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 September 2019...

Hotel Group Meetings: Uncommon Destinations

The last few years have been good to the Hotel Group Meetings industry and that trend is expected to continue into 2019. Planners are brimming with confidence due to an expanding economy and increased job creation, which typically results in a boost in corporate meetings. Given this promising outlook, planners are trying to outdo themselves to satisfy the high expectations of their clients. One notable trend is to integrate unusual settings into the meeting experience, hosting groups at local zoos, aquariums, museums, event centers, or other outdoor facilities. The goal is to embrace uncommon destinations, rather than a typical hotel conference room, so that meetings can be memorable, unique and stimulating. This is also part of another trend which is to support all things local - from hosting events at landmark city venues; to catering through local restaurants, food trucks and microbreweries; to hosting off-site excursions like agri-tours, athletic events or scenic 5k routes. However, though the setting might be spectacular, there are still some bedrock components that must be provided to ensure a successful meeting. Free, high-speed Wi-Fi is still one of the most requested services. Planners have to make sure that a comprehensive communication infrastructure is in place so clients can easily connect - and stay connected - to the network throughout the entire meeting experience. Also, technology tools can be used to streamline the booking, registration, and check-in process, and Radio Frequency Identification (RFID) materials can be utilized to ensure seamless access to conference events. There are also numerous software tools that encourage audience participation, as well as integrating polls, Q&A, surveys and games into speakers' presentations. The September Hotel Business Review will examine issues relevant to group meetings and will report on what some hotels are doing to promote this sector of their operations.