OCTOBER 2018
Vol . 52 , No . 8
31
FOOD & BEVERAGE
THE EVOLUTION OF THE EXECUTIVE CHEF
“ This is something we talk about constantly in the hotel world . It ’ s really dependent on the property and what they ’ re trying to execute .”
That ’ s Rafe Gabel , SVP of restaurant operations at hospitality-oriented design and consulting firm Puccini Group . He ’ s talking about the structure of F & B operations — the traditional model of executive chef at the top of the hierarchy and newer models that drop the executive in favor of several highly qualified chefs de cuisine . With potential benefits like lower turnover and higher levels of chef expertise and dedication , the idea of playing with operational models with less of a top-down approach is an appealing one to some .
DEPARTMENTS
ABOUT THE COVER
In May , Hyatt Centric opened its first property in India , the Hyatt Centric Bangalore MG Road ( see Design , p36 ). The most interesting and challenging part of the project , according to one of the project ’ s designers , was “ how to adapt the American brand to a local context .” And the way that mission unfurled ? Plenty of research , resulting in design “ for an ‘ attitude , not an age ’; a guest who thinks differently and seeks novel , local and real experiences , and values memories over physical objects .”
7 EDITOR ’ S DIARY
Activist hotelkeeping
12 TRENDING
Caribbean comeback
Harassment policies
Shinola
45 TECHNOLOGY Chatbot labor
49 SALES & MARKETING
Wellness for kids
53 SUPPLYLINE
56 PRODUCTS
64 CHEF ’ S LIFE
Ryan Beaudoin , Ocean House , Watch Hill , Rhode Island
2 hotelsmag . com October 2018