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Who's News in Catering for September 17, 2022

Hott Off the Presses

Zilli Hospitality Group is proud to announce that they have been selected as the venue manager for a well-known Milwaukee venue: The Historic Pritzlaff. With over 50 years of expertise in catering and venue management, Zilli Hospitality Group will provide The Historic Pritzlaff with sales, marketing, tours, bookings and coordination of food through a preferred catering list to create a seamless event booking process from clients’ first call through their event.  An open canvas, Pritzlaff is one of the largest venues in Milwaukee with an abundance of space—over 21,000 square feet—and it can be transformed into a romantic garden-style wedding ceremony and reception or a versatile corporate event that can accommodate a large conference with smaller breakout spaces. 


Bill Hansen Catering & Event Production is thrilled to announce the launch of its new brand, Bill Hansen Luxe, which provides clients seeking opulent events with an over-the-top experience that is equal to or better than what one would expect from a five-star hotel. Bill Hansen Luxe will provide clients with high-end food and beverage offerings in an elegant setting at some of South Florida’s top-rated venues. Some of the romantic venues the brand will be working with include Villa Woodbine, Ai Duponte, Vizcaya Museum & Gardens, Bella Mansion, Chateau on the Ocean in the Florida Keys and more. Bill Hansen Luxe will tap into the upscale client market to cater to high-end groups, celebrities, and couples. The brand extension will speak to this level of extravagance by collaborating with premier brands to offer over-the-top experiences, lavish decor, plating, F&B offerings and service. For example, the Bill Hansen Luxe team will curate tequila tastings with premium tequila brands and tasting experts to provide an immersive tasting for groups. The team at the luxe brand will also work closely with meeting planners and couples to curate a personalized menu from the hors d'oeuvres to the dessert. The food & beverage will be brought to life by Executive Chef Dewey Losasso who has years of experience working with high-end celebrities like Donatella Versace, Bill Clinton, “The Rock” Dwayne Johnson, Gloria Estefan and more.  


Huhtamaki and Stora Enso have joined forces to launch a new paper cup recycling initiative, The Cup Collective. The programme, which is the first of its kind in Europe, aims to recycle and capture the value of used paper cups on an industrial scale. Initially the programme will be implemented across the Benelux. With the aim of setting new standards for paper cup collection and recycling in Europe, The Cup Collective has issued an open invitation for partners from across the supply chain to get involved in working towards a systemic European solution. 

People on the Move

 Kingsmill Resort, Virginia’s only AAA Four Diamond Condominium Golf Resort, is pleased to announce Mark Florimonte is now executive chef.  Mark is a graduate from the Culinary Institute of America. His career has spanned 32 years from beginning on the “chef circuit” in Manhattan to Atlanta and Virginia. Most recently he served as the Campus Executive Chef for the College of William and Mary in Williamsburg, VA. In his role at Kingsmill, Mark is working to incorporate local and seasonal ingredients into the menus of the resort’s 5 restaurants. “My focus is always on the WOW factor, both in the flavor and presentation,” says Mark. “I work to create the freshest most flavorful items that present in a way that is unique and creative. Growing up on Long Island, my go-to food is always seafood, fresh lobsters, clams and mussels.”  


Hyatt Regency Hill Country Resort and Spa, an award-winning resort nestled in the Texas Hill Country and just 20 minutes from downtown San Antonio, announces Amit Pandey as Chef de Cuisine at Antlers Lodge, the resort’s signature restaurant.  Pandey joins the property from Horseshoe Bay Resort, located near Austin, where he held the title of Sous Chef. Originally from Gorakhpur, India, Pandey began cooking at a young age where he’d help his mom create delicious meals for the family.  He quickly realized he had a passion for cooking and began following the careers of popular Indian chefs to get new ideas on how to evolve his cooking style.  His mother encouraged his passions and was always impressed by his innovation for combing traditional Indian cuisine with new ingredients and flavor combinations. Pandey originally attended Sunrise University in Alwar, India.  Following his time at Sunrise University, he moved to Paris to attend Le Cordon Bleu where he received a Bachelors Degree in Hospitality Management in 2015.  During his time in Paris, Pandey studied under Michelin Star-winning chefs which further drove his passion and interest in the field. Pandey began his professional culinary career as a management trainee and cook at the Constance Ephelia Resort in Mahé, the largest island of the Seychelles. During his time at the resort, he was quickly promoted to Demi Chef de Partie, where he helped to lead the resort’s kitchen staff and daily operations.   

Products on the Market

In a mission to save the planet one paper straw at a time, mother-daughter team Kathryn and Karrie Laughton, has launched Roc Paper Straws, the nation's newest paper straw manufacturing company. The Rochester, NY manufacturer is one of only a handful in the U.S., and the only one in New York State and the northeast. Roc Paper Straws is now making and distributing a range of standard and custom-branded high-quality, durable, eco-friendly paper drinking straws with no forever chemicals, that are non-toxic, food grade, eco-friendly, biodegradable, marine-safe, and compostable. They are available wrapped and unwrapped in an array of colors and can be custom branded with company colors and logos. 



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