Editorial Board   Guest Author

Mr. Rodriguez

Antonio Rodriguez

Executive Chef, Westward Look Wyndham Grand Resort & Spa

Antonio Rodriguez has been an Executive Chef for more than 12 years and is currently the Executive Chef of Westward Look Wyndham Grand Resort & Spa since January 2013. He served as Executive Chef of Hotel Galvez and Spa in Galveston, Texas, from February 2011 to January 2013. In addition to his skill development from his many years in Sous Chef and Executive Sous Chef positions, his culinary training is supported through course and certification courses from the Culinary Institute of America and the American Culinary Federation. Westward Look Wyndham Grand Resort & Spa is an award-winning resort known for unparalleled cuisine – from GOLD overlooking the city to the casual Lookout Bar & Grille, from elegant wedding dinners to simple cowboy cookouts. GOLD offers a new and contemporary culinary adventure. The menu concept blends fresh and innovative contemporary American cuisine with a touch of desert-inspired flavor. The Lookout Bar & Grille is a more casual dining choice with a lighter menu, easygoing atmosphere and stunning views. The cuisine features comfort food with a contemporary twist. Since 2010, Westward Look Wyndham Grand Resort & Spa has been named an AAA Four Diamond Award® recipient each year, which honors the hotel for its commitment to excellence throughout the entire property, including GOLD restaurant, the resort’s extensive array of amenities, guest services and its attention to detail.

Mr. Rodriguez can be contacted at 800-722-2500 or anrodriguez@wyndham.com

Coming up in May 2018...

Eco-Friendly Practices: The Greening of Your Bottom Line

There are strong moral and ethical reasons why a hotel should incorporate eco-friendly practices into their business but it is also becoming abundantly clear that “going green” can dramatically improve a hotel's bottom line. When energy-saving measures are introduced - fluorescent bulbs, ceiling fans, linen cards, lights out cards, motion sensors for all public spaces, and energy management systems - energy bills are substantially reduced. When water-saving equipment is introduced - low-flow showerheads, low-flow toilets, waterless urinals, and serving water only on request in restaurants - water bills are also considerably reduced. Waste hauling is another major expense which can be lowered through recycling efforts and by avoiding wastefully-packaged products. Vendors can be asked to deliver products in minimal wrapping, and to deliver products one day, and pick up the packaging materials the next day - generating substantial savings. In addition, renewable sources of energy (solar, geothermal, wind, etc.) have substantially improved the economics of using alternative energies at the property level. There are other compelling reasons to initiate sustainability practices in their operation. Being green means guests and staff are healthier, which can lead to an increase in staff retention, as well as increased business from health conscious guests. Also, sooner or later, all properties will be sold, and green hotels will command a higher price due to its energy efficiencies. Finally, some hotels qualify for tax credits, subsidies and rebates from local, regional and federal governments for the eco-friendly investments they've made in their hotels. The May issue of the Hotel Business Review will document how some hotels are integrating sustainable practices into their operations and how their hotels are benefiting from them.