Food & Food Equipment News

New Executive Chef Named at Salt Lake Marriott Downtown at City Creek

Salt Lake Marriott Downtown at City Creek has elevated its culinary team with the hiring of a new executive chef.

Jason Gray, who has been with Marriott for 11 years, will now lead Salt Lake City restaurants Elevations and Destinations Lounge, said Jay Garrett, General Manager. Gray was most recently the senior sous chef at Atlanta Marriott Marquis.

Gray has worked as a traveling chef for Marriott, opening multiple hotels across many brands in cities including New York, New Orleans, Charlotte and Minneapolis. He was a featured chef at the James Beard House for a "Bold Taste of the South" dinner, which was presented by Savannah Red Restaurant at Charlotte Marriott City Center.

His road to becoming executive chef began when he took a position as a dishwasher at a local country club in Raleigh, North Carolina, while attending North Carolina State University. He said he fell in love with the kitchen atmosphere and decided to switch career paths from chemical engineering to culinary. Upon relocating to Charlotte to attend Johnson & Wales University, he started at Marriott as a line cook and continued to work his way up in the kitchen.

Upon graduation, Gray became the sous chef at Charlotte Marriott City Center. While there, Gray helped start the Foothills Connect program, which involved a government grant to wire the county with internet access so farmers could be connected with chefs and better communicate to sell their local produce and proteins directly from the farm to the restaurant table. He and his wife, Grainne, also operated a catering business in Charlotte that focused primarily on weddings and private dinner parties at home.

As a new resident of Utah, Gray said his focus will be on discovering the local food scene. His goal for Elevations is to bring Utah inside while focusing on bold flavors and local ingredients to deliver an exciting culinary experience. He has already visited with many local farmers and distributors to source the best products for guests at the Salt Lake City, Utah, hotel.

"The culinary scene here in Utah seems to center around bringing in flavors from all over the globe," Gray said. "Hotel dining is moving more toward items that are comfortable and innovative. Guests want to see things they know mixed with new ideas from different regions and areas. There is still a big push for local ingredients and finding healthier ways to present the comfort food they know and love as well."

Gray's new menu at the hotel is expected to debut in early August 2016.

FOCUS Brands Names Rick Altizer as President of McAlister's Deli

FOCUS Brands® names Rick Altizer as President of McAlister's Deli®, a leading fast-casual restaurant chain best known for its Famous Sweet Tea and world class hospitality which was recently ranked as one of consumers' favorite chains by Restaurant Business.

"Rick is an accomplished executive who has a strong track record for leading high-performance teams and transforming businesses into high-growth franchises," said FOCUS Brands President, North America, Paul Damico. "He will draw on his extensive experience in the franchise business to continue to drive McAlister's innovation and success."

Altizer joins McAlister's from Rightwell Growth, a business consultancy group which helps early-stage growth companies establish strategy, capital, and resources necessary to achieve growth. "I am very pleased to have this opportunity to lead McAlister's to its next stage of growth and success," said Altizer.

With more than 30 years of leadership experience in retail marketing and operations. Altizer began his food service career with McDonald's Corporation in 1989. He demonstrated his expertise through a number of positions with the company, including roles in accounting, operations, and store management, rounding out his tenure as vice president and general manager of 500 store locations across Kansas and Missouri.

Following McDonald's, Altizer served for four years as vice president of operations and training for Midas International and then as the president of Jiffy Lube International before moving to the role of fuel marketing vice president with Shell Oil in Houston,Texas. In that role, Altizer served the wholesalers and sites for two years by leading the team that creates marketing and loyalty programs for over 14,000 Shell branded fueling and convenience sites across North America.

After Shell, Altizer became CEO at Elevation Burger, the world's first and largest grass-fed organic hamburger chain. During his term as CEO, Altizer helped transform the company from a small, family-owned business to a high-growth restaurant franchise, revitalizing comp sales trajectories and achieving double-digit growth in total sales.

VERTS Announces New Director of Operations

Fast casual chain VERTS Mediterranean Grill announced that Valentino Lanoce has been named the Director of Operations for Texas. Lanoce joins the VERTS team as a seasoned veteran in the restaurant industry with over 20 years experience. Prior to joining VERTS, Lanoce had a 6.5-year tenure with TGI Fridays where he held positions that include Director of Operations and Franchise Business Director.

"We are thrilled to have Valentino lead our operations," said Dominik Stein, VERTS Co-founder and CFO. "This is a new position for VERTS, a role that supports our recent growth and goal to deliver an inspiring Mediterranean menu."

In his new role, Lanoce will manage budgets, staffing and training. As VERTS continues to expand, he will also oversee retail technology as well as catering.

"VERTS impressed me from the beginning," Lanoce stated. "I'm excited to support and motivate our team with my background in procedure and sales. My hope is to create a memorable experience for each guest."

Earlier this year, the Mediterranean restaurant unveiled a new logo and over the next few months will showcase a fresh restaurant interior, new packaging design, and an updated website. VERTS will open its first out-of-state location this fall when it launches on the East Coast. Overall, the fast casual Mediterranean plans on having 45 restaurants by end of 2016.

Rob Shaner Named Executive Chef at Homestead on the Roof

Embracing change not only in season but in leadership as well, Chicago’s farm-to-table dining destination Homestead on the Roof announces Rob Shaner as the new Executive Chef. As Sous Chef working alongside former Executive Chef Chris Davies, who joins the forthcoming concept by The Fifty/50 Restaurant Group, Steadfast, Shaner steps into the role at Homestead on the Roof, leading the culinary team with a refreshing perspective.

Prior to joining Homestead on the Roof, Shaner immersed himself in kitchens around Chicago, working alongside Chefs John Manion, Chris Pandel, and Ryan Poli. Uniting with The Fifty/50 Restaurant Group at West Town Bakery & Diner and Homestead on the Roof, Shaner curated the concepts’ dynamic menus in tandem with Davies, earning both restaurants recognition in the city’s dining scene.

Ready to make his mark on the industry with his new title, Shaner welcomes diners with a rejuvenated spring menu at Homestead on the Roof, preparing cuisine rich in clean, bright flavors singing to the season. For additional details on the seasonal offerings and for reservations, visit http://www.homesteadontheroof.com or call 773.332.2354. 

Caroline Kolaja Named Executive Pastry Chef at Radisson Blu Aqua in Chicago

Radisson Blu Aqua Hotel, Chicago, Illinois, has named Caroline Kolaja s its new Executive Pastry Chef. In this role, Kolaja oversees the dessert and pastry program at Radisson Blu Aqua Hotel, Chicago including banquets and catering, in-room dining, and the hotel’s restaurant Filini Bar & Restaurant.

Kolaja’s passion for sweets began when she was 15 years old scooping ice cream at Ben & Jerry’s. She knew then she wanted to be the creative mind behind making desserts.

Kolaja received a Baking & Pastry Diploma from The Art Institute of California—San Diego where she honed her pastry arts skills. “I knew at a young age that I wanted a career that challenged me creatively, fueled my passion for art, and incorporated my wanderlust for travel,” she said. “I’m thrilled to be at Radisson Blu Aqua Hotel, Chicago to share my passion and love for pastry arts with guests.”

After graduating from The Art Institute of California—San Diego, Kolaja worked at several fine dining establishments in San Diego, which allowed her to gain knowledge in a variety of cuisines including French, Peruvian, Asian, and Mediterranean. Prior to joining Radisson Blu Aqua Hotel, Chicago, Kolaja was most recently executive pastry chef at Epic Restaurant in Chicago.

“We are thrilled to have Caroline’s creativity and artistry at Radisson Blu Aqua Hotel, Chicago,” said Christopher Strawbridge, Food & Beverage Director, Radisson Blu Aqua Hotel, Chicago. “In addition to her creations being breathtakingly beautiful, she creates modern and refined dishes that invoke and inspire the palate.”

Sysco Names Foodservice Operations Leaders

Sysco Corporation has named three highly experienced executives to new leadership roles in foodservice operations, effective at the beginning of its new fiscal year on July 3, 2016.

Greg Bertrand has been named Senior Vice President-U.S. Foodservice Operations with responsibility for all of Sysco’s U.S. broadline operating companies. Scott Sonnemaker has been named Senior Vice President-International Foodservice Operations-Americas with responsibility for Sysco Canada, Bahamas Foodservices, International Food Group and Sysco’s joint ventures with Mayca Distributors in Costa Rica and Pacific Star Foodservice in Mexico. Bill Goetz has been named Senior Vice President-Sales and Marketing with responsibility for Sysco’s sales and marketing organizations.

“As we sharpen our focus on helping our customers profitably grow their businesses, we are very fortunate to have three highly capable Sysco leaders ready to take on broader responsibilities in foodservice operations,” said Tom Bené, President and Chief Operating Officer of Sysco. “I’m confident that Greg, Scott and Bill have the experience and expertise to help us accelerate our current business momentum and strengthen our operations in the U.S. and international markets.”

Bertrand, Sonnemaker and Goetz will continue to report to Bené in their new roles.

Bertrand brings more than 25 years of Sysco experience to his new role, including a succession of senior foodservice operations positions such as president-Sysco eastern Wisconsin, president-Sysco Chicago, market vice president-Midwest and, most recently, senior vice president-foodservice operations-west.

Sonnemaker also brings a wealth of Sysco experience to his new position with more than 20 years of service in a variety of sales, marketing and foodservice operations roles. Sonnemaker has served as president and chief executive officer-Sysco Portland, senior vice president-foodservice operations-west region and, most recently, senior vice president-sales and chief customer officer.

Goetz, who joined Sysco in 2012 as senior vice president and chief marketing officer, is also a highly experienced business-to-business marketer and sales leader. He previously served as vice president, corporate marketing, and vice president, international marketing, at ECOLAB Corporation; and vice president and chief marketing officer, and president and chief operations officer, global accounts and strategic markets, at Cintas Corporation, a position he held until joining Sysco.

Mario Battaglia Appointed International Managing Director for Global ID Group

Global ID Group, Inc., a U.S.-based provider of integrated food safety and food quality services, announced today that Mario Battaglia has joined the company as managing director, international. Mr. Battaglia will oversee the company’s global certification business as well as its international offices in Brazil, Germany and the United Kingdom.

Global ID, through its CERT ID business units, is accredited across a broad range of Global Food Safety Industry (GFSI) certification standards, including British Retail Consortium, Safe Quality Foods Program, ISO 22000 and GlobalG.A.P. The company is also a global leader in the certification of sustainable and responsible agriculture under the ProTerra, Bonsucro and ISCC standards.

Battaglia joins Global ID having spent over 13 years within the testing, inspection & certification industry, most recently with SAI Global as director of global business development. Previously Battaglia held various national and international management positions within Philips. He will be based in the U.K., working out of the company’s CERT ID office in Sutton Coldfield.

Attendees of the March 10-12 Natural Products Expo West 2016 trade show in Anaheim, Calif. are invited to learn more about this and other developments at Global ID Group by visiting the company's booth.

Steve Mercogliana Joins Asher's Chocolates Team

Steve Mercogliana is the new Purchasing Manager at Asher's Chocolates. "When I was presented with the opportunity to become a member of the Asher family team, it was an honor, and I knew this would be the company that I would retire from," says Mercogliana. "Being employed by Asher's Chocolates is truly a proud statement to share with family and friends."

Mercogliana brings more than 11 years of experience as a purchasing manager within major manufacturing industries. He received his HACCP certification from Penn State University and hte FDA certification in bacterial and blood borne pathogen prevention through Gloucester Community College. He is active in his community through his involvement with Big Brothers Big Sisters in southeastern Pennsylvania. He also manages and plays on a softball team that competes every Sunday and participates in local tournaments to support autism awareness.

Ice-O-Matic Names New National Accounts Managers

Ice-O-Matic, a Colorado-based manufacturer and established global supplier of ice machines, storage bins and dispensers, is expanding its national chain accounts team with the addition of Scott Meyer and Mark Costner as new National Accounts Managers. The addition of Meyer and Costner to the Ice-O-Matic team signals a marked increase in support offered by Ice-O-Matic to the rapidly growing chain sector.

The strategic move to expand the national chain accounts team is geared towards assisting current and future chain clients with the unique demands of their business. The past few years have shown tremendous growth not only in the chain sector, but also in consumer demand for variety in iced beverage options. It is not uncommon for a single location to offer both cube and pearl nugget ice to meet this need.  By investing in targeted expertise, Ice-O-Matic builds an effective network capable of responding to the dynamic needs of a burgeoning industry.

Meyer and Costner will also provide chain accounts with information concerning energy management and respond to questions regarding the GWP of ice machines, as new regulations and industry standards are set to take effect in 2018.

Mark Costner most recently served as the Senior Product Sales Manager at Manitowoc Foodservice-Beverage Systems and Ice, and brings with him years of experience handling several major national accounts. Scott Meyer’s extensive restaurant and water-treatment equipment experience translates seamlessly to Ice-O-Matic, having most recently managed major accounts while representing EcoWater and Pentair/Everpure. Both Meyer and Costner bring national and global account sales management strategy and experience, as well as comprehensive understanding of foodservice solutions to Ice-O-Matic.

“We are thrilled to welcome both Scott and Mark to the Ice-O-Matic team,” said Linda Gregory, Ice-O-Matic’s Director of Strategic Accounts. “With years of national account experience, these two seasoned industry professionals have the background and ability to significantly build Ice-O-Matic’s national chain account business.”

Panera Bread Appoints James D. White and Mark Stoever to Board of Directors

anera Bread Company has announced that James D. White, former Chairman, President and Chief Executive Officer of Jamba Juice, Inc. and Mark Stoever, President and Chief Operating Officer of Monster Worldwide, Inc., have been appointed to Panera’s board of directors. In connection with the appointments of White and Stoever, Panera’s Board was expanded from seven directors to nine directors, seven of whom are independent. Stoever will serve as a class I director, whose term is scheduled to expire at Panera’s 2017 annual meeting of stockholders, and White will serve as a class II director, whose term is scheduled to expire at Panera’s 2018 annual meeting of stockholders.

“As we announced in 2015, we have been working hard to identify additional qualified, independent directors with proven strategic, operational, restaurant experience, particularly one with extensive senior-level technology experience, to join our board,” said Ron Shaich, Chairman and Chief Executive Officer of Panera. “We are extremely pleased to announce the election of James and Mark to Panera’s board, and we look forward to benefiting from their wealth of relevant experience and expertise in the restaurant and technology and human resources areas, respectively, areas that are critical to the continued success of our company. James is a veteran retail and food service executive who, as chairman and chief executive officer, led a transformation and turnaround that positions Jamba Juice as a top wellness brand. Mark is a strategic oriented digital executive experienced in executing business strategies that embrace effective and efficient uses of technology and, throughout his career, has achieved success responding to changing customer needs triggered by rapid technological advancements, particularly in the areas of recruiting and human resource management.”