Editorial Board   Guest Author

Mr. Rebolledo

Cristian Rebolledo

Director of Food & Beverage, Executive Chef, The Harbor Club

Cristian Rebolledo is a graduate of the legendary Culinary Institute of America.  Chef Rebolledo's expertise has flourished under the tutelage of some of the world's best chefs including Joan Roca i Fontane and Ferran Adria. Having worked in Europe, South America, Southeast Asia, the U.S., and the Caribbean has lent a distinctive style to Chef Rebodello's culinary skillset, allowing him to easily master and elevate any style of cuisine. In 2014, he was nominated for the prestigious James Beard Award and had the distinct privilege of cooking at the James Beard House in New York City.

Chef Rebolledo began his career in Chile working for Sheraton while still attending classes at INCAP Technical Institute. He left Chile in 1996 to travel to Europe where secured a job working as a line cook at El Bulli, the Michelin 3-star restaurant of Chef Ferran Adria.

With a taste for fine dining now firmly engrained, Chef Rebolledo soon found himself working as the Executive Sous Chef at the palace of the King of Spain. Eager to flex his new culinary skills, he returned to Chile where he opened his own restaurant and ultimately achieve the title of top restaurant in Chile. The acclaim earned him the distinction of one of the top 5 Latin American chefs by The Latin American Chef's Association in 2010.

Next, Chef Rebolledo's career saw him relocating to the Caribbean where he served as Executive Chef for some of the world's leading hotel brands including Melia Hotels, JW Marriott and Sandals. Prior to joining The Harbor Club, he resided in Providenciales working at the Turks & Caicos Collection where he was in charge of F&B operations for three luxury properties: Beach House, Alexandra and Blue Haven.

Currently, Chef Rebolledo serves as the Director of Food & Beverage and Executive Chef of The Harbor Club where he oversees operations at the hotel's four restaurants: 14North, Julia's, the Sushi Deck and Dockside Pizzeria.

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

Mr. Rebolledo can be contacted at +1 706-453-9690 or crebolledo@harborclub.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.