Hot Off the Presses
Air Culinaire Worldwide has announced the upgrade of its London facility to a state-of-the-art kitchen just minutes from London Luton Airport. The 8700 sq. ft. kitchen, one of the largest in Air Culinaire's culinary arsenal, features modern cooking appliances, energy-efficient equipment, anti-bacterial flooring and walls, and high-efficiency LED lighting. The facility also has pass-through refrigeration portals to maintain cold chain compliance and retractable spray-down systems for sanitation. In addition to the upgraded facility, Air Culinaire has introduced a new London Lifestyle menu featuring over 50 dishes inspired by street food, gastropub, multi-cultural fine dining, and energetic cuisine. The menu includes dishes such as British Smoked Salmon, 8 Hour Braised BBQ Pulled Pork shoulder, Pave of Pan Seared Duck Breast, and Tonka Bean Eton Mess. Air Culinaire's Executive Chef Aaron Watson, who has led the transition to the new kitchen and curated the new menu, said he is most excited about cooking and presenting Crusted Seabass, heritage tomato, fennel, and kalamata. Air Culinaire has also announced a new partnership with The Landing, a boutique hotel located at Biggin Hill Airport. Hotel guests will now be able to enjoy Air Culinaire's premium cuisine at The Approach, the hotel's bar and restaurant, with a view of the airport's runway.
People on the Move
Mr. C Beverly Hills proudly announces a new culinary leadership team for The Restaurant and food and beverage operations throughout the hotel. Carol Roudillon has been promoted to director of food & beverage while Manuel Ignacio Albo is the new executive chef. With a European bachelor’s degree in business, management and marketing, Roudillon earned a Master of Business Administration in entrepreneurship and finance before he joined Mr. C Beverly Hills as a F&B Manager Trainee eight years ago. He has grown in each position at The Restaurant and now takes the helm as Director of Food & Beverage. Newly appointed head chef, Albo trained under the Cipriani family and has over three years of experience at Cipriani Dolci in New York City. A New York City native, Albo went to culinary school at the Institute of Culinary Education before backpacking through Europe for a month exploring memorable restaurants, food cultures and experiences.