Chef’s Thoughts: Joey Abitabilo


Joey Abitabilo Executive Chef Shelter Harbor Golf Club Charlestown, R.I. Born in the Bronx, N.Y., Joey Abitabilo spent a good deal of time working in professional kitchens while in high school, but then went off to Duke University intent on a career in law or banking. After landing a prestigious internship with Goldman Sachs’ Mergers […]

Summer F&B Trends


Luxury picnics, tea-infused cocktails and “gourmet toast” head the new “foodie experiences” that high-end properties are using as lures for guests this year.

The Long-Range Outlook for Local Foods


Consumers are voting with their dollars to show that the trend promises to be more than a fad and will remain an important consideration when planning ingredients and menus—more so than organics, in fact. But processed and packaged food will still need to play a vital role.

Improved Economy Has Americans Eating Out More


After the recession caused a dip of nearly 13 percent in food-away-from-home spending, there’s been a 60% boost in Americans’ eating-out pattern. Improved customer satisfaction with restaurants has helped to drive the increase, along with lessened concern about cost.

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Tenth Annual Chef to Chef Conference

March 4-6, 2018

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