In this episode of The Pineapple Perspective, Troy sits down with Chef Nikki Newman, a culinary veteran with a passion for regional sourcing, community impact, and creating unforgettable dining experiences. They discuss her career journey from casual restaurants to high-end resorts, her innovative approach to creating localized menus, and how embracing health-conscious practices like gluten-free options has reshaped guest experiences. Nikki shares her philosophy on hospitality, rooted in her childhood memories of family gatherings, and provides insights into navigating challenges in the food and beverage (F&B) industry, including the rise of ghost kitchens and virtual brands.

Topics Discussed in the Episode:

Nikki’s journey from casual dining to fine dining and resort kitchens.
The importance of creating regionally inspired, locally sourced menus in hotels and restaurants.
How incorporating health-conscious practices, like gluten-free cooking, benefits both guests and businesses.
The challenges and opportunities of integrating ghost kitchens and virtual brands into hotel F&B programs.
Strategies for balancing creativity with scalability in hospitality-driven culinary programs.

Connect with Nikki Newman:

www.chefnewman.com

Nikki Newman - Chief Culinary Officer - Board Member - nurish | LinkedIn

https://www.twitter.com/Newman7Nikki

@nikkinewman7 • Instagram photos and videos

This show is sponsored by Pepper Lunch. Find a location near you!

Production and Administration work completed by Smart Podcast Solutions and Elevate Virtual Business Solutions.

029: Chef Nikki Newman on Hospitality, Culinary Innovation, and Local Sourcing