Editorial Board   Guest Author

Mr. Sanchez

Frank Sanchez

Executive Chef, Chicago Downtown Marriott

Chicago Downtown Marriott Magnificent Mile Executive Chef Frank Sanchez, formerly the hotel's executive sous chef, oversees all culinary operations at the hotel and its F&B outlets, Harvest Restaurant and Rush Street Pantry, including management of the hotel's rooftop garden and beehives.

Chef Sanchez also operates a year-round, on-site experience to create food from scratch that gives customers fresh and nutritional options. Chef and his team begin the seedling process of planting product that can be grown indoors, along with rotating crop of micro-greens. He strives to grow product, reduce the hotel's carbon footprint and create an interesting narrative for the hotel and restaurants.

As well as menu planning, Chef Sanchez executes the garden aesthetics, as the rooftop garden can be seen from 36 of the hotel's 46 floors and from the fitness center, which is located on the same floor as the rooftop garden. The neat rows and tight lines in the boxes are an extension of the kitchen, and show guests that there are crops growing.

Chef Sanchez has been with the company since 2010 and has demonstrated superior leadership in the culinary department. Prior to joining the Chicago Marriott, Chef Sanchez led kitchen operations as executive chef at Coronado Island Marriott Resort and Spa and led the banquet kitchen at JW Marriott Tucson Starr Pass Resort & Spa.

Chef Sanchez's career highlights include creating the first-ever beer festival on Coronado Island while at Marriott. Before being hired by Marriott, Chef Sanchez graduated with a degree in business management from the University of Arizona in 2005.

Please visit http://www.marriott.com for more information.

Mr. Sanchez can be contacted at 312-836-0100 or frank.sanchez@marriott.com

Coming up in January 2020...

Mobile Technology: Meeting Tech Expectations

What once seemed futuristic is now the norm, owing to the escalating developments in mobile technology, and hotels must continue to innovate in order to meet guest expectations. In a recent study from Mower, 65 percent of guests said they would gladly pay more for a hotel that provides the mobile technology they deem essential. The same study shows that 44 percent of travelers are more likely to book a smart hotel, and nearly 7 in 10 want to use smart devices provided by the hotel. And how do guests wish to use all this technology? A majority expressed a desire for mobile check-in and check-out, and mobile payment options. They also want to be able to stream content from their phone to the TV; to make service requests of the hotel staff; to control in-room lighting, temperature and sound; to order food and beverages; and to request a wake-up call - all from their mobile device. Guests also expressed preferences for robust wi-fi and convenient device charging ports throughout the hotel. They also appreciate the use of hotel branded apps which allow a guest to book a room, access loyalty programs, receive discounts and rewards, and even use the app to choose the room, floor and view they prefer. Some hotel apps also allow a customer to track their charges throughout their stay, rather than waiting to receive a bill at the end. Finally, mobile tech lounges are popping up more frequently in some hotels. These lounges offer guests the opportunity to perform tasks like airline check-ins or access to local info guides, but they also provide a place where guests can comfortably get some work done outside their room. The January Hotel Business Review will report on what some hotels are doing to meet their customers' expectations in the mobile technology space.