Today's episode, David Millili and Steve Carran sit down with Chef David Fingerman, Corporate Executive Chef at Staypineapple, live from The Atwood in Chicago. From delightful afternoon treats to Chicago’s gritty, authentic food and dive bar culture, Chef David shares what makes Staypineapple’s F&B program pop, and why hospitality is more personal when the staff has a hand in the experience.In this episode, you’ll learn about:The signature 3PM pick-me-up featuring pineapple-shaped cookies and fresh coffee.How Staypineapple’s path water bottles and lobby water bars keep guests hydrated without the waste.Why drinks at The Atwood are more meaningful—with staff-named creations that fuel pride and performance.Why Chicago’s soul is found in its cash-only neighborhood bars, not the flashy cocktail lounges.Watch the FULL EPISODE on YouTube: https://youtu.be/aencrVr7krM Join the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Staypineapple: https://www.staypineapple.com/Atwood Chicago: atwoodchicago.com David Fingerman on LinkedIn: https://www.linkedin.com/in/david-fingerman-21763a76/For full show notes head to: https://themodernhotelier.com/episode/196Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

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