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 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.