Editorial Board   Guest Author

Mr. Grohs

Darin Grohs

Director Food & Beverage, W Hotel New Orleans

Chef Darin Grohs got the bug for hospitality with his first job as a bus-boy at age 13 working at a bowling alley in Rapid City, SD. He worked as a server and a dishwasher in addition and helped out in the kitchen when he could as he was not old enough to become a cook. After his time in the US Navy, doing anything but cooking, he got back into his groove and attended the Art Institute of Atlanta where he graduated a term early and second in his class with an Associate's Degree in Culinary Arts. Chef Grohs went on to attend Georgia State University to attain his four year Bachelor of Arts Degree in Business. All the while he focused on anything and everything in the food service industry. He worked at a liquor store to learn and understand his beverages and start his knowledge of wines. He even worked at a Bed and Breakfast for a well rounded understanding of the Hospitality business. He was classically trained in French Cuisine, he worked at multiple Italian restaurants and had the influence of his mentors in Atlanta who imparted the knowledge and understanding of the Low Country and all the flavors that are indicative of this area. He moved back to the Mid-West for a time, to Southern Florida with its Latin flavors and then landed in Southern California where he adopted the practice of market to table before heading to New Orleans. Chef Grohs believes in simple flavors that speak for themselves. With his vast background, he enjoys using local ingredients in new and inventive ways that could represent the culture at hand or the culture from where the dish came.

Mr. Grohs can be contacted at 504-207-5030 or darin.grohs@whotels.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.