The Sarasota Modern Appoints J. Christopher Ayala as Director of Culinary Program

New Chef to Influence and Expand Food & Beverage Offerings at Modern Hotel

USA, Sarasota , Florida. September 26, 2019

The Sarasota Modern, A Tribute Portfolio Hotel, part of Marriott International, Inc., is pleased to announce the appointment of J. Christopher Ayala as its new director of culinary program. In this role, Ayala will be responsible for overseeing the hotel's entire culinary operation, including Rudolph's, in-room dining, and the catering and banquet offerings.

With more than a decade of high-level expertise, Ayala joins The Sarasota Modern from La Tienda Importing Company, where he served as executive chef. Known for his classic flavor combinations that are familiar and comforting, the Massachusetts-turned-Nashville native grew up cooking alongside his father in the kitchen at a young age. It was during this time he discovered his passion for food, while creating some of his fondest memories as a child.

Ayala solidified a deep appreciation for fresh ingredients and the culinary process during first job at Great Wolf Lodge in Williamsburg. Shortly after, Ayala completed his education at the prestigious Culinary Institute of America in Hyde Park, New York, where he was voted "Best Teen Hispanic Chef" by Mamiverse magazine. Gaining top-notch perspective, Chef Ayala further defined his culinary skills while working in fine dining at country clubs and small restaurants, with tenure as an executive sous chef in Nashville.During his leisure time, Chef Ayala enjoys spending quality time with his family, as well as experimenting with new ideas and techniques at his home kitchen.

Situated in the heart of downtown, within the epicenter of the urban ‘Rosemary District,' The Sarasota Modern is an 89-room luxury boutique hotel that fuses captivating architecture with minimalist design and artistic flair, creating the ultimate space for the modern thinker. Inspired by European design and 1940s modernism in South Florida, the hotel blends indoor and outdoor living through seamless lines accessorized with two aqua pools, a hot tub and crisp white private cabanas, creating micro-paradises within a resort-style atmosphere. The premier backdrop of a vibrant social scene, the hotel features unconventional entertaining spaces, 10,000 square feet of meeting space, relaxing spa services and tantalizing flavor at Rudolph's, a curated restaurant and downtown Sarasota's new hot spot for fresh, local cuisine. The Sarasota Modern -- where design, culture and play collide.

For more information, please call The Sarasota Modern at 941.906.1290 or visit www.thesarasotamodern.com. The Sarasota Modern is located at 1290 Boulevard of the Arts, Sarasota, FL 34236.


J. Christopher Ayala, Director of Culinary Program
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Tags: The Sarasota Modern, hotel appointment, culinary program, J. Christopher Ayala

About The Sarasota Modern

Media Contact:

Jennifer Jackson
Account Manager
The Zimmerman Agency
T: 850-668-2222
E: jjackson@zimmerman.com
W: http://www.zimmerman.com

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Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.