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 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.