We started 2023 with some due diligence work at Cancun and London to dive in to what’s resonating at the top travel destinations with the younger markets.
We’re going to extend the touchpoints that bistros in Cancun’s Playa Delfines and London’s Piccadilly Circus does so well that connects with the market here. Why? The majority of flights to Cancun come from Houston. Next… Gordon Ramsay’s #PlaneFood and #YoungGuns series sets the social tone and the culinary vibe on what’s engaging the Student-to-Young Grad market we’re aiming to develop a sweet spot for. — Chefpreneur Blaze Viriña for #PanofBrothers
As Chef de Partie for Hughes Landing’s Hilton Curio hotel, Blaze manages the signature hotel’s evening BOH operations. Stemming from his growing restaurant management portfolio in The Woodlands, Blaze is responsible for E’terie Bar and Grill’s evening operations — a social hub and iconic space featuring a full bar and fast-casual dining menu.
Coral Tree Hospitality
The Colorado-based hospitality company manages the Westin Hotel – The Waterway, TWRCC, and Embassy Suites at The Woodlands. Blaze’s property is one of the highest performing of all 242 Embassy Suites worldwide—ranked No. 2 in overall experience in 2020. The 205-guestroom hotels provides access to live music, food, shopping, arts, and boat rentals available at Hughes Landing, a mixed-use development overlooking Lake Woodlands.
Co-founding the Culinary Lifestyle project GrindGrub with his 2 brothers, #PanofBrothers is poised to disrupt the status quo of restaurant management. Working diligently with strategic partners to be both owner and operators to F&B initiatives, we aim to leverage Millennial and Gen Z social networks for collaborations, talent, and programming.
A branded content production campaign that began during the pandemic’s lockdowns that wreaked havoc on the hospitality and restaurant industry, Pride-Chicken develops co-op efforts with restaurateurs and hotel owners in developing new profit centers that leverages the power of poultry in bridging cultural and culinary touch-points.