high quality olive oil, Saffi Saana also supplies one of the only cold-pressed avocado oils in the US, as well as unique white balsamic vinegar made with a blend of moscatel and airen grapes that are left on the vine until they’ve nearly dried into raisins concentrating the flavors and sugars of the grape to yield a vinegar that is so smooth and sweet it’s hard to believe that it isn’t laced with sugar or additives. 

Saffi Saana products are used by James Beard and Michelin star chefs across the US, and they are now available in bulk for restaurants.