F & B : THE EXECUTIVE CHEF
At Andaz 5th Avenue in New York City ,
Executive Chef Vincent Muraco aims to keep menus interesting but still straightforward and uncomplicated .
positions ,” says E . Michael Reidt , executive chef at the Epic Hotel , a Kimpton property in Miami . “ The squeeze on the economy has forced us to run leaner businesses and has chefs wearing more and different hats .”
Many hats Preparing for and executing the launch of Dusit Thani Maldives this past February forced Executive Chef Jaume Esperalba to wear plenty of hats . Not only did he design new concepts for the three restaurants and two bars at the resort , he did it in a fairly remote location — Mudhdhoo Island in Baa Atoll , 35 minutes by seaplane from Malé . “ We can ’ t just nip out to the local store to pick something up ,” Esperalba says . “ We also have 100 luxury villas with extensive room service menus to cater to , as well as the five bars and restaurants . Personalization is our specialty , so you can imagine the range of requests that are possible .”
David Bedinghaus also is familiar with blazing new trails . When he took over as executive chef at Kirimaya Golf Resort & Spa and Muthi Maya Forest Pool Villa Resort in Khao Yai , Thailand , last August , one of his main projects was starting an on-site organic farm to grow herbs and vegetables for the properties . That space currently spans 1 acre ( 0.4 hectare ), with another acre to be added soon .
Bedinghaus brings more than 30 years of experience — largely throughout Asia — to the role , although he was born in Cincinnati , Ohio , and still sometimes struggles with his position as an expatriate in a leadership position . “ As an expatriate you are expected to be a role model and to mentor talent in every aspect of the business — not just culinary skills ,” Bedinghaus says .
Those kinds of people skills are becoming more important than ever for executive chefs . “ My main focus is to select the right culinary talent ,” notes Roberto Holz , executive chef at Hotel Arts Barcelona , Spain . “ It is all about leading the teams and helping them grow , guiding and supporting them .
Scott Thomas Dolbee , executive chef at L ’ Auberge Del Mar in Del Mar , California , likens his job to that of a football team ’ s head coach . “ I have to start with getting the right players ,” Dolbee says . “ I ’ m only as good as my crew . It ’ s the cooks that really do the work .”
Shortly after Dolbee took over as
David Bedinghaus , executive chef at Kirimaya Golf Resort & Spa and Muthi Maya Forest Pool Villa Resort in Khao Yai , Thailand , has started a 1-acre ( 0.4-hectare ) on-site organic farm to grow herbs and vegetables for the properties .
executive chef this past January , he changed the entire menu at the hotel ’ s signature restaurant , Kitchen 1540 , in just one day . The new menu is more challenging for his entire staff , which Dolbee says is a good thing for team engagement . “ The kitchen is excited about it , the service staff is excited about it and we ’ re getting a lot of really great comments on the food ,” he notes . “ As a package , I think it makes everybody feel really good about where they are and what they ’ re doing , which is key .”
The cutting edge As hotel kitchens look to attract top talent and compete against independent restaurants in their markets , staying on
www . hotelsmag . com June 2012 HOTELS 49