This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Pregnant and postpartum employees describe changing jobs in order to secure healthcare, taking on side gigs during partially compensated parental leaves, and answering texts about shift schedules from hospital beds upon giving birth. Linda Nivar Linda Nivar, a New York City bar manager and hospitality consultant, echoes these sentiments.
Wonderland , a modern Sichuan gastrobar from the hospitality group behind Midtown’s CHILI, has opened in the heart of the East Village. Helmed by Michelin starred Executive Chef Peter He 何少岩, the menu offers a robust array of novel and contemporary Sichuan dishes not limited to bar bites, but in their unique libations as well.
The Bar Tilda Martini Experience Photography: Steven Woodburn & Jason Loucas It was Sydney’s first ever five-star hotel, and now the Sofitel Sydney Wentworth, has reopened after a massive $70 million renovation. There are 436 brand-new rooms, more than 15 refreshed event spaces and of course, bars and restaurants.
The hospitality group behind Bistecca, The Gidley, Alfies, and The Rover has unveiled its new hotspot: Bar Julius. Image: Liquid & Larder) The hospitality group behind Bistecca, The Gidley, Alfies, and The Rover has unveiled its new hotspot: Bar Julius. Operating from early morning until late.
In Raising the Bar: Choose Your Own Adventure, industry professionals discussed the ins and outs of bar management, including staff retention, getting the most out of your liquor representative and supplier relationships, and the various aspects of bar ownership. It’s very intersectional.”
This special fund supports Slow Food’s ongoing mission to advance cultural and biodiversity through programs like the Ark of Taste , Coffee Coalition , Wine Coalition , and the Snail of Approval program, as well as hospitality-focused projects dedicated to supporting eduction, wellness, community-building, and innovation.
Our judging panel comprised of working bartenders, bar managers, bar owners, bar consultants and, more importantly, top influential Chilled 100 members with on-premise buying power, who are ready to judge, rate, and award your spirit’s brand. Certified Bourbon Steward, BarSmarts, CRT Certified in Tequila, Level 3 WSET sommelier.
Seeking expert advice, we asked sommeliers for the overlooked and underappreciated bottles, grapes, and wine styles they are currently coveting. The Most Underrated Wines, According to Sommeliers: Muscadet Vermentino Wine made from the native grapes of Portugal Pinot Gris Chenin Blanc from the U.S. Rosé Champagne!
Seeking guidance and inspiration from the experts, we asked sommeliers for the go-to wines they turn to when the heat is on. Evelyn Goreshnik, wine director, Last Word Hospitality , L.A. Sebastian Zutant, sommelier and co-founder, Primrose , Washington, D.C. “I Anything viciously crisp and dry. The wine is simply delicious!”
Nikki McCutcheon, Senior Beverage Director of Silver Lining Lounge in New York City, began her journey in hospitality at a family-owned restaurant in upstate New York at the young age of 15. McCutcheon realized that she was intrigued more by the world of hospitality than her studies. John’s University.
The most underrated supermarket wines, according to sommeliers: Marqués de Cáceres Rioja Crianza Hugel Gentil Alsace Blend Louis M. Molly Wismeier, co-owner and sommelier, MaMou , New Orleans “People love to hate on supermarket wines, but there are so many tasty wines available. Bobby Snyder, head sommelier, Yingtao , NYC “Boxed wine!
Thomas Mahne, bar manager, The Lexington , Boston “Alberto Orte’s Atlantida Blanco. Danya Degen, general manager and sommelier, Méli Wine & Mezze , Washington, D.C. Todd Johnston, beverage director and sommelier, Marsh House , Nashville “Head to Spain for white wines that are opulent, complex, and unique.
Emmeline Zhao, partner and sommelier, Figure Eight and Cora , NYC “Land of Saints is made by winemaker Angela Osborne from the Santa Barbara wine region. Ross Cohen, head sommelier, Time and Tide , NYC “I often enjoy Merlot blended with other grape varieties, so look to regions like Bordeaux for great classic examples.
Hey there, fellow cocktail lovers, wine enthusiasts, and hospitality staff! We’re super excited to announce the addition of a couple new bar items & color lines to our ever-expanding lineup of bar accessories. Copyright A Bar Above Black Barware OK, cocktail enthusiasts, rejoice! Which is your favorite?)
The categories they were tasked with adjudicating ranged from individual excellence to corporate leadership, product debuts, and standout performances in the hospitality, travel retail and alcoholic beverage industries. Hospitality Industry Categories In the hospitality segment, the categories were equally prestigious.
To see the lesser-known sides of Napa Valley, we asked sommeliers to share the Napa producers, grapes, and bottles that they think are underrated. The most underrated Napa wines, according to sommeliers: Corison J. Vito Pasquale, advanced sommelier, Selanne Steak Tavern , Laguna Beach, Calif. Here’s what they said.
Brian Lillie, vice president of hospitality operations and distribution, Chateau Chantal Winery , Traverse City, Mich. Mark Kosmicki, owner, Party Bar , Eugene, Ore. “If ” —Ann Sanders, sommelier, Temperance Wine Bar , NYC “An oaky, buttery Chardonnay from California. White wine? Not so much.” You won’t be sad!”
Over just two years in the industry, the graphic designer-turned-sommelier has held positions at some of New York City’s top restaurants and won over a broad audience of wine lovers with her relatable videos on Instagram and TikTok — and she’s just getting started. That’s where I really could establish my base of classic French wine.”
That’s why we reached out to wine professionals, from sommeliers to beverage directors, to ask them which wine regions they’re most drawn to right now when it comes to value. Terence Lewis, beverage director, Safran Turney Hospitality , Philadelphia “If I could feasibly say all of South America I would, but that is too vague.
Hospitality Action celebrated the triumphant return of their much-loved Back to the Floor event last week, raising an astonishing £258,643 for the charity. Mark Lewis, Chief Executive at Hospitality Action, said: “This has proven to be the most successful fundraising event in Hospitality Action’s 187-year history.
As the hospitality industry reopened after the pandemic, so many establishments shifted to this type of reservation model: Book ahead of time and give us your card to leave on file. Zach is reading: Has the Title Master Sommelier Become a Paradox? Tune in for more.
It also has a Wine, Beverage and Hospitality concentration in its Bachelor’s program, which has sent dozens of graduates specializing in beverage operations out into the industry. A new generation of beverage pros The CIA has been seeing the traditionally back-of-house operations moving toward the bar. 5-Day program every winter.
With many people drinking less overall, and generally drinking less wine than they used to, bars and restaurants need to pay close attention to their by-the-glass selection. Madeline Maldonado, lead sommelier, Mercado Little Spain in New York. Jason Hedges, beverage director, LT Hospitality in New York.
The rooftop bar and lounge at the Luma Hotel San Francisco — a BevX winner for Best Innovative Independent Beverage Program — has used that experience to create a beverage program that’s infused with Latin American spirit and vibrancy. The bar boasts natural wines from Chile, Argentina, Spain and California.
From retail, to restaurant manager and sommelier, to wine director, winemaker, and more, she’s pretty much done it all. Having decided to pivot to hospitality, she knew she needed clear direction in her professional life to continue climbing the ladder. This feature is part of our 2024 Next Wave Awards.
The organization’s mission statement proudly boasts that the festival was created to “celebrate, educate, enrich, and promote the Lowcountry’s diverse culinary + hospitality community through world-class experiences.” For guests who do feel like imbibing, the return of the Rosé Garden will be a welcoming surprise.
What was your first job in the beverage or hospitality industry? You support small businesses in the area and nationally; how do you find these sources for bar ingredients? Americano Bianco Bar spoon of honey Instructions Stir all ingredients and pour over a big cube. Amass Mushroom Reserve gin 1 oz.
Beginning his career as a sommelier at Petersham Nurseries Café in 2013, Mattia’s passion for wine communication led him to become a renowned wine writer and the creator of the ‘ Looking Into Wine ’ podcast. She is multilingual and passionate about wine education, aspiring to be one of the leading female sommeliers.
If the bar is particularly busy it doesn’t make sense to offer something complicated. Roderick Williams, Bar Manager, Smoked , Columbia, S.C. Omar Jiminez, bartender, Willi’s Seafood & Raw Bar , Healdsburg, Calif. “I Vinny Spatafore, bartender and beverage operating manager, Blue Bridge Hospitality , Coronado, Calif. “I’d
As it celebrates 10 years, VinePair looks at how Cadet became not just a destination wine bar, but also built a close-knit community of winemakers. Hence, the name of the bar: Cadet — a trainee. Last year they opened the tequila-fueled bar and restaurant Chispa. We were raging against that.
Casa Esquina is latest venue from Atticus Hospitality, renowned for such beloved establishments as Paddington’s Tequila Mockingbird and Sydney CBD’s Esteban. Bar Manager Mark Crawford At the heart of Casa Esquina lies a dynamic open-flame parrilla and a bustling open-plan kitchen, offering patrons an immersive dining experience.
Key highlights include the revitalised masterclass schedule, the Sommelier Wine Awards (SWA) results ceremony, The Great Imbibe Live Shake Off competition and the new much-anticipated Campo de Agave theatre, an oasis of agave plant-based spirits masterclasses hosted by Club Cantina. For additional details and to get your ticket, visit [link].
The London Wine Competition is uniquely positioned as being business-orientated and the fact that it attracts a lot of Masters of Wine and Master Sommeliers gives it the highest overall standard of any competition when it comes to the quality of judges”, David Round MW. Here are some quotes from the judges of 2024 competition.
Then, use SevenRoom’s hospitality CRM system to create custom guest profiles that power your marketing efforts. Sub Happy Hour for High Tea For one afternoon only, convert your bar room (or other event space) into an elegant high tea room. Via social media Use Easter as a reason to engage with your followers.
CHRIS BARNA , Bar Manager at Proof, 2022 Top 50 US World Class 2023 Top 30 US World Class, Charleston. JARED GIVENS , Director of Restaurants, Bars, and Events at The Thompson, Hyatt Hotels, Dallas. FATIMA BUTLER , Founder at Rooted in Hospitality, Chicago. MICHAEL DZIEDZIC , Bar Director at Aruns Thai Restaurant, Chicago.
This celebrated award helps spirits and distilleries be noticed and become a favorite choice for bars, restaurants, clubs, and on-premise establishments within the United States. restaurants, bars, clubs and pubs. JULIETA CAMPOS , Beverage and Bar Operations Director at The Fifty/50 Group, Chicago. Who are the Judges?
Since its inception in 1989, Nestlé Professional Toque d’Or has worked with more than 150 colleges across the UK, providing opportunities and learning to more than 10,000 hospitality and culinary arts students.
Recognition from LSC has acted as a seal of approval in this respect as the competition is judged by some of the world’s leading figures from the hospitality sector. The Ambassadors selected are different personalities ranging from Masters of Wine, Master Sommeliers, Head Bartenders, Mixologisits, Instagramers, YouTubers and Writers.
The 2024 conference lineup is no exception, featuring another stellar slate of curated educational seminars; Beyond the Bar activations; Brand-Hosted Events; Day of Service; Meet the Distillers; New Orleans Cocktail Tours; the annual Spirited Awards ® ; Tales Catalyst; and more. Futures Lab The Future of A.I.
The 2024 conference lineup is no exception, featuring another stellar slate of curated educational seminars; Beyond the Bar activations; Brand-Hosted Events; Day of Service; Meet the Distillers; New Orleans Cocktail Tours; the annual Spirited Awards ® ; Tales Catalyst; and more. Futures Lab The Future of A.I.
Travel has inspired my approach as a chef and I feel blessed that, through this collaboration, I’ll be able to share my creative vision for food and hospitality with travelers from around the world.” The bar offers a modern take on a classic whiskey bar with dark finishes and caramel leather seating and connects to an outdoor lounge area.
In the spirit of adventure and looking to add a little thrill to our collective drinking experiences, we polled 20 sommeliers for the underappreciated, unconventional, and sometimes overlooked wines that deserve our attention. Roderick Williams, bar manager and certified sommelier, Smoked , Columbia, S.C. “I
It can suck, with subpar hospitality and stodgy, outdated attitudes. The Only the Somm Can Touch the Wine Rule Plenty of people have been frustrated by restaurants where ONLY the sommelier is allowed to talk about, open, or even look at the wine. At a wine bar! And honestly? Lets dig in. A vodka tonic! No attitude required.
Jenna Isaacs, sommelier, Rustic Canyon , Santa Monica, Calif. Cyrus Schultz, sommelier, Cyrus Alexander Valley , Geyserville, Calif. “Is Randall Middleton, sommelier, Esters Wine Shop & Bar , Santa Monica, Calif. Marianna Caldwell, sommelier and general manager, Cassia , Santa Monica, Calif. “My
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content