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 October 2020...

Revenue Management: Maximizing Profit

Hotel Revenue Management continues to evolve at a blistering pace. Driven by technological innovation and new distribution channels, there are some dynamic opportunities for expansion in this fast-growing field. The technology is primarily designed to help revenue managers further refine their operations and pricing models to maximize hotel profit. For example, hotels can't be all things to all people, so a key strategy is to precisely identify their target audience. By employing geo-targeting techniques and analyzing behavior such as previous bookings, on-property purchases and online shopping practices, there is an increased capability to define guest demographics. By segmenting customers in more specific ways, hotels are able to create more personalized experiences which, in turn, allow managers to optimize their room rates. It is also an effective way to fulfill the unique needs and preferences of the individual. Another methodology is to consistently monitor the competition's pricing strategies. There are software tools that analyze a competitor's current rates, and then allow a hotel to make its own pricing adjustments. It is also a useful means to conduct forecasting models. Other technologies that are being integrated into a revenue manager's toolkit include Artificial Intelligence in the form of automated algorithms, and Voice Recognition (VR) for data inquiries, rate changes, and booking behavior. Predictive and analytic software programs are also being leveraged to provide more forward-looking data, instead of the usual reliance on historical performance. These metrics allow managers to be more proactive - rather than reactive - with their revenue strategy. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.