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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.