People on the Move
Proof of the Pudding, a leader in food service management and catering for prestige sporting events, state-of-the-art convention centers, sports and entertainment arenas and college stadiums, today announced the promotion of Jeremy Campbell to executive vice president of operations. Campbell will continue to drive performance at high-profile golf and special events including the Presidents Cup, The American Express, PLAYERS Championship, Masters and TOUR Championship. He is now responsible for hospitality, food and beverage services for the Memphis Sports and Events Center’s two Courtside Cafes and all special events including parties, corporate gatherings and VIP suites, regional and national tournaments and exhibitions, collegiate scouting and performance training camps. Beginning November 1, Campbell will also oversee the Clearwater Marine Aquarium hospitality, food and beverage services, and all special and private events. Campbell has more than 20 years of hospitality experience, specializing in sports and entertainment venues and high-profile events such as the 2016 Democratic National Convention and World Meeting of Families. With extensive expertise in strategic planning and logistics, he has consistently developed and implemented operational processes that have resulted in improved revenue, employee engagement, partner/client satisfaction, profitability and other outcomes important to the stakeholders. Before joining Proof of the Pudding in 2019, Campbell held key roles with Levy and Aramark.
Villa Premiere Boutique Hotel & Romantic Getaway, the renowned luxury resort located on the beautiful coast of Puerto Vallarta, is proud to announce the addition of Rogelio Domínguez Vargas as the new Head Chef of its culinary team. With an impressive career and a passion for cuisine that has spanned continents, Domínguez Vargas is poised to elevate the resort's gastronomic offerings to new levels of excellence and creativity. Originally from Puebla, Mexico, Rogelio Domínguez Vargas began his career in the vibrant world of open-flame, smoke, and grill kitchens in his hometown. His talent and creativity led him to collaborate with renowned chefs in international restaurants, including his role as a line cook at the prestigious “Central” restaurant in Lima, Peru, under the direction of acclaimed chefs Virgilio Martínez and Pía León. His experience continued in the United States, where he learned innovative culinary techniques and immersed himself in North American gastronomic culture. In 2017, Domínguez Vargas returned to Puebla to take on the role of Chef of Research and Development at Barroco Restaurant, located in the International Museum of the Baroque. There, his work focused on endemic Pueblan cuisine, combining historical research with gastronomy to create menus that explored the art and cultural roots of Puebla. His talent was widely recognized, with his work on the Tasting Menu “Salvador Dalí and the Divine Comedy” standing out. In 2018, Rogelio Domínguez Vargas won first place in the international Mexica cuisine competition IXTAChef2018, solidifying his reputation as an innovator in the kitchen. The following year, he became a co-owner of “Montaje”. Cocina de regiones,” a concept that celebrates the richness of Pueblan gastronomy through native ingredients and traditional techniques. In his new role at Villa Premiere, Domínguez Vargas will lead the resort’s culinary evolution, focusing on an innovative approach that will fuse international cuisine with the fundamentals of fire, while maintaining his commitment to authenticity and excellence. His vision is to offer a unique gastronomic experience that combines the cultural richness of Puebla with the distinctive sophistication and style of Villa Premiere.
Natasha Chen has been appointed President North America of the Barry Callebaut Group, effective September 16, 2024. She succeeds Ben De Schryver who has decided to leave the company to pursue other opportunities. In her new role, Ms. Chen will oversee Barry Callebaut’s North America business across the US, Mexico and Canada. Ms. Chen will be reporting directly to CEO Peter Feld and will also join the company’s Extended Leadership Team. An American national, Ms. Chen has a strong history of driving growth and providing excellent service to her customers. She brings extensive US and international leadership experience in both B2B and B2C environments. Most recently, she led the Global Healthcare division at Ecolab, the global B2B sustainability leader specializing in water, hygiene, and infection prevention solutions. Prior to that, she spent over two decades at consumer goods company Colgate-Palmolive, where she occupied various business management and marketing roles across three regions and different geographies. Ms. Chen holds an MBA from the Johnson Graduate School of Management at Cornell University.
The InterContinental Mark Hopkins San Francisco is pleased to announce the promotion of Chef Jose Tibbitts to Executive Chef. Chef Jose is a talented culinary leader and team motivator who has exceptional culinary skills. He has decades of experience promoting efficiency and superior quality in fine dining in fast-paced, high-volume operations. He is versed in sourcing ingredients, recipe and menu planning, and controlling costs across many types of cuisines. He is particularly expert at employee training and development. Over his long career he also has an impressive track record of lasting vendor relationships. In his new role as Executive Chef, Chef Jose will take on exciting new challenges and responsibilities, overseeing all culinary operations at the InterContinental Mark Hopkins which entails ensuring the highest standards of quality and service. Some of his duties include creating innovative menus for the restaurants, banquets, and holidays. He manages business operations, inventory control, and customer service and establishes and updates staff schedules and assignments to optimize coverage of peak times. Before his promotion, Chef Jose excelled as the hotel’s Executive Sous Chef. Prior to that, he was Executive Chef at a variety of prestigious and busy hotels, including the AC Hotel by Marriott in South San Francisco, the Hilton Financial District in San Francisco, and the Emily Morgan San Antonio – a Doubletree by Hilton Hotel. While Chef de Partie at the Wine Spectator at Greystone Restaurant in Calistoga, California, he produced revolutionary menu offerings that put the establishment on the local, regional, and national maps. He was also Executive Chef and owner of his own catering business. Chef Jose was educated at Santa Barbara City College and the Culinary Institute of America.
Hyatt Regency Lake Tahoe Resort, Spa and Casino, a spacious resort nestled in the Sierra Nevada Mountains and on the shore of Lake Tahoe, announces William Stout as director of food and beverage. In his new role, Stout will be responsible for overseeing all aspects of the resort’s food and beverage department, ensuring that guests enjoy exceptional dining experiences across the property’s diverse on-site restaurants. Stout returns to Hyatt Regency Lake Tahoe after beginning his career at the property more than 20 years ago. During his previous time at the resort, he held several roles ranging from assistant outlets manager to assistant banquet manager. Since his previous tenure at the property, he has gone on to hold leadership positions at several hotels around the country including Hyatt Regency San Francisco, W New Orleans, Hyatt Carmel Highlands, and others. He was a part of the pre- and post-opening team at JW Marriott Nashville which received Marriott’s prestigious “Opening Hotel of the Year” award, as well as the company’s “Hotel of the Year, Luxury Division,” the year after it officially opened to guests. Originally from Hagerstown, Indiana, Stout attended Indiana University where he graduated with a degree in Computer Science in 2001. Following his graduation, he wanted to move to the mountains to ski, and moved to the Lake Tahoe area. In Lake Tahoe, he began working at Hyatt Regency Lake Tahoe where he found his passion for hospitality and began a career.
Products on the Market
As the crisp air of fall approaches, Otis Spunkmeyer shares its latest seasonal treat: the Pumpkin Spice Chocolate Chip Cookie. This delectable fusion of warm pumpkin spice and rich chocolate chips embraces the essence of autumn in every bite. Giving operators more variety for their cookie loving customers, the Otis Spunkmeyer Pumpkin Spice Chocolate Chip Cookie is the third frozen cookie dough flavor innovation for the brand in 2024. This cookie follows the release of trending cookie flavors Otis Spunkmeyer Lemon Burst Cookie and the Otis Spunkmeyer Red Velvet White Chocolate Chip Cookie. A full portfolio of marketing materials is available to support operators, including social media graphics, signage, table tents, and window clings.
Hot Off the Presses
Proof of the Pudding, a leader in food service management and catering for state-of-the-art convention centers, sports and entertainment arenas and college stadiums, has been selected as exclusive premium services, catering, concessions and bar services provider for Rice University Football and Baseball. Earlier this year, Proof provided premium hospitality services for the United Football League’s Houston Roughnecks, for games played in Rice Stadium. Proof was also named bar service provider for Auburn University and awarded a multi-year extension of its original 10-year contract as Auburn’s exclusive premium hospitality provider. Georgia Institute of Technology, Duke University and the University of Georgia also recently awarded Proof with contract renewals.
