Interview: How Art and Activism Inspire Change in Hotels and Restaurants
Skift Take
Gone are the days of the stodgy hotel restaurant. Now, restaurants within hotels play an integral role in the vibe, business model, and guest experience. There's also plenty of room to affect real change.
On Monday, September 24, Skift Table hosted its first ever Skift Restaurants Forum.
The day-long event featured interviews with restaurateurs, technology leaders, operators, and chefs, as well as an audience of over 300 people from across the restaurant industry.
As the creative director of food and culture for Standard International, the company behind Standard Hotels and Bunkhouse Hotels, accomplished chef Angela Dimayuga is charting new territory.
In her new role, the James Beard-nominated chef who made her name as the executive chef of Mission Chinese Food isn’t just overseeing what’s coming out of the kitchens at the various Standard hotels around the world — she’s also been tasked with transforming the hotels’ cultural programming. And to do so, Dimayuga is drawing heavily on food, music, art, and activism.
Dimayuga was interviewed by Deanna Ting, Senior Hospitality Editor for Skift.
Read More Recaps and Interview Transcripts From Skift Restaurants Forum
Skift
