• Meet Danielle Gomis

     
    POSTED March 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.

Danielle Gomis was recently hired as catering manager for The Hotel Landing in Wayzata, Minn.

1. What are you looking forward to the most in your new role as catering manager for The Hotel Landing?

I am excited most about being a part of the first hotel in more than 50 years on the shoreline of Lake Minnetonka. As a catering manager, I will have the opportunity to work with many social and corporate clients that will be able to host their events in a location that is new and exciting. I am also looking forward to meeting soon-to-be bride and grooms as they search for their perfect wedding location—us!

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

I’ve had the opportunity to be a part of amazing properties in the past almost 20 years in this business. I take pride in working at five diamond and five star properties and hope to draw from my experience to provide a high level of service to my clients.

3. How did you get into the industry?

I’m born and raised in Napa, Calif., so it was natural to go into the hospitality industry. My first job was at the Auberge du Soleil as a catering assistant.

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

I am hoping to assist in making The Hotel Landing the most sought-after location to host your event in Minnesota.

5. What do you enjoy most about the industry?

The people! I have the opportunity to work with such a wide range of people, every day and event is different, and I love what I do!

The Centers for Disease Control and Prevention on Sunday recommended that all gatherings of more than 50 people be cancelled or postponed for the next eight weeks, in order to prevent the spread of the novel coronavirus, COVID-19. The recommendation covers events like parades, concerts, festivals, conferences, sporting events, weddings and more.

 

“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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