Editorial Board   Guest Author

Mr. York

Cory York

Chef de Cuisine, Deep Blu Seafood Grille

As a Mississippi native, Chef York began his culinary career as Saucier in a French bistro. Finding a true passion in his work he attended the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA., where he was mentored by Master Chef Deter Kessling. Upon graduation, Chef York traveled to the Big Island of Hawaii where he found his Pan Asian flair, staging at Roy Yamaguchi's restaurant in the Hilton at Waikoloa Village. Upon his return to the mainland, Chef York opened the Oceanaire Seafood Room in Charlotte, North Carolina as Executive Chef, where he developed and pursued his passion for working with seafood. After relocating to Greenville, South Carolina, he joined Nantucket Seafood Grill as Executive Chef and operating partner. Here he was able to develop a signature cooking style, using Charleston flair with a French twist. After moving to Orlando, Chef York first joined the Grand Bohemian Hotel as Chef de Cuisine, preparing menus for rock stars to NBA all stars. Chef Cory York is now the chef de cuisine for deep blu seafood grille, the signature restaurant at the new Wyndham Grand Orlando Resort Bonnet Creek, where he is infusing his Pan Asian style with an American modern twist. The one-of-a-kind experience at deep blu seafood grille features a Top Catch menu of six to eight of the day's best selections with no more than 36 hours between line and plate, handcrafted sushi, 1855 Brand Premium Black Angus Beef, creative cocktails and more. Chef York and the entire deep blu seafood grille staff he oversees are committed to providing guests with the freshest seafood, harvested utilizing sustainable methods only, flawlessly executed in the restaurant's open-air kitchen and served in a manner that allows fresh taste and natural beauty of the ingredients to shine through. The restaurant serves dinner and special events upon request with a private dining room for up to 24 guests. The Wyndham Grand Orlando Resort Bonnet Creek, located at 14651 Chelonia Parkway inside the Walt Disney World Resort gates, boasts 400 rooms and suites, 25,000 square feet of flexible meeting space, five food and beverage outlets, a zero-entry pool, access to a 18-hole championship golf course and Blue Harmony™ spa. It joins the prestigious Wyndham Grand® Collection, an ensemble of distinguished hotels within the Wyndham Hotels and Resorts® brand that represent one-of-a-kind experiences in key destinations with refined accommodations, attentive service and relaxed surroundings. The hotel is managed by Wyndham Hotel Management, Inc.

Mr. York can be contacted at 877-999-3223 or cyork@wyndham.com

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.