Hotel F&B

Hotel Banquets & Catering

April 2015

Breaking It Up: Q&A With Hotel del Coronado

San Diego innovators up the ante on traditional meeting breaks with sensory-rich experiences and unexpected touches.

By Tracy Morin

"You have to see, smell, and hear a party. When we’re designing, that’s what we’re thinking." That's Wayne Harth, director of catering and special events at San Diego's Hotel del Coronado. Hotel F&B taps the creative minds of Harth, Pastry Chef Daphne Higa, and Executive Chef John Shelton in this insight-rich Q&A. (click to read more and view gallery)

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