Editorial Board   Guest Author

Mr. Absenger

Werner Absenger

Chef de Cuisine, Cygnus 27 at Amway Grand Plaza

Chef Werner Absenger, chef de cuisine, has helped propel Cygnus 27, one of the highest-ranked restaurants in Michigan, into the forefront of the state's premier culinary scene. Located atop the Amway Grand Plaza in Grand Rapids, MI, Cygnus 27 has been a distinguished AAA Four-Diamond restaurant for nine years. The initial Four-Diamond recognition in 2004 was only the beginning as, under Chef Absenger's leadership, Cygnus 27 has been named Restaurant of the Year by Grand Rapids Magazine three times. In 2010, the Michigan Lodging and Tourism Association awarded Chef Absenger the Stars of the Industry Culinary Employee of the Year Award for excellence in the Michigan lodging and tourism industry. Chef Absenger has been with the Amway Grand Plaza for 10 years. A 20-year culinary industry veteran, he has held posts at Alpenrose Restaurant & Cafe in Holland, MI as chef de cuisine and executive chef, and at the Grand Hotel in Mackinac Island, MI where he worked in various positions ranging from chef tournant to banquet chef. Chef Absenger also honed his skills at the Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch in Scottsdale, AZ and at the Hotel Gasthof Gramshammer in Vail, CO. Before joining the culinary team at the Amway Grand Plaza, Chef Absenger was an entrepreneur and operated an organic smoothie bar, Juz C, in Grand Haven, MI. As the owner, he developed the menu, concept, and theme of this healthy establishment from 2001-2003. In his native Austria, Chef Absenger completed a four-year apprenticeship at the Hotel Goldener Ochs in Melk, Austria and attended chef school at Landesberufsschule für das Gastgewerbe in Waldegg, Austria. He later served as a chef in the Austrian military at one of its hospitals in Wien-Stammersdorf before moving to the United States in 1988. A chef by trade and a scientist at heart, Chef Absenger's true passion lies with studying the modulatory effects nutrition and other mind-body treatments have on cancer patients. In 2008, Chef Absenger earned his Bachelor of Science degree in alternative medicine from Everglades University in Boca Raton, FL. In 2010, he earned his Masters of Science in human nutrition from Bridgeport University in Bridgeport, CT. He is currently working towards a Doctorate in mind-body medicine from Saybrook University in San Francisco, CA. As a member of the executive board for the Greater Grand Rapids Food Systems Council, Chef Absenger helped to develop the Cultivating Urban Seeds of Prosperity (CUSP) program in 2007. The organization supports local farmers by providing a market for urban growers to sell their produce to restaurants and other outlets.

Mr. Absenger can be contacted at 616-774-2000 or WAbsenger@amwaygrand.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.