• RSVP for the 8th Annual Readers' Choice Best Of Awards

     
    POSTED March 18, 2013
     

Congratulations to the finalists for the 8th annual Michigan Meetings + Events' Readers' Choice Best Of Awards! We look forward to celebrating each of you at our Best Of Awards party on Thursday, May 16 at the Frederik Meijer Gardens & Sculpture Park.

Registration for this year's event has closed but walk-in guests will be accepted at the door. See you there, cheers!

8th Annual Readers’ Choice Best Of Awards Party
Thursday, May 16
6-8:30 p.m.
Frederik Meijer Gardens & Sculpture Park
1000 East Beltline Avenue NE
Grand Rapids, MI 49525

>> Reserve a room for the big night! Our friends at the Amway Grand Plaza Hotel are offering our guests a great deal for the night of the party. Visit Amway Grand Plaza Hotel for more information!

Take a peek at our list of Finalists (they're in alphabetical order) and view last year's Winners and Hall of Fame Inductees. Also, a big thank you to this year's Best Of Awards party partners and sponsors:

 

                              
              
        
                           
   

The soon-to-open Omni Frisco Hotel in Dallas has announced the names of its new director of operations, director of finance, director of sales and marketing, director of engineering, director of human resources and neighborhood services general manager.

The hotel will open in July 2017. All of the announced positions will report to Jeff Smith, hotel general manager.

 

Mary Zucchero is now Livingston County Convention & Visitors Bureau’s new executive director. Replacing Barb Barden, who retires after two decades of service, Zucchero will oversee the county's marketing operations and mission to promote the area's restaurants, shops and destinations to visitors beginning May 22.

 

Kohler Co. has announced the appointment of Doug Stringer as head chef of The Immigrant Restaurant, located at The American Club resort-hotel at Destination Kohler.

Stringer joined Kohler Co. in 2015 as sous chef of Riverbend, where he oversaw all facets of kitchen operations, purchasing, food cost management, staffing, menu design, and overall leadership. He has over seven years of fine dining and hospitality experience. In his new role, he will oversee the development and creation of culinary programs.