Editorial Board   Guest Author

Mr. Goldian

Todd Goldian

Food & Beverage Director, The National

Todd Goldian was named Food & Beverage Director in May 2018 after serving as Executive Chef at The National for less than a year. He leads the culinary program at The National Conference Center, including guest dining, banquets and award-winning catering for West Belmont Place and Black Olive Bar & Grill. Since being with the culinary team at The National, Mr. Goldian has expanded the farm-to-table cuisine creating partnerships with over 60 farmers, wineries, breweries and local artisans. He has taken The National to a hyper-local culinary experience.

Mr. Goldian's management and cooking style focuses on using local and seasonal ingredients and then transforming them to create flavor profiles from around the world. His experience with international clientele has helped to facilitate this approach with Italian, Thai, Southwest, Japanese, Mexican, and regional American cuisine.

Drawing from his extraordinary blend of fine dining skills gained while at the 5 Star Mobile and 5 Diamond AAA rated restaurant, The Inn at Little Washington to elegant banquets at two Washington DC luxury hotels, including The Willard and The Ritz Carlton to corporate dinning at the highest level, Mr. Goldian has full control of the culinary experience at The National. With 917 guest rooms, the 880 seat Dining Room and Northern Virginia's largest ballroom (16,552sf) which accommodates 1,000 guests or intimate affairs for ten, Mr. Goldian finds himself at home.

Graduating top of his class at Johnson and Wales in Virginia Beach, Mr. Goldian has served and cooked for royalty, professional sports teams, presidents, politicians, and many high-end weddings and holiday parties.

 Mr.  Goldian, 39, resides in Herndon, VA with his wife and daughter.

 


Please visit http://www.conferencecenter.com for more information.

Mr. Goldian can be contacted at 703-729-8000 or sales@conferencecenter.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.