HotelsMag July-August 2018 | Page 42

F & B

WHEN FOODIES go to the

SPA

THE PRESSURE IS ON FOR CHEFS TO CREATE INNOVATIVE , HEALTHY CUISINE THAT ' S DELICIOUS , ATTRACTIVE AND ON-TREND .
Contributed by RAINI HAMDI

Foodies are fast becoming the best friend of wellness resorts : These highly inquisitive , knowledgeable epicureans want to visit spas without sacrificing taste , presentation or sustainability , and they are challenging chefs to create Instagrammable food that is sexy to the eye , delicious on the tastebuds and good for the body .

As well , the current focus on the impact of F & B consumption on the environment is fueling new ideas in wellness cuisine , and chefs are rising to the occasion .
“ In recent years , studies , documentaries , articles and social media have brought attention to both the damage caused by the food industry and the health benefits of eating well . This buzz has also increased the public ’ s awareness of the wellness sector , helping to validate the importance of mindful eating ,” says Pete Ghione , executive chef of Tucson , Arizona-based Canyon Ranch U . S ., which runs two wellness destination resorts and spa / fitness centers on land and at sea . He adds : “ I give a lot of credit to chefs whose diligent work has helped to overcome the stereotype that eating healthy is the equivalent to eating medicine . On today ’ s menus , we see chefs , including myself , embrace superfoods and use many creative techniques to maximize flavors combined with artful presentations to produce dishes that are appetizing to the eyes , tastebuds and the body . It ’ s those dishes that our guests are excited to show off to their friends .”
Even at spas , foodies will never be less obsessed with taste or presentation . “ If that were the case , you would see spa cuisine on an episode of ‘ Fear Factor ,’” Ghione jibes .
If anything , they are more obsessed . “ The array of philosophies and topics around healthy eating makes them fussier ,” points out Phoebe Boonkerd , wellness and business development director of Amatara , a wellness resort in Phuket , Thailand .
Eve Persak , nutrition adviser of Singapore-based luxury operator Como Hotels & Resorts , says it ’ s not just foodies who are becoming wellness buffs — spa aficionados are becoming foodies . “ Nutrition information has never been more abundant , options for healthy eating have never been so diverse and the public has never been more interested ,” she says .
SUSTAINABILITY FOCUS “ Foodies are becoming far more ‘ fact ’ -conscious . They want to know the background behind each dish , what each ingredient is , how they are prepared and what the health
40 hotelsmag . com July / August 2018