F & B
Old Man & the Sea Villa in Aruba has an open kitchen where guests can prepare local specialties in a casual atmosphere .
ADAPTING THE SPACE The semi-permanent outdoor kitchen was initially intended as a concert space , Hanes says . “ We originally wanted to make it a stage for bands to play , but sound issues made us stop that project ,” he says . The temporary restaurant has two stoves , a barbecue grill and seats overlooking the pool and the beach . Guests can watch as chefs prepare dishes such as Indonesian fried rice and seafood . “ In my opinion , people don ’ t go out to eat just for nourishment anymore ,” Hanes says . “ They go out for entertainment , and being able to interact with the chefs while they cook their meals adds excitement to the dining experience .”
The menu reflects the natural environment . “ Basically we avoid things that are deep-fried because it doesn ’ t work ,” he says , instead offering fresh salads , stir fries , “ anything light and healthy .”
During breakfast service , the outdoor kitchen becomes a buffet . Porters bring products from the hotel ’ s indoor kitchen to the outdoor area where raw product is displayed on ice so it stays fresh and guests can see the ingredients in their meals .
At the Desert Riviera Hotel in Palm
Springs , California , an 11-room boutique hotel , guests can use a complimentary outdoor kitchen complete with grill and a garden of herbs and fresh vegetables like tomatoes and peppers . “ We ’ re a small property , so it ’ s a nice way to bring people together ,” says Misty Roland , general manager of the 3-star hotel , owned by
“ BEING ABLE TO HOST OUR GUESTS IN OUR KITCHEN IS A GREAT WAY TO CELEBRATE AND CREATE CONNECTIONS ”
— MISTY ROLAND
husband and wife team Rick and Martha Stephen . “ Being able to host our guests in our kitchen is a great way to celebrate and create connections ,” she says . The kitchen includes two gas grills near the pool . Guests can eat at the hotel ’ s fire table .
" WIND , SAND AND BUGS " Outdoor kitchens come with specific challenges for operators – namely the elements , and how to deal with them . “ The downsides of having an outdoor kitchen is wind , sand
and bugs ,” Hanes says . The team used trial and error to find the best location for the kitchen but wound up moving it a few times . “ It ’ s open air on all sides , so we have to think about how that ’ s going to impact the dining experience ,” he says .
The wind blew sand into guests ’ faces and their food , and blew out the pilot lights on the stoves . “ We assumed it worked one way , but then ( the wind ) would bounce off of the buildings and go many different ways ,” he says . Today , the cooking area is front and center , giving guests a view over the pool and ocean and cooks a shorter walk to the main kitchen .
Cleanliness is paramount . “ We ’ re always thinking about sanitation and hygiene ,” Hanes says . The outdoor kitchen has sinks and sanitation buckets , but fewer drains than a normal kitchen , so drainage and ensuring those drains function properly is an issue , he says . “ We also have to bring raw product from the main kitchen in the hotel to the outdoor kitchen and keep it at the right temperature ,” he says .
Over the course of a breakfast , lunch or dinner shift , the 15-person outdoor kitchen team refills and replenishes ingredients
48 hotelsmag . com July-August 2017