People on the Move
Sonesta Redondo Beach & Marina is pleased to welcome Executive Chef Garee Battad to the property. Born in the Philippines and raised in Texas, Chef Garee started his kitchen experience at 17 at a Benihana, apprenticing to the executive chef. His passion was kindled, and he went on to study Culinary Arts at the Art Institute of Dallas. From there, his Dallas resume expanded to include experiences such as cooking at Nobu at the Crescent Hotel, Charlie Palmer at the Joule Hotel, and under Tom Colicchio at the W Hotel. After Dallas, he moved on to Los Angeles in 2009, where he worked under Gordon Ramsay at the London Hotel in West Hollywood, The Rose Café in Venice, The Georgian Hotel in Santa Monica, and Shade Hotel in Manhattan Beach. As Executive Chef at Sonesta Redondo Beach & Marina, his goal is to create a memorable and exquisite dining experience that complements the luxurious beach resort setting and leaves guests with lasting memories of their stay. At the hotel, Chef Garee oversees Harbor Bar & Bistro and SOL Restaurant, as well as in-room dining and all banquets and catering events.
Cotton Court, the boutique hotel within downtown Lubbock, is proud to announce a partnership with celebrity Chef Angie Ragan as the exclusive catering and banquet chef for the property. In her role, Chef Ragan will provide high-end dishes ranging from hors d’oeuvres to buffets, thoughtfully elevating Cotton Court’s meetings and special events. Raised in Hub City, Ragan discovered her passion for the culinary arts at a young age with one of her earliest memories being on the counter of her grandma’s restaurant. Combining her love for the finer things in life and high-end hospitality experiences, Angie made cooking her profession in 2019. In the past few years, her limitless creativity has allowed her to develop her own style and recipes, surrounding herself with the best chefs such as Gordon Ramsey to hone her skills. Having proved her abilities on Gordon Ramsay’s Next Level Chef Fox where she placed fourth in season one, Ragan now dedicates her time to providing exclusive catering services for private and corporate lunches as well as holiday meals in Lubbock. Blending luxury and “old-school” hospitality, Chef Ragan proves the sky’s the limit through her perseverance, drive for growth and entrepreneurial mindset.
Hot Off the Presses
The Phoenix Suns and Phoenix Mercury today announced a transformative new partnership with Oak View Group’s (OVG) food and beverage division, OVG Hospitality, to redefine the overall fan experience at all Suns and Mercury games, as well as concerts and live events. OVG’s first-ever partnership with an NBA and WNBA venue, this groundbreaking deal further expands the best-in-class experience for Suns and Mercury fans and elevates Phoenix as a premier destination for basketball and entertainment. As the exclusive food and beverage provider, OVG Hospitality brings an experience unlike any other in the Valley to Suns and Mercury games with first-class food and beverage, service and state-of-the-art technologies. Features include premier food and beverage in all clubs, suites and concessions throughout the lower and upper concourses, new technology to ensure faster lines at concessions to allow fans to spend less time in line and more time enjoying the game or concert, and a robust selection of new menu items that will roll out throughout the year. The partnership is the first in the sports and entertainment industry to feature OVG Hospitality’s newly-acquired luxury hospitality and catering company, Rhubarb Hospitality Collection (RHC) – elevating the Suns and Mercury’s premium services to unprecedented standards. RHC will create and provide a unique culinary journey for all club and suite guests. From specialized beverages as fans enter the arena and customized food offerings by locally renowned chefs to an elevated wine program for connoisseurs of every variety, fans will be treated to a bespoke culinary experience. As part of its offerings, OVG Hospitality will use locally sourced ingredients to create customized menus specific to each event, making the food and beverage experience unique to the Valley and a reflection of the city’s growing culinary scene.
