Industry News for February 15, 2025Industry News for February 15, 2025

The Watermark Hotel is excited to announce the appointment of the new Director of Restaurants & Bars, Elkrim Mebrek. Mebrek will eagerly lead the operations of Wren, the classy chic Japanese dining destination located on the 11th floor of the property, Perch Putt’s retro bar and rotating lineup of local food trucks, the Aviary, where guests can enjoy bountiful and healthy breakfast options featuring a rotating menu of locally-sourced and chef-driven dishes, and the hotel’s banquet and catering operations.  

Mebrek brings over 16 years of hospitality experience and has established a remarkable track record of leadership and innovation. Beginning in 2008, Mebrek launched his journey at the Delano Hotel in Miami where he honed his skills at the renowned Blue door restaurant. From 2012 to 2019, he successfully opened an Italian restaurant at the Shore Club Hotel, paved his way throughout the luxurious and exclusive dining industry and joined the team at DOA restaurant in Miami Beach as General Manager. In 2019 he became the Opening General Manager for SHŌTŌ in Washington, DC and also served as the Corporate Operations and Brand Director as well for ĀKĒDO. Elkrim's extensive experience and passion for the hospitality industry continue to drive his commitment to delivering outstanding dining experiences that he is thrilled to bring to The Watermark Hotel.  

The Port of New Orleans (Port NOLA) and Lineage, Inc. (Lineage), one of the world’s largest providers of temperature-controlled warehousing and integrated transportation solutions, announce newly added services for the global food supply chain. In-house USDA import inspections will now take place at Lineage’s Jourdan Road cold storage facility in New Orleans East. I-Houses, or import houses, are facilities that specialize in streamlined, on-site USDA inspection services for imported proteins. The new import service complements Lineage’s existing USDA export inspection services at its Jourdan Road facility. 

Lineage has two, major cold-storage facilities at the Port of New Orleans. One is located at the Henry Clay Avenue Wharf in Uptown New Orleans. The other cold-storage complex is located on Jourdan Road in New Orleans East along the Inner Harbor Navigation Canal. 

Lineage entered the New Orleans market in 2020 by acquiring New Orleans Cold Storage as part of its acquisition of Emergent Cold. New Orleans Cold Storage was the oldest cold storage operator in North America, founded in 1885. In 2021, a $42 million expansion of Lineage’s Jourdan Road facility was announced, growing from 160,000 square feet to 304,000 square feet. The project was completed in 2022. Additionally, through State of Louisiana and Port NOLA funding, an approximately $20 million investment in infrastructure updates is also being made to the Jourdan Road facility. Shipments from the cold-storage facilities of Lineage draw upon multiple Louisiana poultry producers including hatcheries, feed mills, broiler complexes, and processing plants. 

 rs throughout 11 parishes,” said Port NOLA President & CEO and New Orleans Public Belt Railroad (NOPB) CEO, Beth Branch.  

Lineage’s two cold-storage facilities at the Port of New Orleans span more than 460,000 square feet and offer many ancillary services including blast freezing as well as integrated transportation supply chain solutions. 

Six Senses Con Dao is delighted to announce the appointment of Chef Memo Hernandez, a celebrated culinary talent from Costa Rica, as the resort’s new Executive Chef. With a career spanning six continents and a reputation for creating inspired dining experiences, Chef Hernandez brings his passion for sustainability, innovation, and authenticity to the tranquil shores of Con Dao. 

Chef Memo Hernandez began his culinary journey at the esteemed Instituto Nacional de Aprendizaje (INA) in Costa Rica, where he cultivated a deep respect for the craftsmanship and artistry of cooking. His global career has taken him to the turquoise waters of the Maldives, the dynamic kitchens of China and Dubai, and the lush landscapes of Spain, Fiji, and Tanzania. Along the way, he has developed an ability to connect local ingredients with global techniques, creating dishes that are as meaningful as they are delicious. 

During his tenure as Executive Chef at The Nautilus Maldives, Chef Hernandez played an integral role in earning the property the prestigious Relais & Châteaux certification, solidifying his reputation for excellence in culinary leadership. His work at The Ritz-Carlton Yacht Collection, The Residence Zanzibar, and other luxury properties reflects a commitment to creating culinary moments that honor both the destination and its heritage. 

At Six Senses Con Dao, Chef Hernandez’s culinary philosophy aligns seamlessly with the resort’s core values of sustainability, authenticity, and connection to nature. His approach mirrors the resort’s dedication to offering dining experiences that reflect the vibrant culture of Vietnam while honoring its unique natural environment. 

Chef Hernandez’s vision includes elevating the resort’s farm-to-table philosophy by collaborating with local farmers, fishermen, and artisans to craft menus that highlight the freshest seasonal ingredients. Guests can expect dishes that showcase Vietnamese culinary traditions infused with creative global influences, presented in a way that enhances the resort’s tranquil and natural surroundings. 

In addition to his culinary expertise, Chef Hernandez will work to enhance the wellness-inspired dining experiences at the resort, complementing Six Senses Con Dao’s renowned Spa & Wellness Village. His thoughtfully curated menus will focus on balance, nourishment, and sustainability, offering guests options that align with their personal wellness journeys. 

Chef Hernandez’s appointment further reinforces Six Senses Con Dao’s commitment to delivering meaningful and immersive guest experiences. From dining under the stars with fresh, local seafood to enjoying a wellness-focused menu designed to nourish both body and soul, the resort’s culinary offerings continue to reflect its dedication to sustainability, authenticity, and excellence. 

The InterContinental Mark Hopkins San Francisco is pleased to announce the appointment of Chef Christian Luxton as its new Executive Chef and John McDaniel as the hotel’s new Director of Food and Beverage. 

Chef Christian Luxton – Executive Chef 

Chef Christian Luxton brings more than a decade of experience in restaurant and hotel management, with expertise in food and labor budget management and leading high-performing culinary teams. Known for his innovative approach to menu development and operational efficiency, he is passionate about delivering exceptional dining experiences and driving success in the hospitality industry. 

In his new role, Chef Christian will oversee all culinary operations, ensuring the highest standards of quality and service. His responsibilities include developing creative menus for the hotel’s restaurants, banquets, and special events, as well as managing business operations, inventory control, and staff scheduling. 

Previously, he served as executive chef at Left Bank Brasserie, where he created daily specials that earned high praise from guests while maintaining financial targets. He also served as Chef de Cuisine at Rollati Restaurant, where he helped launch a new dining concept. His experience includes two tenures at the Shattuck Hotel in Berkeley, where he revitalized its food and beverage program post-COVID. Throughout his career, he has been recognized for crafting seasonal menus that highlight local ingredients. 

Beyond the kitchen, Chef Christian is a black belt in Brazilian jiu-jitsu, which he also teaches. He is actively involved with the Sprouts Program, mentoring high school students interested in culinary careers. He also enjoys cooking for his 16-year-old dog, Rexx, who has a refined palate for handmade pasta. 

He studied biological sciences at the University of Rhode Island.  

John McDaniel – Director of Food & Beverage 

John McDaniel brings more than 25 years of leadership experience in food and beverage, specializing in operations, profitability, and team development. He is known for enhancing large-scale hospitality operations through strategic initiatives that improve efficiency and guest satisfaction. 

At the InterContinental Mark Hopkins, John will oversee multiple teams, kitchens, and dining outlets, catering to up to 500 guests. He will work closely with the finance team to set and refine budgets, drive revenue, and foster a positive, collaborative work environment. He is dedicated to ensuring a seamless and elevated guest experience through strong communication and service excellence. 

Before joining the hotel, John was Director of Food and Beverage at the Clift Royal Sonesta, where he helped generate $2.5 million in revenue while revitalizing the hotel’s culinary operations. He previously led food and beverage operations at the Holiday Inn Golden Gateway and played a key role in testing and implementing brand-mandated breakfast and dinner programs at Holiday Inn Express Fisherman’s Wharf. 

Originally from New England, John splits his time between San Francisco and Camp Meeker, a small community in Sonoma County, where he serves on the Camp Meeker Recreation and Park District Board of Directors. He enjoys hiking with his dog, Mike, as well as reading history, visiting museums, gardening, and cooking for friends and family. 

He holds a Bachelor of Arts in history from Bridgewater State University in Massachusetts. 

The 2025 California avocado harvest is now projected to be in the range of 375 million pounds, which is the largest crop estimate for the locally grown fruit since 2020. Recent extremely high winds in California slightly dampened very early season projections, but the industry is still optimistic for a particularly good season. Investment by California avocado growers who have increased planting with 3 million new trees and improved the average per acre yield is contributing to this optimism. Fruit sizing and the actual harvest total will be influenced by natural factors, and growers are hoping for beneficial rain and sunshine to come. Meanwhile some growers are size picking now in time to support Big Game promotions with chain partners. Peak availability of California avocados is expected to occur spring through summer this year. 

Starting in spring, the California Avocado Commission will launch its “California Avocados on the Menu” creative campaign through digital and print advertising. The creative reminds foodservice operators of the fruit’s locally grown, sustainably farmed and ethically sourced attributes while reinforcing how versatile and high-quality California avocados can boost their menus and reputations.   

Operators can plan ahead for seasonal menus featuring California Avocados with inspiring recipes on the CAC foodservice page, featuring all dayparts from beverages to desserts. The foodservice resources there also include culinary education sessions, product details and nutrition facts. 

Family-owned Boann Distillery proudly announces the release of its first Single Pot Still Irish Whiskeys in the U.S. Starting in January 2025, the three core expressions – Marsala, Madeira, and Pedro Ximénez – will be available in select states, including CA, FL, IN, MN, NE, ND, NY, SD, TX, and WI, and online at boanndistillery.ie/shop. These releases join Boann’s celebrated portfolio of spirits, including Silks Irish Dry Gin and The Whistler Irish Whiskey. Each whiskey (47% ABV | SRP $69/700 ml) is crafted with award-winning Single Pot Still spirit and aged in carefully selected casks to deliver unique and distinct flavor profiles. 

The new expressions honor the 160-year tradition of Single Pot Still whiskey distillation in the heart of Ireland’s Boyne Valley.

The three expressions are presented in bespoke bottles designed to reflect the essence of grain, water, and wood. Each bottle features a textured surface that evokes images of barley blowing in the wind, the bark of oak trees, or the flames used to char the casks.  

Key highlights of the new expressions include:  

Marsala Cask Finish 

Madeira Cask Finish 

Pedro Ximénez Cask Finish 

Frontline International, creator of smart cooking oil management solutions for foodservice kitchens, is introducing its new LOV Caddy. Designed to remove and transport used cooking oil from low oil volume (LOV) fryers, the LOV Caddy has a lower profile than Frontline’s standard caddies to fit into tighter spaces. It also comes with an integral magnet compatible with LOV fryers that include a magnetic drain pan switch. For added convenience, the Frontline LOV Caddy is also backwards compatible with LOV fryers that use standard drain switches. One caddy does the job of two! 

Frontline’s stainless steel LOV Caddy easily slides under the LOV fryer on heavy-duty casters, needing just 8.25 inches of clearance. If magnetic, the caddy automatically works with the drain pan proximity switch to facilitate drainage and enhance safety. When the caddy is full, simply secure the lid, roll it to the containment tank, connect the hose, and pump out the contents. There’s no mess to clean up and no need for employees to handle hot grease. 

Frontline is an engineering company. Most equipment solutions in its portfolio are born from challenges encountered in real life, from major chain restaurants to a single installation in need of safety, savings, or both. The new LOV Caddy is no different. 

The LOV Caddy’s ease of use promotes compliance with proper grease disposal protocols, saving the environment (and plumbing) from the ravages of grease that is poured down the drain. The U.S. EPA says improper grease disposal is responsible for nearly half of all sewer blockages in the U.S. each year, costing millions in repairs. 

Frontline International is a trusted partner in complete cooking oil solutions for foodservice kitchens. The LOV Caddy is the ideal way to eliminate a messy kitchen job while helping to assure quality and safety. 

Join us for a night of celebration – a unique and captivating experience featuring the best of indigenous food, art, discussion, and entertainment.

Originally home to more than 25 nations, Minnesota is steeped in American Indian roots. Today, we are excited to bring back a night celebration of Native culture, with art, food, discussion, and music from Indigenous creators and artisans, on February 18th, 2025.

This once-in-a-lifetime event is a uniquely immersive one, showcasing Indigenous cuisine, art, and music, bringing together the traditions and diversity of Native culture in celebration of the College Fund’s mission to support Native scholars. At EATSS Twin Cities, you are offered a unique opportunity to support the College Fund’s work in transforming the lives of Native students through higher education.

Join us at the esteemed Guthrie Theater to raise awareness and support for Native scholars and communities, and take an active role in fostering the next generation of Indigenous leaders through higher education.

Tuesday, February 18th

5:30pm - 8:30pm

Guthrie Theater, 818 S 2nd St. Minneapolis, MN 55415

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