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434 Results in category Industry News
Seabourn, the leader in ultra-luxury voyages and expedition travel, has announced the opening of its new dining experience, Solis, on Seabourn Quest, on Saturday, January 20, 2024.
A new chapter of Sabatino Tartufi (known simply as Sabatino) has begun. Sabatino, a cherished name synonymous with truffle excellence since 1911, proudly unveils its new brand identity. This transformation celebrates the brand's century-old legacy, i
Hawaii's five-star, five-diamond luxury Four Seasons Resort Maui at Wailea unveils a spectacular reimagination of the Resort's oceanfront flagship dining concept, Ferraro's Restaurant & Bar at the start of 2024. An extensive design transformation by
Lexus is proud to welcome acclaimed chef, restaurateur, and television personality Shota Nakajima to its esteemed team of Lexus Culinary Masters. In his newly appointed role, Nakajima will serve as an ambassador to the brand, crafting amazing
Atlantis Paradise Island announces the opening of FIELDTRIP, the highly acclaimed fast-casual rice bowl shop created by James Beard Foundation Award-winning Chef JJ Johnson. Internationally recognized for his innovative approach to African Caribbean
Cunard will bring back an exclusive series of Le Gavroche residencies at sea this year as two Michelin-starred chef Michel Roux brings his iconic London restaurant to guests on Queen Anne and Queen Mary 2.
One of the world's top 10 food and beverage flavor manufacturers has identified the official 2024 Flavor of the Year: Ube.
Square Baby™, the most innovative disruptor in premium baby food, is proud to introduce their latest creation – say hello to "Fancy Pants Wagyu Truffle." This limited-edition meal isn't just baby food; it's an epicurean adventure for your young arist
Ingredient innovator EVERY will debut its flagship EVERY Egg – the world's first liquid egg made without the hen – at an exclusive dinner tonight at world-renowned restaurant Eleven Madison Park in New York City. Made by yeast fermentation, EVERY Egg
The members of Relais & Châteaux's World Culinary Council has voted to immediately remove eel from their own menus and are sending a call to action to the rest of the group's 580 hotels and restaurants to do the same, after its NGO partner Ethic Ocea
