Hot Off the Presses
New + Found, the St. Louis-based development group behind notable destinations like City Foundry STL, Angad Arts Hotel, and event venues The Noble, The Smith at the MOTO Museum, announce the rebrand of its catering company to “Culinary Canvas.” This announcement comes on the heels of the refreshing new look of another New + Found event venue, The Smith at the MOTO Museum, which is currently undergoing cosmetic renovations and booking for 2023. In recent years, the catering company has grown its footprint in St. Louis with premier services for on-premise event catering, corporate catering and private culinary experiences, such as in-home parties, corporate events and fundraisers, weddings, Bar and Bat Mitzvahs, showers and other special events. The rebrand to Culinary Canvas is a reflection of the wide range of culinary services that the company now provides. For more information about Culinary Canvas’ services, menus, and more, click here. Initially launched in 2014 as Urban Canvas, the catering company has operated from its primary kitchen at The MOTO Museum to provide catering to its two exclusive venues, The Smith (3408 Locust street, St. Louis, MO 63103) and The Noble (3611 S. Grand Blvd., St. Louis, MO 63118), and has expanded its reach to preferred venues, such as the Majorette (7150 Manchester Ave, St. Louis, MO 63143), The Boo Cat Club (812 Union Blvd, St. Louis, MO 63108), Das Bevo (4749 Gravois Ave, St. Louis, MO 63116), and Angad Arts Hotel (3550 Samuel Shepard Dr, St. Louis, MO 63103). Now as Culinary Canvas, the business hopes to expand its reach across St. Louis while continuing to build its corporate and private catering for 2023 events.
People on the Move
Located in the heart of Richmond, Virginia, the recently renovated Hilton Richmond Downtown announces the appointment of Theo Ioannou as Executive Chef. In his role, Ioannou will oversee the 250-room hotel’s three signature dining outlets – the new lobby bar and lounge, Gather & Hem, La Grotta restaurant offering elevated Italian dishes and an award-winning wine list, and 1885 Café & Market – in addition to all catering and banquet offerings. Ioannou brings over two decades of experience to the storied property, most recently serving as the Executive Chef of The Westmont at Short Pump in Glen Allen, VA. Previous hospitality experience includes serving as Executive Chef at hotels across California including Hotel MdR, Sheraton Cerritos Hotel, Atrium Hotel, and Sutton Place Hotel. Ioannou earned his Diploma of Cookery from the International Hotel and Catering Institute and received HACCP Certification from the Culinary Institute of America.
The Westin Dallas Stonebriar Gold Resort & Spa announces Kenan Cokelez as the new Chef for the resort’s dining outlets and banquet operation. Cokelez joins Westin Dallas Stonebriar Golf Resort & Spa with more than 14 years of experience supporting and leading culinary operations. Chef Cokelez began his career in Turkey, where he pursued his education at the Mengen Culinary School and received his first job as a line cook at the Ciragan Palace Kempinski Hotel. In 2012, Cokelez moved to Texas and began working at the Gaylord Texan Resort & Convention Center as a line and lead cook. Since then, Chef Cokelez has gained experience as a culinary leader around the Dallas/Fort Worth metroplex, including Sous Chef and Executive Chef positions at the Westin Dallas Park Central Hotel and the Renaissance Dallas Richardson.
Products on the Market
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