HotelsMag June 2012 | Page 54

F & B : THE EXECUTIVE CHEF
Dana Hauser , who became executive chef at The Fairmont Waterfront , Vancouver , this past February , is the first woman to ascend to that role at a Fairmont property .

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Dana Hauser is the Fairmont brand ’ s first female executive chef , a position she assumed at The Fairmont Waterfront , Vancouver , this past February . Despite that distinction bringing some extra attention , however , Hauser remains unfazed . “ I ’ ve worked pretty hard to get where I am ,” says Hauser , who has spent her entire
culinary career in hotels , starting at the Fairmont Jasper Park Lodge in 1998 . “ As a chef , there are a lot of pressures that come with the role . I don ’ t really think being female makes much of an impact in terms of the stresses I face .”
Hauser says she loves the big picture of working in a hotel environment and especially the fast-paced , dynamic nature of her current job . “ I could be doing anything from forecasting future business to writing menus , going out to the herb garden and
weeding or pouring water to feed the bees ,” she notes . “ There are so many different facets to being in the executive chef role .”
Malika van Reenen , executive chef at Cape Grace in Cape Town , South Africa , agrees . After working mostly in restaurants , van Reenen joined the hotel four years ago and has spent the past 3.5 in her current role . She notes that with a hotel being a 24-hour operation , she ’ s essentially on call all the time . “ It ’ s a tough job ,” says van Reenen , who is
currently single . “ I don ’ t think it ’ s a job I could do as passionately as I do now and be able to dedicate my time to a family .”
Despite the challenges , many in the industry hope to see more women advance to the executive chef role . “ I would really like to see more female chef job applicants ,” says Ivan Suardi , vice president of food and beverage for New World Hospitality , Hong Kong . “ I find that women chefs can bring a certain finesse and attention to detail to the work at hand .”
customers breakfast , lunch and dinner , so you need to know the basics .”
The bottom line Pous also must keep an eye on the bottom line at all his properties , and he requires his executive chefs to be solid businesspeople in addition to culinarians . Pous says it comes down to diligence — knowing the best ways to utilize ingredients you purchase , assessing menu prices and even finding serving dishes that can be both attractive and durable , like cast iron versus china .
Muraco notes balancing profitability with menu innovation need not be tough . “ You just need to be smart and a bit creative ,” he says . “ We cross-utilize most of our products . If we have scallops on the shop dinner menu , we will use scallops in the bar for one of our tapas plates .”
The Epic Hotel ’ s Reidt predicts the evolution of chef as businessman will only continue — “ a lot like how
Hollywood entertainers move into production and director roles ,” he explains .
Hyatt Regency Waikiki Beach ’ s Ullrich , however , isn ’ t looking too far ahead . “ We are in a business where no day is the same as another ,” he notes . “ It ’ s the same with the future . I cannot sit here and predict what I will do in five years ’ time as an executive chef . Don ’ t think you know once you ’ ve been to one hotel how an executive chef operates . Be open . It ’ s exciting .”
52 HOTELS June 2012 www . hotelsmag . com