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July 9, 2024
255: Two Chefs Dish on Event Food & Beverage Trends: Personalization and Sustainability
This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle...
This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional. 🌍🍴
With a combined passion for innovation, sustainability, and personalized dining experiences, Patrick and Felix join me to unravel the latest food and beverage trends. From the growing prominence of ghost kitchens and the ever-evolving demands of the lodging industry to the pressing need for allergen management and food safety, our conversation dives deep into what’s reshaping the event and corporate dining landscape today.
We explore the seismic shift towards personalization in menu design, the artistry of catering to dietary restrictions, and the clever strategies for minimizing food waste—all while ensuring a value-driven experience for customers. Felix shares Nestle's rigorous approach to allergen management and sustainable practices, while Patrick emphasizes the importance of creating exceptional, memorable food experiences that resonate with guests. 💡
Discover Patrick's insights on premiumization and value perception, Felix’s dedication to supporting partners with sustainable solutions, and the game-changing benefits of having pre-designed menus for various dietary needs. Plus, we discuss the future of inclusive dining and the innovative uses of technology to meet Gen Z's expectations.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
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Patrick Berwald
Senior Vice President Food & Beverage
A dynamic, passionate and highly skilled food and beverage executive. With a career that spans 25 years of exceptional and diverse operational experience, Patrick has held key roles with top hospitality companies and throughout various business models. His industry experience is coupled with a technical education from some of the world's top institutions. Patrick's work has been repeatedly recognized for his superb attention to detail, creativity and visionary perspective.
Felix Maietta
Corporate Executive Chef at Nestlé Professional Solutions
As Corporate Executive Chef, Felix's role encompasses providing support, training, and recipe development across North and Northeast markets. His efforts center around delivering on-trend, inclusive menus that cater to diverse dietary needs, ensuring that every experience with our products and brands is exceptional.