Photo Gallery: Ritz-Carlton’s Chef’s Menu at the James Beard Foundation

The James Beard Foundation recently welcomed Rick Laughlin, chef de cuisine of the AAA Five-Diamond restaurant, Salt at The Ritz-Carlton, Amelia Island, into its...

Shrub ‘n’ Mary Mornings

The palate can recognize true passion. For hotels, it’s just a matter of getting that passion to the table. At VERGE restaurant at the...

Extra Helping: Berkshire Pork Loin

Paul Nagan’s “New American West” cuisine sets Range at the Renaissance Denver Downtown City Center apart from Denver’s mile-high competition in the area. Read...

Going Global for Groups

As more North American hotels embrace international cuisines such as Indian and traditional Chinese to open new avenues for group business, some may wonder...

Three Family-Friendly F&B Success Stories

Family business is good for a very obvious reason: more mouths to feed. From using F&B as a hook to entice them to book...

Menu Ideas: The Art of Tea

The St. Regis San Francisco, starting this Friday, will offer guests of its lobby lounge the opportunity to experience the Art of Tea. The...

A Break for the Better

Some of Executive Chef Manfred Lassahn’s inspiration for healthier breakfast options at the Watertable restaurant at the Hyatt Regency Huntington Beach Resort & Spa...

License to Mill

Will F&B be the magnet for a new hotel in Brooklyn? When managing directors Evan Altman and James Stuart imagined the Williamsburg Hotel, opening...