Who's News in Catering for January 21, 2023

Hot Off the Presses

The leading event agency group in the Nordics, LIWLIG, has acquired Danish event agency Welcome A/S. It is one of the largest event agencies in Denmark, with revenue of around €7 million. Welcome A/S provides event and meeting services for most industries, with special emphasis on the healthcare, IT, finance, industry and shipping industries. The acquisition is an important strategic milestone for LIWLIG Group, as it enters the Danish market and completes its Nordic expansion. 

Experienced developer EKN Development Group partners with culinary-first hotel brand Appellation – co-founded by luxury hospitality veteran Christopher Hunsberger and celebrated American chef Charlie Palmer – to launch Appellation Petaluma, California’s first experiential boutique hotel. Debuting in 2026, the 93-room property will set a new standard for hospitality in the destination, while embracing Petaluma’s local place, culture and rich history. The Downtown Petaluma property will bring renowned local James Beard award-winning chef to the destination – Charlie Palmer – who has spent three decades immersed in the community and continues to play an integral part in elevating the region’s food scene.  As with all Appellation properties, the culinary experience will go well beyond the hotel’s food and beverage venues. Food-focused amenities and programming will be blended into every aspect of the hotel, many of which will embrace the destination’s bourgeoning culinary scene. The five-story Appellation Petaluma will also be crowned with the only rooftop bar in town, with spectacular views of Petaluma River.  

 Products onthe Market

The Perfect Purée of Napa Valley, the leading U.S. producer of premium fruit purées for culinary and beverage professionals, introduces Lime Zest, joining Lemon Zest and Orange Zest to round out The Perfect Purée’s family of zests. Sales open Jan. 6 via the online shop and foodservice distributors.  The first opportunity for industry professionals to sample Lime Zest will be at the 2023 Winter Fancy Food Show, Jan. 15-17 in Las Vegas, where The Perfect Purée will also be celebrating the start of its 35th year. Zesting fruit by hand can be a labor-intensive process (not to mention hard on the knuckles!) which is why Orange Zest and Lemon Zest are especially revered by bakers who rely heavily on zests. With the addition of Lime Zest, The Perfect Purée encompasses 41 products that help busy chefs maintain quality and consistency and save time in the kitchen. Their zests have crossed into the bar as well, adding a special zing to craft cocktails and zero-proof creations. Lime Zest brings texture, mouthfeel and natural lime flavor from oil found in the rind to desserts, sauces and more. In cocktails, it lends more intense lime flavor than juice. The Perfect Purée of Napa Valley Co-President and Chief Marketing Officer Michele Lex says its creation was the logical next step in the company’s collection of zests.  

People on the Move

D’Amico & Partners, a leading restaurant and catering operator in the Twin Cities and Naples, Florida, today announced the appointment of Geoff Lamden-Stout as executive chef of D’Amico Catering. Chef Lamden-Stout joined D’Amico Catering as chef de cuisine in 2018, bringing extensive culinary experience to the table. Before his time with the D’Amico & Partners catering division, he held positions at many lauded Twin Cities restaurants, including chef de cuisine at French Meadow Bakery & Café, sous chef at Meritage, and chef della cucina at Terzo restaurant and wine bar. In his time at D’Amico Catering, Lamden-Stout has led menu development for several award-winning events across the Twin Cities. As executive chef, he will oversee all kitchen operations for D’Amico Catering’s eleven exclusive venues as well as all off-premise catering. 

SAVOR, the culinary division of ASM Global, has announced that chef Roxanne Galang has been appointed as new director of culinary for Moscone Center, San Francisco's premier meeting and exhibition facility. Galang, who also held the position of the chef de cuisine for SAVOR’s Moscone Center in 2017, returns to the convention venue with more than a decade of culinary expertise in the San Francisco area, including her most recent role as executive chef, premium catering for Bon Appetit at The Chase Center. As Director of Culinary, Galang will manage all culinary activities, including supervising and coordinating all large-scale food preparation operations and daily food production, oversee menu planning for all functions, and much more. 

In the greater Palm Springs area, Miramonte Resort & Spa announces two new culinary leaders who are introducing a new perspective to the desert hotel’s food and beverage program. William Withrow has been appointed as executive chef and Chad Storms as director of food & beverage, overseeing the resort’s two signature dining outlets, Citrus & Palm and The Tavern Bar, as well as banquets and catering for the 215-room property. Withrow and Storms’ vision for food and beverage at Miramonte Resort & Spa expands its menus to incorporate California-inspired flavors in fresh, farm-to-table dishes and seasonal cocktails inspired by the beauty of the desert, along with intimate chef’s dinners and curated experiences for groups.