F & B : Authenticity
The local truffle hunter and his four-legged friend escort Il Salviatino guests on an expedition to source part of their meal .
on a journey with our sense-of-place approach to food and drink , we also understand that some people want to stay firmly in their box ,” says Philip Mahoney , vice president , food and beverage , Carlson Rezidor Hotel Group , Brussels . “ We have to respect this and just encourage them to take little steps .”
“ Even traditional American items can have a local touch . A cheeseburger can feature a local cheese and the grass-fed beef can be sourced from a local farmer ,” Spiegel says .
Whether a small touch or grand gesture , F & B programs embracing authenticity by being true to their brand and their location are reaping praise and loyalty from travelers .
For F & B operations striving for authenticity , the menu is only half the equation .
“ The design of the interior is what can add authenticity to the restaurant ,” says Dana Kalczak , vice president of design , Four Seasons Hotels and Resorts . “ Capturing that unique sense of place can be achieved through regional construction methods and traditional colors , indigenous woods and stones , and local artwork .”
Perched high in Banyan trees in the Maldives , Nest at Per Aquum Niyama is a tree-house restaurant that wows guests with its dramatic jungle setting and authentic Asian cuisine , highlighting seasonal
Authenticity off the plAte produce from the chef ’ s own island garden . About 20 feet ( 6 meters ) in the air , dining “ pods ,” are connected by wooden pathways and accessed by spiraled staircases .
While the Nest team faced challenges — including how to get food up and down those staircases ( a dumbwaiter saved the day )— ROI has been strong and the space is always booked , says Chef Jayadi Suwito .
Whisper Creek Farm : The Kitchen at the JW Marriott Orlando , Grande Lakes , serves food sourced on the resort ’ s 7,000-squarefoot Whisper Creek Farm . Focusing on the “ farm ” experience , the restaurant features a full-display kitchen that engages guests ’ senses before they even taste the food . Rustic wooden tables and a commissioned mural of the farm itself add to the homey atmosphere . A bell rings at 5 p . m . to start dinner service , evoking the memory of a mother ringing a bell to call children home for dinner .
Even small design touches can tell the story of a hotel ’ s city or region . “ I ’ m a big believer in using local potters or ceramicists ,” says Corey Nyman , director of operations , The Nyman Group . “ You don ’ t have to use all their dishes , but try incorporating a piece or two — maybe serve from a great bowl by a local potter . People get excited by this .”
“ The Larder concept is designed to have layers of locality , artisan artwork and design on top of core design features ,” says Philip Mahoney , vice president , food and beverage , Rezidor Hotels . “ This will be seen in the new Radisson Blu at Accra Airport where Ghanaian design and tableware will shine through , eschewing the more obvious international vanillas one might expect .”
Alfresco dining at rustic tables adds to the ambiance at Whisper Creek Farm : The Kitchen at JW Marriott Orlando , Grande Lakes .
www . hotelsmag . com October 2015 HOTELS 41