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 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.