Editorial Board   Guest Author

Mr. Cox

Neal Cox

Executive Chef, The Houstonian Hotel

Native Texan and lifelong Houstonian Neal Cox found his way into his first restaurant kitchens while studying Criminal Justice in college. Little did he know, what he saw and learned as a server and bartender would lead him to the culinary helm of some of his own hometown's finest restaurants and earn him a growing reputation as one of the city's most talented and innovative chefs. “I was always in the kitchens watching the cooks and asking questions,” he said. “Then I would go home and try to recreate those dishes and share them with family and friends. I just couldn't get enough!” Recognizing that his interest had become a true passion, Chef Cox enrolled at the Art Institute of Houston in 1998, where he found inspiration. Before long, he was working for some of Houston's premier restaurants including Churrasco's and Americas, as well as Trevisio (where he worked under renowned Chef Alan Ashkinaze). Before long, Chef Cox himself was handed over the reins of a prominent Houston kitchen when he was named Chef at Zula. He later moved on to become the Chef of Pappas Bros. Steakhouse, where he was instrumental in earning the restaurant the coveted title of “No. 1 Steakhouse in Texas” by Texas Monthly Magazine. Given this success and growing profile, it was little surprise that this rising hometown star found his way to one of the crown jewels of the Houston culinary scene at The Houstonian Hotel, Club & Spa. Chef Cox joined the team there as Executive Sous Chef under the property's longtime Executive Chef, Jeff Everts. When Everts was promoted to the position of Food and Beverage Director in April of 2011, the executive team at The Houstonian had no need to look outside its own kitchen to help ensure the continuation of its long tradition of culinary excellence. “I could not be happier to be in the position I am,” Chef Cox said. “As a lifelong Houstonian, I feel a great amount of pride about leading what has been not only a culinary leader here in Houston but one of the top culinary destinations in the country.” One way he does that is by drawing on a wide range of cultural culinary influences and sharing his formidable skills with Houston's society notables and the major celebrities, business and political leaders who regularly visit. “The United States is blessed with such a unique blend of cultures, and nowhere is this melting pot more evident, or more delicious, than right here in Texas.” Chef Cox, in addition to his work at The Houstonian, is very active in the community, volunteering his time and expertise to organizations including Recipe for Success, the acclaimed not-for-profit organization aimed at preventing childhood obesity and encouraging long term health.

Mr. Cox can be contacted at 713-680-2626 or ncox@houstonian.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.