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 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.