Four Seasons Resort Palm Beach welcomes new Executive Chef Tory Martindale

The veteran Four Seasons chef Tory Martindale is the new Executive Chef of Four Seasons Resort Palm Beach, overseeing all of the Resort’s culinary operations including three distinct restaurants as well as the resort’s weddings, meetings and special events business.

Coming to Palm Beach from Four Seasons Resort and Residences Whistler, where he was Executive Chef for the past five years, Chef Martindale has a more than 20 year illustrious career with Four Seasons Hotels and Resorts. Having worked his way up through the ranks and gaining experience in Santa Barbara, Nevis, Vancouver and Dublin, the British Columbia-born chef headed to Whistler on task force for the 2010 Winter Olympics and it wasn’t long before his talent earned him the Executive Chef role.

Just a few highlights of his accomplishments in Whistler that will fit in perfectly within Palm Beach include building a 2,200 square foot (186 square metre) rooftop garden, a separate mushroom garden, growing micro greens in the kitchen, launching and branding Sidecut steak house, creating a hugely successful summer BBQ and music series and leading the charge on a variety of charity events.

To sum up Chef Martindale’s eclectic cooking style, the food he loves to create is that which provides a true eating experience, with flavours that are full and exciting. He enjoys creating healthy clean food, but also loves making heavy indulgent food. From a beautiful thin crust Italian style pizza to a killer grilled clubhouse sandwich, a Japanese noodle hot pot, a veal tenderloin with foie gras or a scallop and truffle ravioli, his goal is to create truly amazing and fun food for guests to enjoy.

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Ilija Manevski named Director of Food and Beverage at The Hotel Zamora

The Mediterranean-inspired The Hotel Zamora, which debuted last summer as St. Pete Beach’s first new hotel in more than 20 years, welcomes Ilija Manevski as Director of Food & Beverage. In his role, Manevski will oversee daily operations of the hotel’s food and beverage division, including Castile Restaurant, named one of Tampa Bay Times’ “Top 50 Restaurants” for 2015.



Manevski brings more than 21 years of hospitality industry experience to The Hotel Zamora, adding a whole new level of dining, room service and wine knowledge to the St. Pete Beach community. Having worked in some of the finest venues in Chicago and northeast Florida, Manevski elevates dining to an art form, where service, atmosphere, food and wine intermingle to form a feast for all the senses.

“Joining a hospitality concept as progressive and fresh as The Hotel Zamora is a very exciting career move,” said Manevski. “Every day brings an opportunity to be creative, and I hope that my vision, experience and passion for this industry will inspire our culinary team to create memorable experiences for all guests and friends who dine with us.”

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Celery Risotto Alla Waldorf selected as the Next Taste of Waldorf Astoria

A panel of culinary luminaries gathered in New York last week to select the next Taste of Waldorf Astoria from five dishes created in the kitchens of Waldorf Astoria Berlin, Rome Cavalieri, Waldorf Astoria Hotels & Resorts, Waldorf Astoria Edinburgh – The Caledonian, La Quinta Resort & Club, A Waldorf Astoria Resort, and Waldorf Astoria Shanghai on the Bund. The winning dish, Celery Risotto Alla Waldorf, is the result of a week-long collaboration in Rome between Waldorf Astoria Master Chef Heinz Beck and JBF Rising Star Semi-Finalist Chef David Posey at Rome Cavalieri.

Celery Risotto Alla Waldorf joins a lineup of iconic signature dishes that have been created at Waldorf Astoria, including Eggs Benedict, Red Velvet Cake, and The Waldorf Salad. Beginning March 2, guests will be able to book their own Taste of Waldorf Astoria experience at any of the brand’s 26 properties worldwide through a special rate package.

The panel of four judges included Hilton Worldwide Corporate Chef Americas Master Chef of France Marc Ehrler, bon appétit Restaurant & Drinks Editor Andrew Knowlton, JBF Director of Sponsorships Yvon Ros, and culinary and travel expert Nilou Motamed.

“The evening was a testament to Waldorf Astoria’s commitment to innovative culinary excellence and fostering young talent, values we share with James Beard Foundation,” said John T.A. Vanderslice, global head, Waldorf Astoria Hotels & Resorts. “We are thrilled to celebrate the achievements of Chef Heinz Beck and Chef David Posey along with all the talented chefs who participated in Taste of Waldorf Astoria.”

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Jumeirah Group launches new home-grown restaurant division

Jumeirah Group has launched Jumeirah Restaurant Group Dubai (JRG Dubai), a global restaurant management company that creates, operates and franchises a portfolio of 60 restaurant brands. 

JRG Dubai operates home-grown high-end, premium casual and casual dining venues and lounges, including Pierchic, Tortuga, Pai Thai, 360° and The Noodle House, which comprises a portfolio of 23 branches worldwide.

The newest addition to the Jumeirah Group stable of brands, which includes luxury hotel brand Jumeirah Hotels & Resorts, contemporary lifestyle hotel brand Venu, and wellness brand Talise, JRG Dubai makes its debut at the Global Restaurant Investment Forum in Dubai on February 16-18.

The launch of the division marks a move from Jumeirah Group to dedicate resources to the further development of its restaurant portfolio, as it seeks to compete with the very best in the standalone restaurant market and help establish Dubai as a hub for culinary excellence. Having conducted a thorough business review, JRG Dubai will develop existing restaurants located within the Jumeirah Hotels & Resorts portfolio via a series of refurbishments, menu overhauls, talent acquisition and marketing excellence.

The group will collaborate with international experts, from chefs to consultants, in order to develop new concepts founded in Dubai. JRG Dubai will also engage in joint ventures, franchising and white label operations.

Piers Schreiber, spokesperson for Jumeirah Group, said: “Jumeirah Group is a pioneering Dubai-founded company and our new division, Jumeirah Restaurant Group Dubai, is committed to building on our heritage, reputation and success to become a world-recognised restaurant management company.”

JRG Dubai is opening two new restaurants in Q1: Beach Lounge at Jumeirah Beach Hotel, which has the best views of Burj Al Arab Jumeirah in Dubai; and Naya, a North Indian restaurant at Jumeirah Beach Hotel. 

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