Kathryn Dagar-Albarado of Dagar’s Catering expands on 65 years of success in Austin.
Guillermo Veloso has joined the team at Ocean Place Resort and Spa as their new executive chef. Veloso is no stranger to the region, being a New York City and northern Jersey native.
Veloso has an extensive culinary career extending more than 35 years, but he has also spent time as an archaeologist and naturalist. He was the executive chef at Miami’s Yuca Restaurant and has also served as executive chef at Philadelphia’s Cuba Libre and the Please Touch Museum.
Visit’s Plano’s Marketing Manager, Millerann Moya and Convention Servicing and Group Housing Coordinator Shane Sorenson have earned the Texas Destination Marketer credential. Both recipients were honored at the Texas Association of Convention and Visitor Bureau’s (TACVB) Annual Conference held in El Paso on August 18.
The Convention Industry Council established the CMP program in 1985 to provide member organizations a platform to exchange information on global trends and promote excellence in the industry. It is recognized as the mark of excellence in the meeting, convention, exhibition and event industry. Qualifications for the certification are based on professional experience, education and a challenging exam.
“There is no try, only do,” Yoda said to Luke Skywalker. My mom would tell me, “You’ll never know until you try.”
In the meetings industry, there seem to be a lot of hard and fast rules when planning a meeting. There are times, however, when it makes sense to try something new.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
Philadelphia Convention and Visitors Bureau has selected Richard Staub as the senior vice president, convention sales.
In his role, Staub will be in charge of leading the CVB’s convention sales and services team in hitting booking goals through the marketing of Philadelphia and the Pennsylvania Convention Center. He will start in September.
The term “professional forager” probably won’t be making its way into many career guides in the near future, but it is how Valerie Broussard makes her living. She’s a farming matchmaker of sorts, bringing together local farmers and food artisans with the catering companies and restaurants that serve organic and locally grown ingredients. “I help my clients increase their sourcing of local, sustainable and artisanal foods,” Broussard says.
He’s handsome, friendly and fit. But that’s not the only thing attracting hotel guests to this particular greeter. He’s furry, too.
Jack, an Australian Shepard that lives at Lone Star Court with General Manager Marcus Latner, spends his days greeting guests, supervising group activities, doing walkthroughs of the property and meeting with business associates.