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 January 2020...

Mobile Technology: Meeting Tech Expectations

What once seemed futuristic is now the norm, owing to the escalating developments in mobile technology, and hotels must continue to innovate in order to meet guest expectations. In a recent study from Mower, 65 percent of guests said they would gladly pay more for a hotel that provides the mobile technology they deem essential. The same study shows that 44 percent of travelers are more likely to book a smart hotel, and nearly 7 in 10 want to use smart devices provided by the hotel. And how do guests wish to use all this technology? A majority expressed a desire for mobile check-in and check-out, and mobile payment options. They also want to be able to stream content from their phone to the TV; to make service requests of the hotel staff; to control in-room lighting, temperature and sound; to order food and beverages; and to request a wake-up call - all from their mobile device. Guests also expressed preferences for robust wi-fi and convenient device charging ports throughout the hotel. They also appreciate the use of hotel branded apps which allow a guest to book a room, access loyalty programs, receive discounts and rewards, and even use the app to choose the room, floor and view they prefer. Some hotel apps also allow a customer to track their charges throughout their stay, rather than waiting to receive a bill at the end. Finally, mobile tech lounges are popping up more frequently in some hotels. These lounges offer guests the opportunity to perform tasks like airline check-ins or access to local info guides, but they also provide a place where guests can comfortably get some work done outside their room. The January Hotel Business Review will report on what some hotels are doing to meet their customers' expectations in the mobile technology space.