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 July 2019...

Hotel Spa: Pursuing Distinction

The Wellness Movement continues to evolve and hotel spas continue to innovate in order to keep pace. Fueled by intense competition within the industry, hotel spas are seeking creative ways to differentiate themselves in the market. An increasing number of customers are searching for very specific, niche treatments that address their particular health concerns and, as a result, some leading spas have achieved distinction by offering only one specialized treatment. Meditation and mindfulness practices are becoming increasingly mainstream as are alternative treatments and therapies, such as Ayurvedic therapies, Reiki, energy work and salt therapy. Some spas specialize in stress management and offer lifestyle coaching sessions as part of their program.  Other spas are fully embracing new technologies as a way to differentiate themselves, such as providing wearable devices that track health and fitness biomarkers, or robots programmed with artificial intelligence to control spa environments, or virtual reality add-ons that transport guests to relaxing places around the world. Some spas have chosen to specialize in medical procedures such as liposuction, laser skin therapy, phototherapy facials, Botox and facial fillers, acupuncture and permanent hair removal, in addition to cosmetic body shaping procedures and  teeth whitening treatments. Similarly, other spas are offering comprehensive health check-ups and counseling services for those who are interested in disease prevention treatments. Finally, as hotel spas continue to become more diverse, accessible and specialized, there is a growing demand for health professionals with a specific area of expertise. There is a proliferation of top class, quality wellness practitioners who make a name for themselves by offering their services around the globe, including athletes, chefs, doctors, physical trainers and weight loss specialists. The July issue of the Hotel Business Review will report on these trends and developments and examine how some hotel spas are integrating them into their operations.