Editorial Board   Guest Author

Mr. Molloy

Michael Molloy

Executive Chef, Wyndham Grand Jupiter

With more than 16 years of culinary experience, Michael Molloy is now overseeing culinary staff and operations as the executive chef of Wyndham Grand Jupiter at Harbourside Place. A key figure in pre-opening efforts for several upscale and luxury properties, Mr. Molloy was brought on to lead the culinary direction for the new upscale hotel in Jupiter, Florida. Most recently, Mr. Molloy was responsible for five food and beverage outlets as executive sous chef of the Wyndham Grand Orlando Resort Bonnet Creek, where he also helped develop menus and food concepts at the resort's award-winning deep blu seafood grille. Having earned its reputation as one of Orlando's best restaurants, the deep blu seafood grille concept is now open at Wyndham Grand Jupiter as the property's main restaurant. Influenced by the farm-to-table movement, Mr. Molloy's menus reflect a concentrated effort to deliver outstanding, sustainable dishes that also support local farmers, fish mongers and businesses. He connects to the local culture through his use of simple, fresh ingredients, allowing his flavors to tell the story of the dish and the surrounding area - ultimately focusing on offering unique takes on Jupiter's favorites and providing our guests with an unrivaled dining experience. In addition to his history with the Wyndham Hotels and Resorts® brand, Mr. Molloy's background includes culinary positions at the Don Cesar in St. Petersburg, Florida, the Royal Pacific Resort, a Lowes Hotel, in Orlando, Florida, and The Gaylord National Resort Convention Center in Washington D.C., the largest convention hotel on the east coast. Mr. Molloy earned his associate's degree in culinary arts from The Pennsylvania Culinary Institute before moving to Florida to start his career. Mr. Molloy has worked his way from line cook to executive chef and has experience and skill in all aspects of culinary hospitality, from the basics of operations to serving groups of 10,000 people. He is utilizing his experience and passion to bring Jupiter's culinary scene to life for both travelers and local residents.

Please visit www.wyndhamgrandjupiter.com for more information.

Mr. Molloy can be contacted at 888-215-2756 or michael.molloy@wyn.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.