Infuse Hospitality

Meet Peter Rukule, our Head of Culinary and the creative force shaping how Infuse Hospitality brings food to life. Raised in the San Fernando Valley with deep ties to Latin and Greek food traditions, Pete learned early that meals are about connection, not just nutrition. He’s spent years building food programs, leading teams, and crafting menus that feel deeply human and exceptionally thoughtful. At Infuse, Pete’s vision is clear: menus rooted in identity, kitchens led with care, and food that supports community and workplace culture. He’s not here to just run kitchens, he’s here to make food meaningful again in every setting we serve. Read the post for even more insights: https://lnkd.in/ejD2N5-a #InfuseHospitality #CulinaryLeadership #MenuDesign #KitchenCulture #WorkplaceDining #FoodStrategy

Day 1 at the Society For Hospitality and Foodservice Management (SHFM) National Conference in Palm Springs, CA brought great conversations, familiar faces, and a strong sense of community. It’s always a privilege to connect with industry partners, vendors, and friends who care deeply about shaping what hospitality looks like in the workplace and beyond. One session stood out with a simple but powerful reminder: “It all started with a crazy idea.” - Kyle Scheele That sentiment resonates deeply with us. We’re a restaurant company at heart, and the idea that workplace dining deserves the same creativity, care, and intention as your favorite neighborhood spot is what drives us every day. Our very own Paul Fairhead, Anthony Nguyen, Peter Rukule, and William Githens are attending this year’s conference. If you’re there too, go say hi! There's a good chance they're having a hearty chuckle together, and always happy to talk all things hospitality. Lastly, word is there’s a dunk tank tonight featuring our CEO and SHFM Board Member Paul Fairhead. We’d recommend grabbing a few extra balls, just to be safe. #SHFM2025 #InfuseHospitality #WorkplaceDining #FoodPeopleCulture #PeopleFirst

Intentional hospitality is easy when you are small. Scaling it? That is the hard part. In this video, our CEO Paul Fairhead shares how Infuse approaches growth without losing what makes boutique hospitality feel personal. The full post breaks down how we build systems that support consistency, empower leaders, and keep hospitality rooted in real human connection. Check out the video. Then read the post for deeper insights: https://lnkd.in/eDaqw3wm #InfuseHospitality #WorkplaceExperience #HospitalityLeadership #BoutiqueService #AmenityStrategy #TeamCulture

We’re excited to share that our Chief Growth Officer, Wendy Powell, is speaking at the New York Office Leasing and Asset Management Conference.   Wendy will be talking about how companies are rethinking food service in the workplace. The focus will be on moving beyond convenience to create hospitality-driven experiences that attract talent, build culture, and support productivity.   We are proud to see her representing Infuse Hospitality at this important conversation about the future of the workplace.

Hospitality does more than welcome people. It builds culture. In this video, our Chief Growth Officer Wendy Powell shares how hospitality-first food programs can shape the energy of a space, create emotional connection, and reinforce brand values. It’s a quick look at a big idea. The full post dives deeper into how hospitality influences behavior, becomes part of a company’s identity, and turns workplace culture into something you can truly feel. Watch the video and read the post for even deeper insights: https://lnkd.in/gGJzUUnZ #InfuseHospitality #WorkplaceExperience #AmenityStrategy #HospitalityDesign #OfficeCulture #HybridWork #TenantRetention

Exciting news: Peter Rukule has joined us as our new Head of Culinary! Peter’s philosophy centers on chef-driven food, authentic flavors, and a hospitality-first approach that connects with guests. He also brings the expertise of a respected career in contract food management where he led national culinary strategy, innovation platforms, and sustainability programs across hundreds of locations in the US and abroad. His work has spanned markets from the Americas to Europe where he developed scalable concepts, built diverse culinary teams, and advanced sustainability commitments. This unique combination of restaurant-quality execution and global leadership is exactly what sets Infuse apart and with Peter guiding our culinary vision we are raising the bar on what workplace and amenity dining can be. We could not be more excited to welcome him to the team. Please join us in welcoming Peter to the team and celebrating the exciting road ahead.

Hospitality is evolving. Let’s talk about what’s next. We’re excited to launch Spilling the Tea, a new video series where we dive into the questions people in our industry are already asking, and a few they should be. Quick, candid, and designed to spark bigger thinking across space, service, and food. Our first edition is live: What Today’s Workforce Wants from Workplace Dining Programs https://lnkd.in/g4W9iJeP Got some tea you want spilled? Drop it in the comments or send us a message. It could be in the next episode!

We’re thrilled to announce the launch of our new website: infusehospitality.com The new site reflects where Infuse Hospitality is headed and brings clarity to our focus. We create hospitality-driven dining experiences that elevate modern environments. Whether it’s a workplace, commercial property, or unique space, we bring chef-driven food, passionate people, and heartfelt hospitality to the table. As a restaurant company serving clients in dynamic spaces, we don’t just operate. We embed ourselves into our partners’ culture, building programs that reflect their values, enhance their environments, and create meaningful experiences for the people they serve. Our services are designed to help our partners attract and retain tenants, engage employees and guests, and transform underutilized areas into vibrant destinations. Explore the site to see how we’re bringing this vision to life. As always, reach out to our team if you want to learn more or explore how we can support your space. #InfuseHospitality #HospitalityExperience #ChefDriven #WorkplaceDining #CommercialRealEstate #ElevatedExperiences #CorporateDining

We were thrilled to see Tapestry Bistro + Bar, one of our standout concepts, featured as a star restaurant at this year’s Best of the Bay. This was a signature event hosted by San Francisco magazine in celebration of their 70th anniversary. Our chef represented the Tapestry team with elegance and creativity, serving an unforgettable Ahi Tuna Tartar Muhammara that showcased the bold, seasonal flavors our culinary teams are known for. It was an honor to be part of this iconic evening alongside so many talented chefs and community leaders, all while supporting SFArtsED and their mission to empower the next generation of artists. Congratulations to the Tapestry team for this exciting recognition, and thank you to San Francisco Magazine for including us in such a meaningful celebration of San Francisco’s culinary and cultural excellence.

“It’s time to reimagine what food at work can really be.” — Paul Fairhead CEO of Infuse Hospitality With Paul taking the helm at Infuse Hospitality, we’re entering a bold new chapter focused on scaling our high-touch, chef-driven approach to workplace dining and amenities. The article dives into what’s next for Infuse, from expanding into new markets to redefining how food can elevate workplace culture. Thank you to FoodService Director Online and Tara Fitzpatrick for the feature! Read the full feature here: https://lnkd.in/ehwqmKNw