Latest news with #MichaelFreeman
Travel Daily News
2 days ago
- Business
- Travel Daily News
Paso Robles Inn welcomes Chef Michael Freeman as Culinary Director
Paso Robles Inn appoints Chef Michael Freeman as Culinary Director, launching a bold new culinary era focused on local sourcing and seasonal innovation. PASO ROBLES, CA – Paso Robles Inn, a historic downtown landmark and icon of Paso Robles, announce the appointment of Chef Michael Freeman as Culinary Director. His arrival signals a transformative moment for both Paso Robles Inn and its sister property, The Piccolo, as the final step before sweeping culinary updates and a new chapter in hospitality excellence. 'Chef Freeman represents the future of dining at Paso Robles Inn and The Piccolo. His passion for local sourcing, combined with his roots in classical technique and his ability to lead with both creativity and precision, makes him the ideal partner as we reimagine what these properties can offer. We're at the beginning of an exciting journey – one that will unfold in the seasons ahead—but I have no doubt Chef Freeman will set the tone for the new Paso Robles culinary story to come,' says Chef Charlie Palmer. With over two decades of experience in fine dining, banquet operations, and hospitality leadership, Chef Freeman brings a thoughtful and seasoned approach to his new role at the Paso Robles Inn. Most recently, he served as Executive Chef for Charlie Palmer Steak DC. Prior to that, he led culinary teams at The Morrow Hotel and The LINE Hotel in Washington, D.C., as well as Eaton DC, where the hotel's signature restaurant, American Son, retained its Michelin Bib Gourmand distinction under his direction. Earlier in his career, Freeman honed his craft at Chef Charlie Palmer's Michelin-starred Aureole, laying the foundation for his refined, ingredient-driven style. 'We're not just changing menus – we're redefining what it means to dine in Paso Robles,' said Chef Freeman. 'This region has an incredible story to tell through its ingredients, its people, and its traditions. My goal is to craft an experience that's rooted in the land but reaching for something entirely new. This place feels like home in all the best ways. I want guests to feel the spirit of Paso Robles' warm hospitality, incredible products, and a real sense of pride in the land in every dish.' A graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Chef Freeman blends classical French technique with a modern American sensibility. He is known for building high-performing culinary teams, championing local ingredients, and crafting menus that are both innovative and approachable. 'At the Paso Robles Inn, our focus has always been on creating a warm, memorable experience that reflects the character and charm of this community,' said Erica Fryburger, General Manager of Paso Robles Inn. 'As we evolve, these new culinary offerings will not only deepen our commitment to hospitality but also help shape the Inn and Paso Robles into an epicurean destination – one that enhances every part of the guest experience.' A fresh taste of Paso: Seasonal menus and local sourcing Since joining, Chef Freeman has already begun rolling out new dishes that lean into Paso's agricultural bounty with a bold, meat-forward focus, positioning Paso Robles Inn as one of the only dining destinations in the region boasting a custom dry-aging program in partnership with Allen Brothers. Standouts include a 21-day dry-aged ribeye, prime rib carved in-house, and tri-tip steak frites – a nod to regional traditions. The new bar menu at Cattlemen's Lounge features dishes like Beef Tips with blistered fresno chili, and Chorizo Tots with smoky paprika aioli, offering a hearty, elevated take on local favorites. Additional menu highlights include: A weekly local cattle feature Morro Bay oysters and rotating seafood specials Locally grown mushrooms from Mighty Cap Produce from Seed in a Bucket, Aviation Farms and Sierra Honey Farms Menus can be viewed at along with hours of operation and reservations. Chef Freeman also encourages guests to look for daily specials featuring off-menu items sourced from his evolving roster of farmers, fishers, and ranchers. Additional new lunch and dinner dishes, along with a brand new brunch program will launch later this summer. A new standard for events and banquets In addition to daily dining, Freeman is reinventing banquet service at both properties. The soon-to-launch banquet menu reflects his seasonal, locally sourced ethos, with customizable packages that deliver restaurant-level quality at scale. Guests can expect refined presentations, layered flavor profiles, and thoughtful nods to Central Coast cuisine, whether booking a small wedding or a large corporate retreat. Freeman also leads internal chef training and kitchen culture-building efforts across both hotels, focusing on culinary excellence, respect for the craft and hospitality-driven service. Looking ahead: Charlie Palmer Collective arrives 2025–2026 Upon completion of major renovations in late 2025 and early 2026, the Charlie Palmer Collective will operate all food and beverage outlets at Paso Robles Inn and The Piccolo, including in-room dining and catering. Until then, Chef Freeman's leadership ensures continuity, creativity, and excellence while also helping shape the future vision. He will remain a key part of the culinary leadership team during and beyond the transition. This moment presents an incredible opportunity to join a passionate and growing culinary team. Paso Robles Inn is actively hiring for both front and back-of-house roles as it builds a culture of excellence and creativity in the heart of wine country. Peregrine Hospitality was launched in 2024 as a rebrand of KSL Resorts. Peregrine Hospitality offers a complete range of services, including hotel/resort management, development/project management, and global sales support, from asset management to advisory support. Today, it has 92 properties under direct management, asset management, or participating in the organization's global sales program in markets across the U.S., Fiji, the Maldives, Mauritius and Thailand. The portfolio includes distinctive resorts, boutique hotels, and select-service hotels with a wide range of amenities, including spa, golf, tennis and ski, and food and beverage operations.
Miami Herald
3 days ago
- Business
- Miami Herald
Maker of craveable mall treats unveils huge restaurant reboot
Many of us remember spending our teenage years at the mall. Whether it was actual shopping, hanging out with friends, or finding any excuse not to do homework, the mall was the place we could all escape to when we didn't want to sit around bored at home. If you've been shopping at malls for a long time, you've probably seen your share of changes, since many retailers have come and gone through the years. Don't miss the move: Subscribe to TheStreet's free daily newsletter The truth is that it's been hard for mall mainstays to stay alive given the major shift in consumer spending that's unfolded over the past decade. Related: Costco makes surprising food court change to iconic menu item Consumers have been increasingly ditching malls in favor of online and big-box retailers. And since the days of the pandemic, malls have somehow become less of a draw. In fact, the biggest benefit of malls is what some people would call their biggest drawback - the massive selection of stores to choose from. Navigating a mall can be overwhelming. And sometimes, it's a lot easier to order the things you need off of Amazon and call it a day. Image source: Shutterstock If you have fond memories of hanging out at the mall, you've probably done your fair share of eating there. Mall food courts typically offer a wide selection of cuisines. And while you're not exactly getting the fine dining experience, it's a good way to take a load off in the midst of your shopping or walking around. Related: Popular Mexican restaurant closes after 45 years If you're a fan of mall food, you may be someone whose mouth waters when you see a sign for Sbarro pizza or pass a Mrs. Fields. And if cookies aren't your jam, there's nothing like a warm Cinnabon to make you feel like all is right with the world. It's also a nice thing that some of the most popular mall restaurants we all remember are still alive and kicking. But that doesn't mean they can't benefit from a refresh. We can't talk about malls and food courts without mentioning Auntie Anne's, owned by GoTo Foods. Known for its sweet and savory soft pretzels that eat like a meal, Auntie Anne's is a favorite among many mall shoppers. Now, more than 150 Auntie Anne's locations are getting a remodel that the company hopes will enhance the customer experience. Not only is the brand getting a new design, but its layout will change so that customers can get a clear view of the kitchen and watch their favorite products being made. Related: Dairy Queen makes surprising move to jump on fast-food trend The Auntie Anne's revamp also includes digital menus and a dedicated pickup area for mobile orders to alleviate congestion. "This modernized design is a reflection of how we're evolving to meet our guests wherever they are, while offering franchisees the flexibility, scalability, and operational efficiency they need to be successful," said GoTo Foods Brands President Michael Freeman. "We're building a brand experience that's adaptable, future-ready, and deeply connected to how people snack and dine today." Of course, the big question is whether Auntie Anne's will introduce new menu items as part of its brand overhaul. Auntie Anne's has been known to mix up its menu, whether by adding new drinks to its lineup or offering up new versions of its now-popular pretzel nuggets. It stands to reason that some fun surprises could pop up at a time when the company is working on a rebrand. More Fast Food & Restaurant News: Starbucks makes shocking pricing move customers will loveBankrupt restaurant chain offers new deal, stiff drinkNew Taco Bell menu items combines multiple classics But even if nothing changes on Auntie Anne's menu just yet, at the end of the day, it's that warm, soft, classic pretzel that's really the restaurant's greatest draw. As long as Auntie Anne's sticks to that winning formula, customers are apt to be happy. Related: Iconic mall retailer closing more stores this month The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
Yahoo
5 days ago
- Business
- Yahoo
Auntie Anne's unveils new store design targeting Gen Z and millennials
Auntie Anne's has revealed a new store design aimed at younger consumers, specifically Gen Z and millennials. The brand, which is part of the GoTo Foods platform, aims to streamline operations and support long-term growth within the snack category. The design features changed signage, modular layout, colour palette and materials aligned with the latest logo and brand voice. The space will be animated with materials, signature blue accents and textures, including a wall graphic and a mural design reflecting the chain's knotted and twisted pretzels. Merchandise displays, a view into the kitchen and frozen beverage machines are designed to create transparency. Operational ease is prioritised with smart digital menu layouts, a mobile order pickup area and queueing paths to meet increasing off-premise demand. Auntie Anne's has more than 150 remodels scheduled for 2025. GoTo Foods Brands president Michael Freeman stated: "This modernised design is a reflection of how we're evolving to meet our guests wherever they are, while offering franchisees the flexibility, scaleability and operational efficiency they need to be successful. "Our bold new look, featuring vibrant blues, playful twists and a sleek logo, signifies a major evolution in our visual identity, ensuring we remain culturally relevant and enticing to our target Gen Z and millennial demographics. 'As consumers are engaging with Auntie Anne's in more ways than ever before, we're building a brand experience that's adaptable, future-ready and deeply connected to how people snack and dine today." "Auntie Anne's unveils new store design targeting Gen Z and millennials" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
