Culture
I am the name of the parent company.
What is Innovative Dining Group
I am the F+B Director of the hotel
Who is Luciano Sautto
I am your AGM
Who is Patrick Judkins
This has a designated area for storage and requires a lid/straw.
What is employee water.
I am the sauce in the Wagyu Meatball?
What is pomodoro.
I am the term used to go above and beyond for your guests and I am derived from basketball.
What is And 1.
I am the Director of Operations of BOA.
Who is David Ficklen.
I am your Executive Sous Chef
Who is Pedro Romero
You will never see a staff member chewing this inside the restaurant.
What is gum.
I am the dressing on the Wedge Salad.
What is Danish bleu cheese.
I am the emotional connection between a guest and their dining experience.
What is Guest Journey 2.0.
I am the GM of the Casa Mani Resort
Who is Julie Ramirez
I am the 5 bartenders of Boa Napa
Who is Maika, Jamal, Yuriel, Grant, and Jordan
This is the amount of time required to properly wash your hands.
What is 20 seconds.
I am the sauce on the Hamachi Crudo.
What is preserved Meyer lemon truffle vinaigrette.
I am the year that IDG started.
What is 1997.
I am the Executive Chef of Boa Napa
Who is Chef Weston Ludeke
I am your Sous Chef
Who is Chef DJ Werring
These are the 6 environments that breed bacteria.
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture.
I am the sauce on the Jumbo Crab Cake.
What is Cajun Remoulade.
I am the 4 Fish Philosophies
1. Choose Your Attitude
2. Be Present
3. Make Their Day
4. Play
I am the Corporate Executive Chef of BOA for IDG.
Who is Chef Brendan Collins.
I am the sales/events manager for Napa
This is the temperature that water boils.
What is 212 degrees.
I am the sauce(s) with the Cauliflower Tempura.
What is garlic aioli and golden raisin chutney.