Editorial Board   Guest Author

Mr. Guidry

Lee Guidry

Executive Chef, Seagar's Prime Steaks & Seafood - Hilton

A graduate of Delgado Culinary Institute in New Orleans, Executive Chef Lee Guidry has spent more than 11 years in the culinary industry, honing his skills through various positions in Nashville, Chicago, and Crestview, Florida. His passion for cooking stems from his summers spent in the south of Sardinia, Italy where he learned classic and regional Italian preparations. He also worked with classically trained chefs from Germany, France, Spain and Japan absorbing the distinct philosophies of each region's cooking techniques. Drawing on his expertise in authentic Italian techniques and his extensive time exploring the flavors of the coast, Chef Guidry delivers a signature style and experience unique to Seagar's.

Before joining Seagar's Prime Steaks & Seafood, Chef Guidry dedicated two years to the Meli Cafe Group in Chicago, where he designed, executed and oversaw their first venture into dinner service. He also spent four years as the head chef at SushiSamba Rio in Chicago, where he was responsible for all aspects of the hot kitchen and worked side-by-side with Chef Shige-san, a certified Sushi Chef in the U.S. Before that, Chef Guidry worked as executive chef at Bound'ry in Nashville, where he designed seasonal menus featuring local products .

In addition to his culinary arts and chef training at Delgado Culinary Institute in New Orleans, Chef Guidry studied Psychology at the University of Southern Alabama in Mobile. He is also continuing his education through the ACF Florida program to obtain a certified executive chef title and is a certified foodservice manager in the state of Florida and the city of Chicago. He was voted "Top Ten Young Chefs" by Sarasota Magazine and nominated for "Best Chef Chicago" in 2012 by Best Chefs America.

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

Mr. Guidry can be contacted at +1 850-622-1500 or lguidry@hiltonsandestinbeach.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.