• Meet Alyssa Alexander

     
    POSTED July 19, 2017
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Alyssa Alexander was recently hired as director of catering at Hotel Allegro in Chicago.

1. What are you looking forward to the most in your new position as director of catering?

Kimpton Hotel Allegro not only offers glamorous event spaces, but we have an incredibly talented executive chef. I am looking forward to using both of these to elevate the meeting and event experience for each guest.

2. How do you think past experiences have prepared you for this role?

Chicago’s hospitality industry is strong, competitive and ever changing. It is the best city to grow as an industry leader as you are continually presented with new challenges. I personally have experienced hotel and restaurant renovations, 24 hour constructions going on outside of the doors, turnover within the executive team and the openings of new supply – all of these have prepared me for my current role.

3. How did you get into the industry?

I got into the hospitality industry by chance. I moved to Chicago after college and a childhood friend happen to have a cousin who worked as an HR director for Kimpton Hotels. She was able to get me an interview for an open guest service agent position. From there, I pushed to cross train in different departments, and my Kimpton journey took off.

4. What are you hoping to achieve in your new role?

I would like to make sure that the Kimpton Hotel Allegro is the go-to venue for meetings and events. In a very crowded market, I would like us to the be the leaders of the industry in the catering world in Chicago.

5. What do you enjoy most about the industry?

I thrive on the constant changes within the industry. It keeps me challenged and motivated to stand out among our competitive set.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com

Michael Cerrie was recently named the Executive Chef for Mackinac Island’s Grand Hotel.  

1. What are you looking forward to most in your new role? 

 

“Cannabis can have a presence in the dinner entrées and the desserts at an event. One of our panel experts from the event, Chef Sunflower [aka Enid Parham], plans the meals with ‘microdoses’ of cannabis so there is not too much consumed at one time,” says Connie Seibt, event manager and vice president of programs and education, ILEA Detroit. “It should be planned ahead for the type of cannabis to infuse in the foods, i.e. providing a relaxing mood versus high energy.

 

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