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  • Meet Christopher Meredith

     
    POSTED June 4, 2017
     

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?

I am looking forward to being involved in the management and successful operations of Grace Bay Resorts’ food and beverage outlets with a variety of new projects including Rock House, the first residential resort located on Turks and Caicos' Providenciales' north shore. Additionally, I look forward to adding my flair to the established and well-respected Infiniti Restaurant & Raw Bar.

2. How do you think past experiences have prepared you for this role?

My experience working in Michelin starred restaurants and upscale international resorts, in both major cities and remote locations, has allowed me to work alongside team members from around the globe. These experiences have provided me with a well-rounded background that will allow me to bring exceptional leadership, innovation and knowledge to my new role.

3. How did you get into the industry?

My interest was sparked at a very young age from my mother, allowing me to help her in the kitchen and encouraged me throughout my career. Following graduation, I was fortunate to receive an opportunity to work as an apprentice in the Michelin star restaurant, The Chester Grosvenor, where I met a bunch of inspiring professionals who helped jumpstart my career.

4. What are you hoping to achieve in your new role?

I hope to bring extensive experience, skill and knowledge to Grace Bay Resorts, allowing the property to continue delivering unprecedented service and top-quality dining experiences to guests. Also, I’m hoping to take the resort’s food & beverage operations and culinary team to the next level by developing their amazing talents.

5. What do you enjoy most about the industry?

I enjoy many aspects of the hospitality industry, but most of all it allows me to travel and work alongside many different nationalities. The best part of being a chef is the energy, the teamwork and the creativity.

Hilton Garden Inn Philadelphia Center City completed renovations to the 10th floor meeting space and the Garden Grille & Bar.

Upgrades include new televisions and furniture on the 10th floor. An ADA motorized lift was installed in the Garden Grille & Bar and will lower one end of the bar to accommodate all guests. The renovations were designed to give the hotel a modern, contemporary look.

Renovations in the 3,400-square-foot 10th floor meeting space also included new window treatments, new carpet and marble countertops.

 

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.

 

The governing board of Associations North in St. Paul announced Angela Kisskeys and Sarah Ruzek as the organization’s co-directors. The two will take over for president, Kathy Johnson, CAE. Johnson, who served the association for 28 years, will retire June 2017.