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 2019...

Mobile Technology: The Future is Now

Mobile Technology continues to advance at a relentless pace and the hotel industry continues to adapt. Hotel guests have shown a strong preference for mobile self-service - from checking-in/out at a hotel kiosk, to ordering room service, making dinner reservations, booking spa treatments, and managing laundry/dry cleaning services. And they also enjoy the convenience of paying for these services with smart phone mobile payments. In addition, some hotels have adopted a “concierge in your pocket” concept. Through a proprietary hotel app, guests can access useful information such as local entertainment venues, tourist attractions, event calendars, and medical facilities and services. In-room entertainment continues to be a key factor, as guests insist on the capacity to plug in their own mobile devices to customize their entertainment choices. Mobile technology also allows for greater marketing opportunities. For example, many hotels have adopted the use of “push notifications” - sending promotions, discounts and special event messages to guests based on their property location, purchase history, profiles, etc. Near field communication (NFC) technology is also being utilized to support applications such as opening room doors, earning loyalty points, renting a bike, accessing a rental car, and more. Finally, some hotels have adopted more futuristic technology. Robots are in use that have the ability to move between floors to deliver room service requests for all kinds of items - food, beverages, towels, toothbrushes, chargers and snacks. And infrared scanners are being used by housekeeping staff that can detect body heat within a room, alerting staff that the room is occupied and they should come back at a later time. The January Hotel Business Review will report on what some hotels are doing to maximize their opportunities in this exciting mobile technology space.