Jennifer Johanson
President & CEOEDG Hospitality DesignFrom Concept to Culture: Building a Culinary-Driven Hotel Brand
Building a hotel brand around culinary identity requires a fundamentally different way of thinking about hospitality. This session explores the journe
…Building a hotel brand around culinary identity requires a fundamentally different way of thinking about hospitality. This session explores the journey of building a culinary-forward hotel brand, from initial vision and concept development to design,
…Building a hotel brand around culinary identity requires a fundamentally different way of thinking about hospitality. This session explores the journey of building a culinary-forward hotel brand, from initial vision and concept development to design, programming, and guest experience. Drawing on the experience of building Appellation, we'll look at the creative, operational, and brand decisions that turn a chef's vision into a full hospitality co
…Building a hotel brand around culinary identity requires a fundamentally different way of thinking about hospitality. This session explores the journey of building a culinary-forward hotel brand, from initial vision and concept development to design, programming, and guest experience. Drawing on the experience of building Appellation, we'll look at the creative, operational, and brand decisions that turn a chef's vision into a full hospitality company, and at how its unique approach earned such wide acclaim in its first year. Attendees will leave with a framework for thinking about food not as an amenity, but as the strategic and cultural foundation of a hotel brand. Featuring James Beard Award-winning chef and Appellation co-founder Charlie Palmer and EDG Design President and CEO, Jennifer Johanson.
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