Editorial Board   Guest Author

Mr. Contreras

Brian Contreras

Director of Culinary Operations, Americas, Hyatt Place & Hyatt House

Brian Contreras was named director of culinary operations for the Hyatt Place and Hyatt House brands in February 2018. In this role, Chef Contreras supports more than 400 Hyatt Place and Hyatt House hotels in the Americas, which includes menu development, food and beverage training and design services consulting.

Most recently, Chef Contreras was responsible for reimagining the Hyatt Place breakfast experience, which now gives guests the option to choose from a variety of high-quality breakfast offerings that draw from food culture from five regions across the country, including the Atlantic, South, Heartland, Southwest, and West Coast. The complimentary breakfast for World of Hyatt members focuses on holistic, regional and craft food offerings that closely align with Hyatt's Food. Thoughtfully Sourced. Carefully Served. philosophy.

Originally from Arizona, Chef Contreras began his career at Hyatt in 2010 as a line cook at Hyatt Regency Scottsdale in Scottsdale, Ariz., and soon after was appointed to supervisor. He then served as chef de cuisine at The Driskill in Austin, Tex., where he oversaw the operations of the hotel's 1886 Cafe, The Driskill Bar and The Driskill Grill.

In 2016, Chef Contreras returned to Hyatt Regency Scottsdale as executive sous chef, where he was responsible for running the hotel's 10 food and beverage outlets, which included banquet operations, spa, in-room dining, and the market. Prior to Hyatt, Chef Contreras held a variety of roles at independent restaurants, including chef de cuisine at Eddie's House, a restaurant run by Chef Eddie Matney, a celebrity chef in Arizona.

Chef Contreras graduated from University of Arizona and Arizona Culinary Institute. He currently lives in Chicago with his family.

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

Mr. Contreras can be contacted at +1 847-864-2300 or brian.contreras@hyatt.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.