People on the Move
InterContinental SF Hotel and fine dining restaurant Luce announced today the official hiring of two leading hospitality industry experts with Nicholas Greene (Outlets Manager) and Todd Crain (Director of Operations) joining the staff, effective immediately. Greene teams up with the InterContinental SF following three years with Bacchus Management Group. Crain teams up after his work with The Marriot, Sheraton, Westin, and Hotel Vitale. Nicholas Greene has spent the past decade as General Manager and Dining Manager at prestigious food & beverage destinations throughout the SF Bay Area. He first was Assistant GMfor Balboa Café (SF) as part of The PlumpJack Group; then moved onto 1-Michelin Star Spruce Restaurant (SF) as Dining Room Manager. With Bacchus Management Group, he served as GM of The Village Bakery (Woodside) and Mayfield Bakery and Café (Palo Alto). Todd Crain brings 20 years of experience in the hotel and convention industries to IHG with his prior work at Marriott, Westin, Joie de Vivre, and Hornblower Cruises and Events. He was Director of Hotel Operations at The Marriott KC Overland Park Hotel (Overland Park, KS), Director of Event Management/Food & Beverage at The Washington Marriott Wardman Park Hotel (Georgetown, Washington D.C.), Complex Director of Food & Beverage at The Sheraton & Westin (Kansas City, MO), Director of Food & Beverage at Hotel Vitale (SF), and Regional Director of Food & Beverage at Hornblower Cruises and Events (Northern California).
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Hot Off the Presses
Fine dining restaurant Luce at InterContinental SF Hotel announces Rogelio Garcia's (Executive Chef, Luce) exclusive partnership with Tsar Nicoulai Caviar for Rogelio Garcia -- Golden Osetra Caviar Private Label. Luce will now offer Garcia's select caviar as an addendum to the eight-course tasting menu, as well as to-go for diners to experience the decadence of his signature caviar at home. The 1 oz. to-go vacuum sealed gold tin is elegantly packaged with a key (opener), as well as abalone spoons (two) and serving plate (packaging JPGs).
Two recently released studies point to the positive health outcomes of consuming mangos. Findings in two areas confirm mango consumption is associated with better overall diet quality and intake of nutrients and snacking on mangos may improve glucose control and reduce inflammation in contrast to other sweet snacks. With mangos consumed widely in global cuisines and 58% of Americans reporting snacking at least once a day in 2021**, this new research provides added evidence that regularly consuming mangos may have health advantages and be relevant to cultural dietary preferences and current eating patterns. Cheers to Nutrition Month with this Ginger Mangonada that’s full of ripe juicy mango, honey, turmeric, and ginger. “As immunity remains a priority for consumers today, we’ll continue to see a rise in plant-based options on menus to meet the demand,” said Suwann Frison, NMB Foodservice Marketing Manager. “Mangos are high in Vitamin C which helps to boost immunity, and contain over 20 different vitamins and minerals, making it a versatile, healthy ingredient.”
In March, the National Mango Board celebrates women chefs during Women’s History Month. As a sponsor of Chef’s Roll Center Stage 2022, the NMB encourages up and coming women chefs to participate in a competition that could send them on an all-expense-paid trip to the MAPP Restaurant Reset Conference for Women in Food and provides mentoring opportunities with a stellar line-up of chefs.
