HMSHost Corp. has appointed Derryl Benton its vice president of business development, responsible for developing and overseeing key client relationships.
“We are very pleased Derryl is joining the HMSHost business development team,” says HMSHost Executive Vice President and Chief Development Officer Steve Johnson. “Derryl has been an industry icon for over 20 years and his leadership qualities and strong relationships within the concession industry will be a great asset to our organization.”
Previously, Benton held leading development roles at Hudson Group. Prior to that, he was the director of concessions and Disadvantaged Business Enterprises for the Greater Orlando Aviation Authority. Before joining the airport industry, he was vice president of SunTrust Bank.
In other HMSHost news…
The company will be sponsoring the 2015 James Beard Foundation Awards.
The awards encompass all facets of the dining world, from chefs to cookbook authors, and are considered the highest honor for food and beverage professionals in North America. The ceremony will be in Chicago, the first time it has been outside New York City.
“We are very proud and excited to be a part of this prestigious event,” says Tom Fricke, president and CEO of HMSHost. “Chicago is truly a world-class city with world-class culinary taste, so it is only natural that the James Beard Awards would be held here. Mayor Emanuel worked tirelessly to secure this event, not surprising given his continued dedication to attracting the very best chefs and restaurants to Chicago.”
The James Beard Foundation Awards honor culinary professionals for excellence and achievement in their field and who continue to emphasize the foundation’s mission: to celebrate, preserve and nurture America’s culinary heritage and diversity.
“HMSHost is sponsoring this event as a celebration of Chicago’s culinary excellence, something we have been committed to providing this city for the last two decades,” says Fricke. “We are proud that many of HMSHost’s partners have had their menus developed by the very best culinary experts in the world.”
