Taste & quality first
Eric Seow, Chef at the Sofitel Singapore City Centre unveiled to Florence Maresma, International Marketing Manager at Accor the recipe of its fried seabass fillet.
“Hospitality is not a job, it’s a lifestyle”
One from San Francisco, the other from Bucharest. On one side a hotel manager at Fairmont, on the other, a general manager at ibis. Meet Jacco Van Teeffelen and Felicia Dinca.
On the shores of Sydney Bay
Chef Anthony Flowers of Novotel Sydney on Darling Harbour (Australia) unveils a brand new recipe: blow torched Salmon with wasabi and soy dressing!
At the cutting edge of technology!
Passionate about software creation, technical architecture, debt management and user experience, Antoine Buhl - Chief Technology Officer at D-EDGE reveals everything about his role!