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[NYC] Rouge Tomate: Director of Operations

Environmentally conscious cuisine and Farm-to-Table concepts are picking up steam in the American market.  Recent campaigns and documentaries have launched a cultural shift toward sustainability. Eco-friendly, organic ingredients are rather trendy as a result. And Rouge Tomate, in New York City, was one of the first to the scene. Executive Chef Jeremy Bearman and Pastry Chef James Distefano

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[CA] Carmel Valley Ranch: Hotel General Manager

Kick up your feet and turn off your phone, with a welcome escape from the city life. Deep in the heart of the Santa Lucia Mountains, comes the soft glow of candle light from Carmel Valley Ranch. A short trip from Monterey and Santa Cruz, you can feel miles away in your own backyard. Cozy

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[NYC] Yotel: CFO, Director of Sales and Marketing

Yotel New York, both a high-concept hotel and trendy nightlife venue, has something for travelers and locals alike. Recently voted one of the Best New Hotels in New York by AOL Travel, it couples a convenient Midtown location with innovative, high-tech amenities. Each cabin embraces a chic, minimalist design, inspired by Japanese Capsule hotels. Tech-savvy business

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