• Q&A: Nigel Boschetti, executive chef, New York Marriott Marquis

     
    POSTED October 4, 2019
     

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 kassidy.tarala@tigeroak.com.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

1. What are you looking forward to the most in your new role?

I’m thrilled to be part of the amazing team here at New York Marriott Marquis. I also look forward to adding my own stamp in the history of this incredibly unique property.

2. How do you think past experiences have prepared you for this role?

I have been fortunate enough to work in some of London’s top hotels. I joined from JW Marriott Grosvenor House London, which is home to one of Europe's largest and most impressive banquet spaces. This was a great learning opportunity for me, and has given me the experience and resources for the challenges of running food operations at a hotel as large as New York Marriott Marquis.  

3. How did you get into the industry?

Though I know this is a popular statement amongst chefs -- as a child, I loved food and eating at restaurants. When the opportunity to be an apprentice chef at the Carlton Tower Hotel in London came my way, I jumped at the chance!

4. What are you hoping to achieve in your new role?

I hope to build on and enhance the hotel's wonderful reputation for its impeccable food and beverage operation. I also hope to establish myself as a skilled and experienced chef in the New York market.

After a hiatus, the Washington County Visitors Association is back in the meetings business. Wendy Popkin will be joining the organization as vice president of destinations on November 1, 2021, to lead the organization’s direct group sales efforts to meeting professional, sports, organizers and travel professionals.

“We are extremely excited to have a leader of Wendy’s caliber joining our organization and are confident that she will bring measurable success to our destination,” says Dave Parulo, president and CEO of the WCVA.

 

Michael Grande has been named executive chef at Four Seasons Hotel Seattle, the city’s only Forbes Five-Star property. In this new role, Grande will direct all culinary at the downtown hotel, including catering at the property’s 10,570 square feet of event space, in-room dining for the 147 guest rooms and suites, helming day-to-day operations at signature restaurant Goldfinch Tavern and overseeing seasonal pop-up restaurant and private cabana dining at the outdoor infinity-edge pool.

 

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 kassidy.tarala@tigeroak.com.

Tyler Alden was recently named the wine director and restaurant outlets manager of Willows Lodge.