Editorial Board   Guest Author

Mr. Lynch

Paul Lynch

Chef, FireLake Grill House, Radisson Plaza Hotel, Minneapolis

While phrases such as “farm-to-table” and “locally sourced” are common in today's culinary lexicon, they've been part of a philosophy Chef Paul Lynch has employed since he first set foot in a professional kitchen nearly 40 years ago. With his extensive restaurant and hospitality industry experience, Chef Lynch, who is a Texas native has worked around the country, including in his home state of Texas, Vermont, California, Hawaii, and Minnesota. In each location he's embraced and executed the local cuisine, from regional influences to utilizing local purveyors. “My food has always been a representation of the foods of a region,” he says. “I've always felt it was important to deliver a taste of place, especially in a hotel restaurant. When people travel, they want to say they had a unique experience, and nothing defines a region or culture like its food.” That point of view has served Chef Lynch well in his career, which has seen him run kitchens in hotels including the Four Seasons, the Westin, and the Radisson Plaza Hotel in Minneapolis, home to FireLake Grill House & Cocktail Bar, which opens its second location at the new Radisson Blu Mall of America in March 2013. Chef Lynch assumed the executive chef role for the kitchens at the Radisson Plaza Hotel in Minneapolis in 1999. In addition to putting Lynch at the helm of the hotel's $6 million food and beverage operations, Carlson (now Carlson Rezidor Hotel Group) gave him free reign to create a restaurant that truly served the area. The result is FireLake, which Chef Lynch describes as, “a restaurant about the flavors of real burning wood from the land of 10,000 lakes.” Although he's not technically a native Minnesotan, Chef Lynch understands the food of the North Country as well as anyone, citing influences from the area's Scandinavian, German, and Irish populations. He also pioneered using local products, preferring to purchase game from family-owned establishments, cook with only freshwater seafood, and use ingredients such as locally-harvested grains and wild rice that have long been a source of nourishment for Midwesterners. “It's about taking these ingredients, understanding them, and applying them in modern style,” Chef Lynch says. His commitment to the local food industry extends outside of the kitchen. Chef Lynch is a founding member of Minnesota's Heartland Food Network and is currently collaborating to establish a chapter of the Chef's Collaborative in the twin cities, a group of chefs and purveyors that promote products from the heartland and help make them more available. In 2006 Chef Lynch was honored as a Carlson Fellow; Carlson's highest award, “for creativity and Innovation. In 2008, he took FireLake to the culinary capital of New York City, presenting his Midwestern-rooted cuisine at the James Beard House.

Mr. Lynch can be contacted at 612-339-4900 or paul.lynch@radisson.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.