chef

Delaware North Opens New Restaurant

Grant Grove Restaurant in Kings Canyon National Park has reopened after its recent renovation, which lasted for 10 months and cost $6.3 million. The ecofriendly reconstruction improved diners' views of Bradley Meadow, expanded seating and parking and meets LEED Gold standards.

The remodeled restaurant seats 225 diners and features indoor seating, an outdoor deck and a courtyard area with picnic tables. To-go items are available at a walk-up window.

Meet Christopher Meredith

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Christopher Meredith was recently hired as the group director of food and beverage of Grace Bay Resorts.

1. What are you looking forward to the most in your new role as group director of food and beverage?

Taking Honey & Themes to the Max

Sweet can mean two things: tastes great or stellar experience. There is a lot of sweetness in the U.S. Mountain West and western Canada, but I’ll limit this to talking about the new “Buzzed at Bernardus” experiences at Bernardus Lodge & Spa in Carmel Valley, California.

Minnesota’s First Portillo’s to Open in Early July

The fast-casual Chicago-style food concept, Portillo’s, will be opening its first Minnesota location at 8450 Hudson Rd. in Woodbury at 10:30 a.m. on Tuesday, July 11. The new location marks the brand’s 50th restaurant opening.

The restaurant will feature a 1920s theme with décor inspired by the Prohibition era. The restaurant will include seating for more than 200 guests, with double drive-thru lanes and an outdoor patio.

Meet Chef Josh Bettis

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Chef Josh Bettis was recently hired as the executive chef for Devil's Thumb Ranch Resort & Spa in Tabernash, Colo.

1. What are you looking forward to the most in your new role as executive chef for Devil's Thumb Ranch Resort & Spa?

Meet Richard Blankenship

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

 Richard Blankenship was recently hired as the executive chef for Omni Frisco Hotel in Frisco, Texas.

1. What are you looking forward to in your new role as executive chef at Omni Frisco Hotel?

Meet Geri Miller

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Geri Miller was recently hired as the master gardener at The Ranch Malibu.

1. What are you looking forward to the most in your new role as master gardener at The Ranch Malibu?

Chef Doug Flicker Appoints Twin Cities Talents to Team

Chef Doug Flicker of Esker Grove, the Walker Art Center’s new restaurant, has added mixologist Jon Olson, chef de cuisine T.J. Rawitzer and general manager Kim Tong to his team.  

Olson is a well-known Twin Cities mixologist who has worked at La Belle Vie, Ice House and Bradstreet Crafthouse. In 2015, he won the local Iron Bartender competition. He and his friend, Adam Gorski are the co-founders of TRUEpenny, which hosts pop-up bars across the Twin Cities.

Meet Jordan Swiler

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Jordan Swiler was recently hired as chef at Café & Bar Lurcat in Minneapolis.

1. What are you looking forward to the most in your new role at Café & Bar Lurcat?

Meet Ryan Murray

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Ryan Murray was recently appointed to executive chef at the The Osprey at Beaver Creek.

1. What are you looking forward to the most in your new role with The Osprey at Beaver Creek?

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