Editorial Board   Guest Author

Mr. Parsons

Brad Parsons

Executive Chef, The Fairmont Chicago, Millennium Park

Brad Parsons, Executive Chef at the Fairmont Chicago, Millennium Park and aria restaurant, first joined the Fairmont team as Chef de Cuisine at the acclaimed aria in 2004. Since then, Chef Parsons has reinvented the cuisine at this luxury hotel with American comfort food inspired by flavors from around the world. Chef Parson's goal at the Fairmont Chicago is to raise guests' expectations about hotel dining. “Food is constantly changing and evolving,” he explains, “and as a chef, you have to change with the times and learn about new products and ingredients. You have to constantly reinvent.” Chef Parsons is always in search of what's new. When adding new dishes to the menu, he solicits input from his cooks, who have a variety of ethnic backgrounds - including Thai, Korean, South American, and Chinese - to give his menu an authentically global feel. Now responsible for a culinary staff of nearly 60, Chef Parsons feels strongly about empowering the people who work for him. During his tenure, he has hired and promoted nearly all of his key staff members. “If you don't hire and train the right people, you're not doing your job as a manager,” he says. “I want my team to be able to make decisions without me and I value their feedback.” An advocate of locally grown and seasonal ingredients, Chef Parsons and his purchasing managers regularly visit local farmers markets - especially the chef's favorite Green City Market - for food served at the Fairmont Chicago, Millennium Park. Chef Parsons earned a degree in hotel and restaurant management from Northern Arizona University, but fixed his sights on becoming a chef after taking a college culinary class. After his first kitchen job preparing breakfasts in Flagstaff, he received a degree from the Culinary Institute of America. Despite the fact that he had never cooked in a professional kitchen until college, Chef Parsons quickly rose through the ranks in some of the country's best restaurants, including Thomas Keller's Bouchon in Napa Valley, Rick Tramonto's Tru in Chicago, and Alan Wong's restaurant in Honolulu. Chef Parsons currently lives in the Taylor Street Neighborhood on Chicago's South Side with his daughter.

Mr. Parsons can be contacted at 312-565-8000 or brad.parsons@fairmont.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.