Fairmont at CIA Greystone
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Mariano Stellner, Fairmont Hotels & Resorts Corporate Director of Food and Beverage accompanied by Fairmont Executive Chefs jW Foster and Bruno Tison of the Fairmont San Francisco and Fairmont Sonoma Mission Inn & Spa, respectively, participated in the 2011 Culinary Institute of America (CIA) / Food Arts Greystone Flavor Summit.
Stellner and Chefs Foster and Tison showcased Fairmont’s Lifestyle Cuisine Plus at an exclusive invitational leadership retreat for Food and Beverage Executives.
The Greystone Flavor Summit, co-presented by the CIA at Greystone and Food Arts Magazine, annually brings together a select group of top food and beverage directors, corporate and executive chefs and other experts to explore, discuss and taste their way through a stimulating, critical set of flavor and related kitchen and dining management issues.
The Fairmont team proudly shared details of the brand’s recently launched Lifestyle Cuisine Plus program. – Launched globally this initiative introduced new menus available upon request catering to guests with specific diet-dependent conditions such as diabetes, heart disease and gluten free, as well as unique dietary preferences including, macrobiotic, raw and vegan diets.
Fairmont chefs have been trained to prepare a vast array of special dietary and allergy-specific meals and are equipped with Nutritionist Pro™ by Axxya Systems, cutting-edge recipe analysis software to help customize entrees and menus to fit with guests’ requests for caloric and nutritional requirements. Utilizing nutrient-rich ingredients, clean cooking methods and local food products, diners at Fairmont, whether in a restaurant, bar, banquet or in- room, can be sure dishes are wholesome, balanced and full of taste.
A leading expert in culinary nutrition education, Ms. Baxter is the founder and CEO of Katya Baxter Nutrition, a San Francisco based consulting firm focused on culinary nutrition and health and wellness programs. Her services have been integral in the development of the Fairmont Lifestyle Cuisines Plus program.
Stellner and Chefs Foster and Tison showcased Fairmont’s Lifestyle Cuisine Plus at an exclusive invitational leadership retreat for Food and Beverage Executives.
The Greystone Flavor Summit, co-presented by the CIA at Greystone and Food Arts Magazine, annually brings together a select group of top food and beverage directors, corporate and executive chefs and other experts to explore, discuss and taste their way through a stimulating, critical set of flavor and related kitchen and dining management issues.
The Fairmont team proudly shared details of the brand’s recently launched Lifestyle Cuisine Plus program. – Launched globally this initiative introduced new menus available upon request catering to guests with specific diet-dependent conditions such as diabetes, heart disease and gluten free, as well as unique dietary preferences including, macrobiotic, raw and vegan diets.
Fairmont chefs have been trained to prepare a vast array of special dietary and allergy-specific meals and are equipped with Nutritionist Pro™ by Axxya Systems, cutting-edge recipe analysis software to help customize entrees and menus to fit with guests’ requests for caloric and nutritional requirements. Utilizing nutrient-rich ingredients, clean cooking methods and local food products, diners at Fairmont, whether in a restaurant, bar, banquet or in- room, can be sure dishes are wholesome, balanced and full of taste.
A leading expert in culinary nutrition education, Ms. Baxter is the founder and CEO of Katya Baxter Nutrition, a San Francisco based consulting firm focused on culinary nutrition and health and wellness programs. Her services have been integral in the development of the Fairmont Lifestyle Cuisines Plus program.
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