Editorial Board   Guest Author

Mr. Buck

Randy Buck

Executive Chef, Hotel Monteleone, New Orleans

Chef Randy Buck has served as Executive Chef at the historic Hotel Monteleone for nearly 20 years and has overseen the menu direction of the Hunt Room Grill, Le Cafe, the Aft-Deck Oyster Bar and the Hotel's newest outlet Criollo Restaurant, which focuses on a local ingredient driven seasonal menu. A native of Tennessee, Chef Buck was first introduced to fine dining at the age of 17, serving initially as a Line Cook for the well-known Club Corporation of America and later progressing to Executive Chef of their various private dining clubs. Focusing on a pasture to plate ideology that stems back to his youth, Chef Buck describes his style of cooking as Louisiana Contemporary taking fresh approaches to classic dishes. Chef Buck has appeared in numerous national media publications and made several appearances on national food network television stations including Wheel of Fortune (“Great Chefs of New Orleans”), The Travel Channel, Food Network and The Food Channel. In April 2013, the American Culinary Federation New Orleans Chapter named Executive Chef Randy Buck of Hotel Monteleone as the 2013 Chef of the Year.

Mr. Buck can be contacted at 504.523.3341 or rbuck@hotelmonteleone.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.