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 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.