Pictured from left to right: Tori Bosscher, Annemarie Smartz, Stacie Niedzwiecki holding the Innovative Award, Jessica Bernia, Suzanne Bekkering, Sous Chef Adrienna Ryskamp and Executive Chef Andy Krause next to his Chef of the Year trophy. Photo by Kirstin Volkening.
SIZZLE UP YOUR SUMMER Good friends, good food—it’s the perfect recipe for fun in the sun. Andy Krause, our Executive Chef, has cooked has cooked up some easy dishes, drinks and décor to shake up your summer soirées. Not to mention racked up top chef kudos that are shining a much-deserved spotlight on our haute hospitality. Summer months are made for foodies. Just ask Meijer Gardens Hospitality, a talented team of culinary experts who are passionate about pushing the boundaries of creative cuisine. Their work was recently honored with two top awards at the 2019 American Culinary Federation of Greater Grand Rapids Annual Awards. Executive Chef Andy Krause earned Chef of the Year, a prestigious award that recognizes a culinarian with continuous commitment to the food service industry through leadership, development and education of fellow culinarians. It was a milestone moment for Meijer Gardens Hospitality, as it was the first nomination and first win in our history. Frederik Meijer Gardens & Sculpture Park also took home the Innovative Award, which is bestowed upon an organization that exemplifies new and cutting-edge trends in the industry that inspire innovative thinking; educate and enlighten future culinarians; and push the envelope with original products and services. From floorplans to food, black tie to backyard, our award-winning team pulls out all the stops to create memorable events for the diverse list of members and guests who celebrate with us. It’s an elevated energy that goes into every detail of our work, every season. This summer, Executive Chef Andy and the team have whipped up simple yet sensational twists on summer staples to delight your guests. Here is how to make some of our favorites at home: 22
HOSPITALITY FEATURE
