IFMA Silver Plate Awards F&B Pros Nominated for Excellence By Michael Costa
Congratulations to the hotel and cruise industry professionals nominated for this year’s
International Foodservice Manufacturer’s Association (IFMA) Silver Plate Awards. Nearly all
of the nominees (five in the Hotels & Lodging category, two in the Specialty Foodservices
category) have appeared in HOTEL F&B for their outstanding and innovative achievements
within their organizations.
The Silver Plate Awards are presented annually by IFMA, recognizing excellence in nine
foodservice categories—Hotels & Lodging, Specialty Foodservices, Independent Restaurants,
Chain Full Service/Multi-Unit Operators, Chain Fast Service, Colleges & Universities,
Health Care, Elementary & Secondary Schools, and Business & Industry/Foodservice
Management.
The winners will be announced at the 56th annual Gold & Silver Plate Awards Celebration
on May 24 in Chicago, and a single Gold Plate Award winner will be announced, chosen
from among the nine Silver Plate Award winners.
Josef Jungwirth Director of Culinary Operations,
Royal Caribbean International
Josef was nominated
for his from-scratch cooking approach and detailed execution of Royal Caribbean’s F&B program,
which produces thousands of meals in dozens of outlets daily aboard their ships—the equivalent of a
hotel’s mega-banquet every day on each vessel. His organization and vision have helped Royal Caribbean
become an industry leader in food quality, menu variety, and customer satisfaction. Josef has
worked in the cruise industry for more than 17 years and in foodservice for 27 years.
Mitch Mehr VP of F&B Operations,
Destination Hotels & Resorts
Mitch was nominated for his
work in creating distinctive F&B identities at each of Destination’s 26 properties. Mitch’s achievements
include developing F&B concepts that highlight the bounty of the land surrounding Terranea
Resort in Rancho Palos Verdes, California, and Stowe Mountain Lodge in Stowe, Vermont. He was
also instrumental in reconcepting the Sheraton Universal’s In the Mix vodka bar in Universal City,
California. Mitch has worked in the hotel industry for more than 30 years.
Anthony Porcellini Director of F&B,
Walt Disney World Swan & Dolphin Resort
Anthony was nominated
for his sophisticated and on-trend F&B approach at the 2,265-room Swan & Dolphin Resort in
Lake Buena Vista, Florida. In addition to overseeing 17 F&B outlets, Anthony’s innovations for meetings
and banquets have helped make Swan & Dolphin one of the premier event properties in the nation and
also among the most successful, utilizing action stations and promoting an interactive F&B experience.
Anthony has worked in the hotel industry for 21 years and in foodservice for more than 27 years.
Fernando Salazar VP of F&B,
Wyndham Hotels & Resorts
Fernando was nominated for his current
F&B achievements at Wyndham, which include helping to raise the brand’s J.D. Power guest
satisfaction scores, as well as his past work with Omni Hotels & Resorts. At Omni, his “Flavors of the
World” program enabled Omni chefs and F&B directors to travel abroad each year, study a particular
country’s cuisine, then bring their knowledge and experience back to create and promote menus at
their hotels. Fernando has worked in the hotel industry for more than 30 years.
Nathan Tanner VP of Restaurants,
Larkspur Hotels
Nathan was nominated for his work in developing,
overseeing, and updating the F&B portfolio for Larkspur’s 23 hotels. Nathan has a knack for identifying
the latest culinary trends and incorporating them into Larkspur’s restaurants, with a strong
focus on attracting local business. One success story is his work in turning around the Tiburon Grill at
the Lodge at Tiburon in Tiburon, California. Nathan has worked in the hotel industry for nine years and
in foodservice for more than 20 years.
Ellen Burke Van Slyke Corporate Creative Director of F&B,
Loews Hotels
Ellen was nominated for
her work in developing cutting-edge F&B programs at Loews, such as wines-by-the-glass for banquets,
which was among the first of its kind in the hotel industry, and farm-to-table initiatives such as the
Adopt-A-Farmer program, which partners Loews hotels with nearby farmers, showcasing their food
on meeting breaks and menus. Ellen has worked in the hotel industry for 15 years and in foodservice for
more than 40 years.
Frank Weber VP of F&B Operations,
Royal Caribbean International
Frank was nominated for his innovative,
hotel-focused F&B approach aboard Royal Caribbean’s 21 vessels, which cover every imaginable
culinary taste—from fine dining to grab ‘n’ go—reflecting the wide range of demographics aboard Royal
Caribbean’s ships. This approach has helped the company achieve one of the highest repeat customer
percentages in the cruise industry. Frank has worked in the cruise industry for more than 17 years and in
foodservice for 27 years.
