Editorial Board   Guest Author

Mr. McDowell

Marc McDowell

Executive Chef, Makena Beach & Golf Resort

Since his appointment as Makena Beach & Golf Resort’s Executive Chef in October 2010, Chef Marc McDowell has revolutionized the resort’s culinary program, with creative menu development, providing expert direction and training to the resort’s culinary team, and overseeing food production in the resort’s four restaurants and catering department. Trained at the prestigious Culinary Institute of America, Hyde Park, New York, Chef McDowell has a background in French cooking, specializing in a fusion of exotic herbs and spices with fresh Hawaiian ingredients to create new flavor profiles for the palette. His professional experience includes senior culinary positions at the Grand Wailea Resort, Maui and most recently as the Executive Sous Chef at the Ritz Carlton in Kapalua, Maui. Chef McDowell’s passions for foods that are fresh and wholesome have inspired at Makena a new focus on seasonal offerings that are served in their peak window of freshness. In addition, since his arrival, the kitchens at Makena have baked their own breads and make their own sauces, stocks, soups and salad dressings due to his classic “made-from-scratch” approach to food preparation. “I want the Makena food experience to be beautiful and delicious,” says McDowell, “Not only do I want our guest to experience favorable and quality food but I want to develop my culinary staff’s sensibilities to fresh ingredients, fresh flavors, and a fresh outlook on cooking. My mantra is “Fresh! Fresh! Fresh!” Chef McDowell is also a Certified Master Gardener having developed a resort herb garden featuring a wide selection of 90 exotic herbs, 100 plus vegetables, and over 8 varieties of butterfly flowers. His plans for Makena also include the addition of an aquaponics garden, a combination of aquaculture (raising fish) and hydroponics (growing plants without soil). This new sustainable method of farming is being recognized worldwide as an exceedingly viable method of food production. To top it all off, Chef McDowell also has a passion for garde manger skills and techniques. He delights guests to intricate carved fruit presentations and spectacular ice carvings that can be found at the resort’s famed Sunday Brunch. Chef McDowell remains active in the community working with high school students to set up gardens. He hopes to one day have a Farmer’s Market right in the resort’s parking lot for which these students can sell their locally-grown produce. Big dreams and ambitious goals keep Chef McDowell constantly engaged with his staff, local farmers and suppliers, restaurant guests and other members of the community. He says, “The opportunity to lead the culinary team has unleashed my creativity and opened new doors to my love for sustainable farm-to-table eating, a love that I hope to inspire in those around me.” And with his infectious can-do attitude, it is hard not to be inspired.

Mr. McDowell can be contacted at 808-875-5850 or mmcdowell@makenaresortmaui.com

Coming up in March 2018...

Human Resources: Value Creation

Businesses must evolve to stay competitive and this is also true of employment positions within those organizations. In the hotel industry, for example, the role that HR professionals perform continues to broaden and expand. Today, they are generally responsible for five key areas - government compliance; payroll and benefits; employee acquisition and retention; training and development; and organizational structure and culture. In this enlarged capacity, HR professionals are no longer seen as part of an administrative cost center, but rather as a member of the leadership team that creates strategic value within their organization. HR professionals help to define company policies and plans; enact and enforce systems of accountability; and utilize definable metrics to measure and justify outcomes. Of course, there are always new issues for HR professionals to address. Though seemingly safe for the moment, will the Affordable Care Act ultimately be repealed and replaced and, if so, what will the ramifications be? There are issues pertaining to Millennials in the workforce and women in leadership roles, as well as determining the appropriate use of social media within the organization. There are new onboarding processes and e-learning training platforms to evaluate, in addition to keeping abreast of political issues like the minimum wage hike movement, or the re-evaluation of overtime rules. Finally, there are genuine immigration and deportation issues that affect HR professionals, especially if they are located in Dreamer Cities, or employ a workforce that could be adversely impacted by federal government policies. The March Hotel Business Review will take a look at some of the issues, strategies and techniques that HR professionals are employing to create and sustain value in their organization.