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Alchemist in the Kitchen: Paula Muñoz, Executive Chef, Grand Hyatt Playa del Carmen, Mexico
Opening Doors and New Hotels: Yesim Insel, Food and Beverage Director at the Four Seasons Hotel Rabat at Kasr Al Bahr
Hilton 'Green Breakfast' Pilot Results in 62 % Decrease in Food Waste Across 13 Hotels
New Hotels.com Survey Reveals 10 Surprising Hotel Room Service Requests + In-Room Dining Trends
Shangri-La at The Shard, London’s new F&B Director, Ela Shehu on the Rise of Her Career
Forging her own legacy in F&B: Megan Gray Stromberg
Dishing Up New Five Star Dining: Leni Miras, F&B Operations Manager, The Beaumont
Oh Deer, All the 'Jingle' Ladies, and more Holiday Cocktails You Need Now
5 Tips for Hosting Events During COVID-19
Need Last-Minute Thanksgiving Recipes? Three Top Hotel Chefs Share Their Favorites
Five Trends Brewing in Coffee with Maria Cleaveland, North America Sales Director, Urnex Brands
Mixing It Up: Anna Sebastian, Head of Brand, Served® Drinks
Three Delicious Books for Foodies
Hot Shot: Patricia Suero, Director of Social Catering, Kimpton EPIC Hotel, Miami
Carving Her Path: Maria Tampakis, Executive Chef, Four Seasons Hotel New York Downtown
Icing on the Cake: Saeko Nemoto, Executive Pastry Chef, Boulud Sud Miami
Divine Spirit: Mariena Mercer Boarini, Mixologist, Wynn Las Vegas
Peace Corps to... Brunch? Anna Frumes, The Borland House Inn & Restaurant, New York
Rising to the Top: Emma Watts, Pastry Sous Chef, Shangri-La Hotel, at The Shard, London
Decanting the Secrets of a Top Sommelier: Melody Wong, The Carlton Tower Jumeirah
