Hot Off the Presses
Mondelēz International Foodservice has released a new edition of its Culinary Inspiration Guide, A Celebration of Flavor. The Culinary Inspiration Guide is a valuable resource for chefs and operators looking for industry news, culinary insights, recipes and more. View the full Culinary Inspiration Guide at www.letschatsnacks.com/culinary-inspiration-guide-vol-4.
People on the Move
Poco Diablo Resort has announced the appointment of Evan Campbell as its new Executive Chef. Campbell, a Zagat Award winning chef, hails from a small town in Virginia and hasbeen working in kitchens since the age of 13. He has spearheaded the opening of several restaurants on the East Coast, spending most of his career in Boston, Massachusetts and Richmond, Virginia. Currently, Campbell is preparing to helm Poco Diablo’s new Willows Kitchen and Wine Bar, set to open this summer. The restaurant will offer American eclectic cuisine; sourcing seasonal ingredients that pair with wines locally and from around the world as well as crafted cocktails and local craft beers, served with views of Sedona’s famous red rocks. Campbell received his formal training at Le Cordon Bleu, but credits his love for cooking to his mother, who still makes some of his favorite meals. He has a special passion for higher-end New American cuisine, seafood, and house-made breads and pastries. In his rare moments outside of the kitchen, Campbell can often be found exploring the storied hiking trails of Sedona and splashing in the crystal-clear waters of Oak Creek with his shelter dog, Tucker.
SAHARA Las Vegas, the most iconic casino-resort on the Las Vegas Strip, announces Juan Villa as its new executive chef. With a distinguished career comprised of overseeing award-winning restaurants, fine dining venues, banquets, buffets and other casino-type settings, Chef Villa brings more than 18 years of experience in the culinary arts to his new role at SAHARA Las Vegas. As the property’s executive chef, Villa oversees creative menu development as well as a skilled team of culinary experts. In addition, Villa manages culinary budgets, ensures food safety and sanitation and oversees other administrative functions. With a passion for creating new dishes and providing visitors with exceptional, high-quality dining experiences, Villa utilizes his well-honed culinary skills to ensure guest satisfaction. Prior to his current role, Villa worked at a number of prestigious properties in Las Vegas, including The Westin as the property’s executive chef, the SLS Las Vegas as executive sous chef and the Tropicana Las Vegas’s Beach Café as executive chef. With experience working at remarkable restaurants across the globe, Villa also served as the senior executive chef for Veneto - A Wyndham Grand Hotel and Casino in Panama City, Panama. He also worked as the executive chef for Siena Hotel Spa Casino in Reno, Nevada.