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 July 2020...

Hotel Spa: Back to Nature

As the Wellness Industry continues to expand, hotel spas are also diversifying, placing a greater emphasis on overall well-being. For some spas, this means providing clients with all-inclusive packages that include fitness classes, healthy dining, and offsite leisure activities, in addition to their core services. For example, spas near ski resorts are offering packages that include lift passes, pre-ski yoga sessions, after-ski dinners and spa treatments. Other spas are offering packages that include massages, saunas, mineral baths, hot springs, and recreational hiking and snowmobile activities. These kinds of spa offerings are also part of a "Back to Nature" movement that encourages guests to get out and experience the healing qualities of nature. One such therapy is the Japanese practice known as "forest bathing" which has become popular with spas that are near wooded areas. This practice relies on the ancient power of a forest for promoting a sense of health and well-being. Other spas are incorporating precious metals and stones into their health and beauty treatments - such as silver, gold, pearls and amber. Silver ion baths relax the body and mind, reduce fatigue, and restore energy balance. Gold keeps skin radiant and can even treat various skin diseases and infections, due to its antibacterial qualities. Amber is used to calm the nervous system and to relieve stress. Other natural products and therapies that are increasingly in demand include sound therapy, cryotherapy, infra-red saunas, and even CBD oil, which is being used in massages, facials and foot scrubs, providing a new form of stress relief. The July issue of the Hotel Business Review will document these trends and other new developments, and report on how some hotel spas are integrating them into their operations.