The Future of Hospitality: Recent Episodes
Chef Luke Palladino, Mainstage Multimedia
Chef Luke Palladino interviews Chefs, restaurateurs, VP's of F&B, Hotel operators, Casino Operators, Business owners, Public relations specialists, and suppliers/farmers, etc. to get their perspective on the future of Hospitality.
Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization dedicated to empowering children and families through fresh food, hands-on culinary experiences and nutrition education.
In 1998, Marc opened Vetri Cucina in a historic townhome in the heart of Philadelphia.
Marc was named one of Food & Wine's “Best New Chefs”, and In 2005, he received the James Beard Award for "Best Chef Mid-Atlantic."
Marc’s newest Philadelphia restaurant is a pasta bar located in the Italian Market. The building where the restaurant resides was a handmade sausage storefront called Fiorella’s which dated back to 1904
Marc’s latest culinary undertaking is Osteria Fiorella in the Red Rock Casino Resort & Spa in Las Vegas.
What I really admire about Marc is his artistic abilities; His passion for music, and how he fell into the restaurant business, becoming one of the nation’s most influential chefs.
His experience staging and cooking in Italy, and how Marc’s been a non-conformist, in food, his opinions, and held his ground against the “Americanization” if Italian Cuisine.
Marc believes in service, and people first in his restaurants, and that to be successful, a commitment to quality is the foundation of everything you do
Understanding what you want, and creating your own niche is a powerful differentiator that separates you from the competition.
Born and raised in Las Vegas, NV, James Trees’ culinary career began as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through the ranks under chefs including Michael Mina, Bradley Ogden, Eric Ripert, Heston Blumenthal, Akasha Richmond and Ray Garcia. He opened multiple restaurants across the US as Corporate Sous Chef for the Mina Group, and spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen. His first independent restaurant, Esther’s Kitchen, offering seasonal Italian in the Downtown Las Vegas Arts District, has become a local and tourist favorite. Trees has followed that with concepts exploring Mediterranean, small batch ice cream, and craft sandwiches. Most recently, he opened Al Solito Posto, featuring refined East Coast Italian and Ada’s Wine Bar in Tivoli Village. Adding to a number of local accolades, in 2020, Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest.