FOOD & BEVERAGE
Masters of the Culinary Arts
We construct creative Food & Beverage concepts, and offer a hands-on cost control approach to generate highly profitable food and beverage operations.
Director of Food & Beverage- Executive Chef Diego Amat
Master Executive Chef Diego Amat has a distinguished culinary career spanning nearly thirty years. He most recently served as the Executive Chef of the Zagat top-rated Mercat a La Planxa Restaurant located at the landmark Marriott Autograph Hotel Chicago, considered the “best in all of Chicago,” and was recently featured on the Food Network’s Bite Club Chicago. Chef Diego began his career at Barcelona’s prestigious Hoffman School and stayed on following graduation as an Assistant Professor. After leaving the University, he began his works with Barcelona’s most revered Michelin-starred restaurants like Gaig and Jean-Lun Figueres. Later, Chef Diego opened Barcelona’s first gastrobar, La Estrella de Plata, awarded amongst “the best tapas bars,” and at the forefront of a new wave of innovative tapa bars. Later, Chef Diego served as the Corporate Executive Chef of world-class restaurants in Lyon, France and South Beach, Miami before making his mark in Chicago, and Suriname.
Food & Beverage Profit Centers
We offer creative recipes and concepts curated by Executive Chef Diego Amat coupled with cost control platforms for all food & beverage hotel outlets.
- Breakfast Buffets
- Casual Pool Side
- Fine Dining
- In-Room Dining
- Chef’s Tables