Benchmark Hospitality’s Giorgi Di Lemis, VP Food & Beverage, Stirs Up Flavor at Culinary Institute of America’s Prestigious Greystone Summit (United States)
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Benchmark Hospitality’s Giorgi Di Lemis, VP Food & Beverage, Stirs Up Flavor at Culinary Institute of America’s Prestigious Greystone Summit (United States)
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Category: North America & West Indies / Carribean islands - United States
This is a press release selected by our editorial committee and published online for free on 2010-05-26
Giorgi Di Lemis, Benchmark Hospitality International’s vice president food & beverage, was invited recently by The Culinary Institute of America to Napa Valley. Mr. Di Lemis was part of a select group of food and beverage professionals from across the nation to receive the prestigious invitation to attend the renowned Greystone Flavor Summit in Napa, cosponsored with Food Arts magazine.
Each year, the Greystone Flavor Summit brings together top food and beverage vice presidents, food & beverage directors, corporate and executive chefs, as well as other experts in the American food service industry to discuss important culinary issues. The group collectively explores and tastes its way through a critical set of flavor, kitchen and dining issues during the three-day summit. Just 35-40 culinary professionals are invited each year as the core group taking part in the event.
This was the second year Giorgi Di Lemis was invited to be a part of the distinguished group of professionals. The event also included culinary celebrities Michael Chiarello, Emmy Award-winning Food Network personality, restaurateur and cookbook author; Masaharu Morimoto, well-known New York Chef, restaurateur, and a star of Iron Chef America; and Farmer Lee Jones of the renowned Chef's Garden, among others.
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