Editorial Board   Guest Author

Mr. Hildebrandt

Patrick Hildebrandt

Executive Chef, Texican Court Hotel

Patrick Hildebrandt, Executive Chef of Valencia Group's Texican Court, has over a decade of first-class experience in the hospitality and restaurant industries. He was first introduced to the comradery and passion that the kitchen atmosphere invokes in high school when he was a dishwasher. Since then, he has worked his way up in kitchen positions that included chef tournant, chef de cuisine and executive sous chef.

Chef Hildebrandt currently oversees Texican Court's food and beverage operations, including the tequila bar, Two Mules Cantina restaurant, the pool area as well as catering operations. He brings premier cooking experience to his position as the executive chef at Texican Court, having worked as a sous chef and executive sous chef at several establishments previously including Sweet Basil in Vail, Colorado, and the Empty Stomach Group in San Antonio, Texas. Prior to his current position at Texican Court, he was the executive chef at The Hollow in Georgetown, Texas.

Chef Hildebrandt's cooking features original, inspired dishes with native Texan flavors that highlight smoky elements and is styled after the rustic cooking and great diversity of cuisine found throughout the Southwest. His blend of bold and spicy southwestern flavors recently earned him a nod from CultureMap Dallas, where he was nominated and named a finalist for the 2019 CultureMap's "Rising Star Chef of the Year."

When Chef Hildebrandt is not tending to his smoker or dreaming up a new and unique recipe for Texican Court's menu, you can find him either golfing, enjoying a glass of whiskey or out on a hunting trip.

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

Mr. Hildebrandt can be contacted at +1 469-577-4599 or phildebrandt@valenciagroup.com

Coming up in March 2020...

Human Resources: Confronting a Labor Shortage

With the unemployment rate at its lowest level in decades (3.7%), what has always been a perennial problem for human resource professionals - labor shortage - is now reaching acute levels of concern. It is getting harder to find and recruit qualified applicants. Even finding candidates with the skills to succeed in entry-level positions has become an issue. In addition, employee turnover rates remain extremely high in the hotel industry. As a result of these problems, hotel HR managers are having to rethink their recruitment strategies in order to hire the right talent for the right job. First, hotels have been forced to raise their wages and offer other appealing perks, as a way to attract qualified candidates. Secondly, HR managers are reassessing their interviewing techniques, focusing less on the answers they receive to questions and more on observable behavior. Part of this process includes role-playing during the interview, so that the recruiter can gauge how a candidate works through specific problems and interacts with other team members. Additionally, some HR managers are also creating internal talent pools as a way to address labor shortages. Instead of utilizing department resources to find new hires with specific skills for needed positions, hotels are cultivating talent pools internally and preparing their employees to assume leadership roles whenever the time comes. They are also placing greater emphasis on a company culture that is more performance-based, as a way to curb employee turnover, increase employee satisfaction, and assure higher levels of customer service. Finally, recognizing the importance of employee retention as a way to lessen the impact of a tight labor market, some HR managers are instituting generous reward programs in order to retain their top performers. The March Hotel Business Review will explore what some HR professionals are doing to address these and other issues in their departments.