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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.

As everyone in the industry knows, meetings can produce a variety of waste, from unused handouts and unnecessary printing to the overuse of plastic and paper products. In fact, the Environmental Protection Agency cited meetings and events as the second most wasteful industry, after building and construction. The good news is that meeting planners are continuing to become more and more conscientious about reducing this waste and lessening the carbon footprint of their events.

 

Kohler Co. has announced the appointment of Doug Stringer as head chef of The Immigrant Restaurant, located at The American Club resort-hotel at Destination Kohler.

Stringer joined Kohler Co. in 2015 as sous chef of Riverbend, where he oversaw all facets of kitchen operations, purchasing, food cost management, staffing, menu design, and overall leadership. He has over seven years of fine dining and hospitality experience. In his new role, he will oversee the development and creation of culinary programs.

 

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.

Chalva Tchkotua was recently hired as chief marketing officer at etouches.

1. What are you looking forward to the most in your new role as the chief marketing officer?