New York Marriott Marquis Appoints Nigel Boschetti as Executive Chef

USA, New York City, New York. November 04, 2019

New York Marriott Marquis, in the heart of Times Square and Broadway's bustling theater district, is proud to introduce Nigel Boschetti as executive chef. The award-winning chef now directs all culinary operations for the roughly 1.8 million-square-foot hotel, which includes overseeing the sous chefs at each of the property's four dining outlets; bringing to life signature, flavorful dishes; handling all aspects of food and beverage for groups and events; and ensuring a high-quality service for which New York Marriott Marquis is known.

"We're thrilled to welcome Chef Boschetti to the New York Marriott Marquis team, as he makes his U.S. culinary debut with nearly 30 years of international industry experience," said Dan Nadeau, the hotel's general manager. "Boschetti's innovative cooking style and strong management expertise will elevate our hotel's high-volume, yet intimate experiences to an even greater level."

Since Boschetti's arrival, New York Marriott Marquis has taken a number of steps to increase its quality culinary experience for guests, such as installing Farmshelf, an indoor farm that grows a number of fresh herbs right in the hotel lobby to be used in specific dishes and cocktails.

Boschetti joins New York Marriott Marquis from his previous position as executive chef of JW Marriott Grosvenor House London, where he led a team of 70 chefs across four different hotel restaurants and banquet affairs, handling all aspects of food safety, menu development, and more. A native of West Sussex, England, Boschetti began his career as head chef at the medieval Amberley Castle, a unique luxury hotel in the beautiful West Sussex countryside steeped in more than 900 years of history. He has also served as executive chef at Royal Lancaster Hotel London, Millennium Conference Centre and Millennium Baileys Hotel London, Payne and Gunter Event Caterers (Compass Group), and Simpson's in The Strand. A member of the Royal Academy of Culinary Arts and an Honorary Member of The Craft Guild of Chefs, he has received numerous awards across the culinary, hospitality and leadership sectors.

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Hotel Law: A Labor Crisis and Cyber Security

According to a recent study, the hospitality industry accounted for 2.9 trillion dollars in sales and in the U.S. alone, was responsible for 1 in 9 jobs. In an industry of that scope and dimension, legal issues touch every aspect of a hotel's operation, and legal services are required in order to conform to all prevailing laws and regulations. Though not all hotels face the same issues, there are some industry-wide subjects that are of concern more broadly. One of those matters is the issue of immigration and how it affects the ability of hotels to recruit qualified employees. The hotel industry is currently facing a labor crisis; the U.S. Labor Department estimates that there are 600,000 unfilled jobs in the industry. Part of the problem contributing to this labor shortage is the lack of H2B visas for low-skilled workers, combined with the difficulty in obtaining J-1 visas for temporary workers. Because comprehensive immigration reform is not being addressed politically, hotel managers expect things are going to get worse before they get better. Corporate cyber security is another major legal issue the industry must address. Hotels are under enormous pressure in this area given the large volume of customer financial transactions they handle daily. Recently, a federal court ruled that the Federal Trade Commission had the power to regulate corporate cyber security, so it is incumbent on hotels to establish data security programs in order to prevent data breaches. The lack of such programs could cause hotels to face legal threats from government agencies, class action lawsuits, and damage to their brand image if a data breach should occur. These are just two of the critical issues that the December issue of Hotel Business Review will examine in the area of hotel law.