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The gas grill kitchen area at Desert Riviera in Palm Springs , California , is used by the hotel ’ s chef , who prepares meals for guests of the 11-room boutique using vegetables and herbs from the property ’ s garden , or by adventurous guests themselves , who can then eat at the “ fire table ” nearby . “ Being able to host our guests in our kitchen is a great way to celebrate and create connections ,” says Misty Roland , general manager .
OUTDOOR KITCHEN SETUPS BRING THE RESTAURANT EXPERIENCE OUT OF THE HOTEL – ALONG THEIR OWN UNIQUE CHALLENGES .
Contributed BY KORSHA WILSON
If you ask Jonathan Vieria the best part of the Old Man & the Sea Villa hotel , he ’ ll say that it ’ s how familiar , or familial , it is .
“ It feels like you ’ re visiting your favorite aunt or uncle ,” he says of the six-bungalow property on the southwestern coast of Aruba . “ Our outdoor kitchen is great because guests can open a bottle of wine , cook some steaks and relax .” Vieria , manager of the recently renovated property , runs daily operations with his mother .
Open kitchens offer hotel guests an experience and a view along with a meal . Vieria sees the outdoor kitchen as a chance for guests to feel like a local . “ It has a feel of family gatherings around the campfire ,” he says . For hotel operators , the challenges of running an outdoor kitchen are as unique as the experience .
At the Aston Canggu Beach Resort , a 93- room hotel in Bali , Indonesia , guests can enjoy a meal with a view of the Indian Ocean at the property ’ s 144-seat UpZcale Sky Dining Room and Bar , which serves Indonesian seafood and rice dishes . “ It ’ s fun and it ’ s fresh ,” says Winston Hanes , director of operations at Archipelago Group , which runs more than properties in Southeast Asia .
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