Mr. Allen

Edward Allen

Executive Chef

Foxwoods Resort Casino

Executive Chef Edward Allen joined Foxwoods Resort Casino in January of 2012, overseeing the entire culinary team, including a staff of more than 500.

After honing his skills at some of the world's finest properties on the east coast, including The Walt Disney World Swan in Orlando and the Westin Resort on Hilton Head Island, Mr. Allen moved into the casino industry, working in the Mid West, Las Vegas and Colorado. Chef Eddie apprenticed and developed his passion for epicurean arts in the Pacific Northwest, infusing his love for the area and his Japanese heritage into his cooking style by uniting American and European influences with the simplistic nature of Asian cuisine.

Mr. Allen can be contacted at 800-369-9663 or eallen@foxwoods.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.