People on the Move
Hotel Montalembert and Hotel Bel Ami, two distinguished establishments in the heart of Paris are part of B. Signature Hotels & Resorts, owned by Mother/Daughter extraordinaire, Anne and Agathe Jousse. Adding to their strong, female-led team, they are thrilled to welcome Chef Bénédicte Van Der Motte as their new Head Chef. Bringing her culinary expertise and a deep appreciation for gastronomic heritage, Chef Van Der Motte is set to elevate the dining experience at these iconic hotels. Born in Bordeaux, Chef Van Der Motte developed a profound connection with local products and the art of dining from an early age. Her culinary journey includes training at Ferrandi and honing her skills in Michelin-starred Parisian establishments. Her approach to cuisine is a beautiful fusion of highlighting gastronomic heritage, drawing inspiration from diverse cultures, and incorporating innovative culinary techniques. At the core of her culinary identity lies generosity and gourmandise, making each dish an expression of love.
The Windsor Court, an elegant escape located in the heart of New Orleans, proudly announces the promotion of Jan Tagaro, a rapidly rising culinary star. Promoted from his most recent position as a Sous Chef to Banquet Chef, Tagaro has ascended quickly from training through the food & beverage ranks, a testament to his hard work and motivation. In his new leadership role, Tagaro is responsible for overseeing food preparation of catering events, ensuring a high-level of quality food experience consistently. He oversees the planning, organizing, controlling, and direction of banquet kitchen associates of The Windsor Court. Tagaro started his journey with The Windsor Court in 2018 as a student in the J-1 visa program. The purpose of the J-1 Exchange Visitor Program is to increase mutual understanding between people of the U.S. and people of other countries through educational and cultural exchanges. After completing the program at The Windsor Court, Tagaro worked to stay in the United States, further pursuing his career in New Orleans. Working in the banquet kitchen and as a Banquet Sous Chef of The Windsor Court for the past five years, throughout Tagaro’s time in the kitchen, he has demonstrated a strong desire to gain a deep understanding of culinary techniques and team leadership.
Merriweather Lakehouse Hotel - enticing guests to unwind in the rhythm of nature just 25 miles outside of Baltimore – proudly welcomes local native Corey Laub, taking the helm as Executive Chef. Building an impressive team of skilled culinary masters, Corey brings a refreshed Merriweather dining experience, unveiling new menus at Lāk Restaurant and Rookery Bar and an upscale, food and cocktail-centric, daily happy hour, all designed to allow the flavors of Maryland to shine in a relaxed, community-focused atmosphere. From the Maryland Crab Cake Sliders and the Red Wine Braised Short Rib to the Seared Rockfish and delectable house-made desserts and pastries, the new menu is simple yet comforting while featuring nuances of the Chesapeake Bay state. The menu selections will evolve with local availability and seasonality, with purveyors including local fisherman-caught wild fish through Capital Seaboard, cuts from Roseda Farms and Allen Farms through Fell’s Points Wholesale Meats and Chesapeake Farm to Table local farm-sourced fruits and vegetables. Available daily from 3-6 pm, the new Happy Hour at Rookery Bar serves up dining specials and discounted craft cocktails.
The Windsor Court, an elegant escape in the heart of New Orleans, is proud to announce the promotion of Haley Kennel to Director of Catering and Conference Services, where she will oversee all catering and conference planning at The Windsor Court. Kennel has demonstrated proven success at The Windsor Court in exceeding client expectations and is celebrated in her new position. Kennel joined The Windsor Court five years ago with more than four years of experience as the Corporate Sales/Events Manager in event planning. Since then, Kennel has consistently generated new business for the hotel, re-establishing The Windsor Court as the go-to caterer for high-end events in New Orleans and earning a reputation for orchestrating some of the city’s most magical and memorable gatherings. Kennel’s passion for exceptional service extends to her partnerships with the hotel’s culinary team. Her collaborative approach has led to a complete overhaul of the banquet menus, resulting in the most applauded offerings in the hotel’s history.
Food2You Founder and President Greg Ingles announces Eugenio “Geno” Rebollar as Executive Chef of the Chicago-based kids’ cuisine catering company which serves more than 6,000 homemade meals daily to daycare centers, preschools and early education centers in Chicago and the surrounding suburbs. A native of Luvianos, Mexico, Geno’s professional culinary training began at the Carlucci Restaurant Group in Chicago. There he trained under the tutelage of award-winning Chef John Colletta and honed his expertise for 15 years running a high-volume kitchen before he joined Food2You.
Hot Off the Presses
The SEARCH Foundation, a 501(c)3 that assists event, meeting and catering professionals in crisis, is pleased to announce the milestone of over $100,000 raised at their Annual Signature Event for the second consecutive year. The following evening SEARCH chairwoman Kate Patay, along with the SEARCH Board, were honored with the Steve Kemble Leadership Award presented by the Steve Kemble Leadership Foundation to the individual or group who has demonstrated excellence in leadership skills through service and contributions to the special event and meeting industry. According to vice chair, David Lombardo “Our leaders, both past and present, demonstrate an incredible level of commitment and we’re proud to serve alongside Kate and follow in the footsteps of so many industry icons.”
Products on the Market
Tillamook County Creamery Association (TCCA), the co-op behind America's fastest growing family-sized ice cream brand1, has launched the brand's first ever curated collection of Chocolate Ice Cream. But these are not your average chocolate ice cream offerings. Created for lovers (and the people that love chocolate), the new collection is made with 45% more cocoa than Tillamook's classic chocolate ice cream, creating flavors that are richer, darker, decadent, and provide maximum delight by the spoonful.
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Brownie Batter: Extra creamy3 dark chocolate brownie batter ice cream with brownie dough pieces.
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Dark Chocolate Cookies & Cream: Rich dark chocolate ice cream with chocolate crunchy cookie pieces.
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Chocolate Hazelnut: Velvety dark chocolate ice cream with chopped hazelnuts and a hazelnut butter ribbon.
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German Chocolate Cake: Dreamy dark chocolate ice cream with brown sugar coconut filling, pecan pieces, and chocolate cake pieces.
The Chocolate Collection is the newest addition to the expanding ice cream line from Tillamook. Most recently the brand introduced Neapolitan as a core flavor addition, and released four limited-edition seasonal flavors, including Orange and Cream, Campfire Peanut Butter Cup, Peppermint Bark, and Holiday Sugar Cookie.
