Conrad Washington, DC has announced the appointment of Troy Knapp as Director of Food & Beverage, overseeing operations including signature restaurant Estuary, Summit the Rooftop at Conrad, Sakura Club, and banquets, which operates food and beverage for meetings and events. In his new role, Knapp brings more than 20 years of experience to lead the food and beverage operations at the luxury hotel located in CityCenterDC. Estuary, the property’s signature restaurant helmed by James Beard Award and Top Chef finalists, Bryan and Michael Voltaggio, is an elevated dining experience featuring the seafood of the Chesapeake. Summit the Rooftop at Conrad, an exclusive outdoor seasonal venue, serves exceptional cocktails, fine wines, and small bites. Sakura Club is a culinary adventure that brings guests around the world featuring cuisine from a different region of the globe each week. The tenth-floor exclusive club provides the privileges of elevated hospitality experience with a sophisticated made-to-order menu throughout the day, an exquisite Japanese whiskey collection and a traditional afternoon tea. The Conrad also features 32,000 square feet of meeting space, all of which are located above ground and features natural light through floor-to-ceiling windows.

2941 Restaurant —has announced the appointment of Nikki Drake as the bar director of the landmark restaurant.  Drake has 10 years of experience in the restaurant industry, with five of those devoted to working for bars and bartending in Virginia.  With her appointment comes the introduction of new cocktails, each highlighting fresh ingredients from the seasonอs bounties.  Twelve handcrafted libations and two zero-proof mocktails have been added to the menu showcasing herbs and fruits, spices, and house-made infusions.  These new cocktails will be available through December 31, 2019.

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The Mayflower has recently appointed Lindsey Vandentoorn as Executive Chef at The Mayflower Hotel, Autograph Collection.  I am hopeful that you might be interested in Chef Lindsey and The Mayflower’s new F&B team’s story.  Possibly, for a future segment on Foodie and the Beast?   Chef Lindsey is the first female executive chef at The Mayflower and will lead a brand new food and beverage team who includes new GM at Edgar Kitchen & Bar, Madison Fredricks,  executive sous chef, Chris Reed (who was the executive chef at Eaton Hotel,)  and Marc Rios who is the creative director of mixology and spirits.

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Seasons & Sessions — They have just welcomed a new chef at Seasons & Sessions Thaigarajen Soondrun. Chef Mel trained at the Michelin starred Château de Vault de Lugny and will be introducing his own style of French cooking to our New French Gastro Pub at Seasons & Sessions. Although they are transitioning to a French inspired menu, our classic bar menu options such as cornbread, potato skins, and fried pickles, will remain unchanged, however, of course we added escargot and duck confit tacos to be true with our new French concept.