has over 18 years of experience within the hospitality industry. A graduate of the School of Hotel and Restaurant Administration at Ryerson University in Toronto, Canada, Amy has held challenging food and beverage management positions.
Amy was Director of Food and Beverage through 1995 for the elegant Park Plaza Hotel, Toronto, and member of the Preferred Hotels organization. While there, she worked with well-known Toronto chefs while developing one of the city's premiere Four Diamond restaurants, The Roof Restaurant. Amy has also consulted with renowned Three-Star Chef Roger Verge, as well as some of the world's leading wine authorities in a variety of successful food and wine promotions.
As Food and Beverage Director of the Art Gallery of Ontario, Amy developed new dining concepts while directing distinguished catering for corporations and society cultural events.
Touring the wine regions of France and California, Amy has established alliances with several senior members within the wine industry. She was a guest of the Mondavii organization in Napa Valley, for whom she produced events and promotions while in Toronto.
Her business and personal experience have given her substantial expertise within the hospitality industry. In addition, her people skills give her a distinct advantage at the art of advising her clients and instructing their staffs.
Dedicated to providing food and beverage management expertise to the hotel and restaurant industry. Our goal is to assist your organization to achieve its financial expectations, while enhancing the guest's experience and improving its public image.
has over 20 years of experience in the hospitality industry. A graduate of the School of Hotel and Restaurant Administration at Ryerson University and of George Brown Culinary Arts School in Toronto, Canada, he has held several executive positions in corporate hotels. He is a Certified Hotel Administrator as designated by the American Hotel and Motel Association.
In Britain, he gained experience with small luxury castle hotels. In Canada and the United States, he was associated with several well-known hotel companies including Delta, Radisson, Crowne Plaza and Holiday Inns.
As Director of Food and Beverage at Toronto's upscale corporate Hotel Plaza II, Edward led his team at Matisse; a successful freestanding restaurant concept within the hotel. Highly regarded for its high-energy atmosphere and culinary creativity, the restaurant gained many accolades including Wine Spectator's Award of Excellence.
Edward was a member of the opening team at the Crowne Plaza Hotel in Tampa, Florida and was in charge of creating and implementing the hotel's grand pre-opening party, which paved the way for the hotel's food and beverage rebirth in that community.
Since 1997, Edward has held the position of General Manager at two properties in Orlando and Boca Raton, Florida.
With strong communication skills and entrepreneurial talent, he has the ability to assist clients in achieving their goals.
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