| July 7, 2003 - The Sales and Marketing and Food
and Beverage team members from the California cluster of the Hilton Family
of Hotels hosted the �Taste of the Future� customer appreciation event
at the Hilton Los Angeles Airport on Wednesday, June 4. More than
500 customers attended the special affair that showcased unique and available
hotel offerings for creating that special occasion.
The Taste of the Future celebration consisted of:
A Creative Educational Session:
-
a carving station demonstration in which fruit and sugar was sculpted and
carved into a delectable masterpiece
-
some of Hilton hotels� own top catering specialists who can help make your
party and event planning budget go further
-
a behind-the-scenes peek at �a day in the life of a hotel� -- what goes
into the making of a special hotel event
A Warm and Welcoming Reception:
-
a table top display of the more than 25 Hilton Family of Hotel destinations
and locations, including Hilton, Doubletree, Embassy Suites Hotel and Hilton
Garden Inn properties, in California
An Exquisite Sampling Showcase:
-
an array of culinary delicacies to sample and enjoy
-
individual cooking stations highlighting a collection of our hotels� talented
and award-winning chefs creating unique and appetizing offerings
-
a series of aerial and ground performances by New Vision Cirque cast members
.
Team members from the Hilton Family of Hotels behind the magic
of the Taste of the Future event included:
back row, from left to right: Ray Mora, Hilton Los Angeles/Universal
City; Ana Monico, Hilton Burbank; Paul LeBlanc, executive chef - Ascari,
Hilton Long Beach; Antonio Magiliozzi, Hilton Long Beach; Steven Carasco,
Hilton Los Angeles/Universal City; Carl Bolte, director of food & beverage
- Hilton Los Angeles Airport; Linda Simpson, regional vice president -
sales and marketing - west, Hilton Hotels Corporation; Steven Perkins,
Doubletree Guest Suites Santa Monica; Didier Dessemond, executive chef
- Andiamos, Hilton Los Angeles Airport; Audrey Jennings, Catering Manager
- Hilton Los Angeles Airport; Rolf Jung, executive chef - Daily Grill,
Hilton Burbank Airport & Convention Center; Susan Koehler, director
of sales & marketing -Embassy Suites Mandalay Beach Resort; Michael
Robertson, director of food & beverage - Beverly Hilton; Kim Schnell,
Sales Manager - Embassy Suites Downey; Steve Spira, director of food &
beverage - Fess Parker's Doubletree Resort Santa Barbara; Roger Maune,
Hilton Los Angeles North/Glendale; Pratan Pimsuparp, chef de artist, Hilton
Anaheim; Joseph Kruvi, cluster general manager/Los Angeles County, Hilton
Burbank Airport & Convention Center; Nicolas Villamil, Hilton Los Angeles
North/Glendale; Michael Berardo, Hilton Los Angeles North/Glendale.
Front row, from left to right (kneeling): Luis Mora, Hilton
Long Beach; Jerry Garcia, Hilton Long Beach; Jason Rivas, Doubletree Hotel
Ontario Airport; Doug Kohn, executive chef - 100 West American Grill, Hilton
Los Angeles North/Glendale; Peter Gennaro, executive chef - Rodney�s Steakhouse,
Fess Parker�s Doubletree Resort Santa Barbara; Craig Aguilar, Doubletree
Hotel Ontario Airport; Mavin Love, executive chef - Trevos, Hilton Pasadena;
and Andrea Powell, Hilton Long Beach. |
|
