Monday, October 3, 2016

10/3 CHEF GREG GROHOWSKI, HYATT REGENCY MAUI, HAWAII FOOD AND WINE FESTIVAL, JESSE RODRIGUEZ, SOMMCON®

CHEF GREG GROHOWSKI - EXECUTIVE CHEF, HYATT REGENCY MAUI - SIXTH ANNUAL HAWAII FOOD AND WINE FESTIVAL OCTOBER 14-30, 2016

Gregory P. Grohowski was born and raised in the Michiana (Southern Michigan and Northern Indiana) area of the Great Lakes Region, Midwest United States.  While working as a culinarian through high school and college, Gregory enrolled in Paragon Restaurants Corporation’s chef apprentice training program at the Studebaker Mansion and Tippecanoe Place Restaurant (National Historical Landmark). After successfully completing his apprentice program at age 23, Gregory was hired as the head restaurant chef for Paragon Restaurants, Inc., Steak and Seafood Division.  During this period, Gregory earned third place in the professional division at the annual “Grand Rapids Chocolate Lover’s Festival”.

After two seasons in the Mackinac Island, Gregory was offered the position of Assistant Banquet Chef at the Grand Hyatt Kauai Resort and Spa.  A few years later hurricane Iniki blew Gregory to the Five Diamond Hyatt Regency Maui Resort and Spa.  With the addition of Hyatt Regency Maui, Hawaii, he was awarded the position of Executive Chef for the Five Diamond Wind Star Sail Cruises, a division of Holland American Cruise Line Corporation.  During his employment, Gregory worked with nationally recognized Chef/Owner of Los Angeles’ Patina Restaurant Group, Joachim Splichal to impletment a new food program for Wind Star Cruises. This opportunity took him to some thirty Islands of the Caribbean and the South Pacific Islands of Tahiti, French Polynesia.

Working throughout the Caribbean and Tahiti, French Polynesia, with Wind Star Cruises, Gregory returned to the Grand Hyatt Kauai Resort and Spa where he was appointed to Executive Sous Chef.  Overseeing 160 kitchen and stewarding personnel, the kitchens produced some 2500 meals per day. After a four year period Gregory was appointed to the Hyatt Lake Las Vegas resort as the Executive Sous Chef.  After the Hyatt Lake Las Vegas Resort and Spa, Gregory was called to the Hyatt Westlake Plaza as the Executive Chef, as well as the Hyatt Regency Monterey to oversee the hotel’s food operations. Currently, Gregory has returned to Hyatt Regency Maui as the Executive Chef.

ABOUT THE FESTIVAL
The Hawai‘i Food & Wine Festival operating as a 501(c)3 non-profit organization, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.

WWW.HAWAIIFOODANDWINEFESTIVAL.COM
WWW.MAUI.HYATT.COM


JESSE RODRIGUEZ – ADVANCED SOMMELIER/DIRECTOR OF WINE AT MONTAGE PALMETTO BLUFF – WILL CHAT ABOUT SOMMCON®, A FOUR-DAY EDUCATIONAL CONFERENCE FOR WINE INDUSTRY PROFESSIONALS & ENTHUSIASTS  NOV 16-19

Get a sneak peek into SommCon, a leading Southern California conference and educational summit for wine industry professionals and serious enthusiasts, held in San Diego, CA. This year the conference will be held November 16-19 and feature keynote sessions and educational classes where attendees learn and taste their way through this exclusive experience. Advanced Sommelier and member of Team SommCon, Jesse Rodriguez will detail his involvement in the conference and provide listeners a preview as to what they will experience at SommCon

SommCon is held at the Marriott Marquis San Diego Marina in conjunction with one of the nation’s largest food and wine classics, The San Diego Bay Wine & Food Festival.

Despite the name SommCon, the event is open to wine, beer, and spirit industry professionals of all levels and certifications.

Boasting over 40 sessions, attendees learn and taste alongside the industry’s best and brightest through keynote sessions and educational classes complete with networking opportunities, a trade-only tasting and expo.

SommCon features numerous educational tracks that are created to meet the needs of professionals of all skill levels. Participants of SommCon include professionals of all skill levels, including:
o Master Sommeliers
o Masters of Wine
o Sommelier Candidates
o Winemakers
o Wine and Spirit Retailers
o Distributors and Importers
o Serious Wine Enthusiast

The main conference is held Thursday, November 17 and Friday, November 18, and includes in-depth sessions led by industry thought leaders, round-table discussions, regional explorations, and The Trade Tasting at SommCon®, featuring over 100 wineries, breweries, spirit purveyors, and service industry brands. SommCon® concludes on Saturday, November 19 at the San Diego Bay Wine + Food Festival’s Lexus Grand Tasting –Southern California’s most exciting weeklong epicurean experience.

SOMMCONUSA.COM

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