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When it comes to catering, expectations of the dining experience are heightened. At Kalahari Resorts & Conventions, we strive to take every group event, from the casual gathering to high-end experiences, to the next level. This means crafting an experience that can serve as a showstopper all on its own, with curated menus customized to each individual group’s needs.
Where did your passion for culinary begin?
For as long as I can remember, even in my childhood, I’ve had an interest in cooking. From helping my mother in the kitchen at a young age to getting my first job scooping ice cream at the local parlor, I’ve always known I wanted a career built around food.
As I grew up, I worked nearly every part-time job I could find in the Food and Beverage industry. I held roles bussing tables, dishwashing, serving, and bartending. As a bartender, I loved the creativity that went into mixology, so I knew there was one thing to do: Enroll in culinary school and extend my passion for food.
Fast forward 33 years, and I’ve had the privilege of working for incredible brands I once only dreamed of. From a family-owned restaurant to a five-Diamond Hilton in Short Hills, NJ, I have learned about scalability and what guests expect from each dining style. Ultimately, my path led me to the resort space, where I work today as the Corporate Director of Food & Beverage for Kalahari Resorts & Conventions.
At its core, the team is what sets any catering operation apart
How have you taken learnings from your career and applied it to the work Kalahari does today?
Beyond-expectations guest experiences are Kalahari’s top priority. From the moment a guest walks into our lobby to their first dip in the pool, to unwinding for a bite to eat at one of our many signature restaurants, we expect a premium experience for everyone staying with us.
The catering arm of our operations is no different. Every event and convention should dazzle and amaze guests in a way that’s unique to them — from how the space is set to how the food is presented. Every detail is crucial to ensuring those staying with us have an experience beyond expectations.
The strongest food and beverage leaders are successful because they understand the inner workings of the operation from every angle. From bussing to putting on a chef’s hat, they understand the intrinsic role each position plays to provide a stellar dining experience.
With an ever-changing menu rotation, how does your team find inspiration for new pairings?
Within the catering space at Kalahari Resorts, there are no walls. Where traditional resort brands cater exclusively to the primary family groups that visit their locations, we strive to serve clients of all types, from casual events to luxury experiences.
We can begin our ideation by turning to the specialized in-house, on-site experts within our signature restaurants. Leaning on new ideas from our top chefs, we may pull from an existing steak special or limited-time sushi roll from our signature steakhouse, Double Cut®, or even an amazing, handcrafted burger from our B-Lux restaurant and create something special from there.
From there, we reinvent the dishes to be best served for group events. We might offer a mini slider burger for a casual happy hour reception or an amazing sushi display for a formal dinner. Ultimately, it doesn’t matter where in Food & Beverage you work; the next best idea can come from anyone.
What sets the top catering teams apart in today’s industry?
At its core, the team is what sets any catering operation apart. The team is your reputation. To lead the industry as one of the best, your entire team needs to strive for greatness.
Here at Kalahari Resorts, we pride ourselves on partnering with top talent in the industry that continually pushes the entire team to be better every day. Leaders like Ashley Nelson, who heads up the Catering Department, push the bar for tactical excellence while bringing new, innovative ideas to the table with every event we serve. Just when we think we have seen or done it all, a piece of bacon goes floating by on a helium balloon and we know she’s pushed the envelope again.
What advice do you have for those looking to venture into the field of large-scale catering?
Once you’ve learned the basic requirements of room setups, the Banquet Event Order process, and how meals work, it’s time to level up your efforts and commit to surrounding yourself with the best talent. Everyone you hire should be better at their job than you are. Doing so creates an environment that sets very high expectations, promotes ideas while fostering creativity, pushing limits and embracing a true sense of culture. To be the best, you have to work with and for the best.
