3 Hot New Hotel Culinary Trends to Watch in 2020
By Cristian Rebolledo Director of Food & Beverage, Executive Chef, The Harbor Club | May 24, 2020
After spending several years in Turks & Caicos, today I am residing on the island of Saint Lucia where I've recently joined The Harbor Club as their Director of Food & Beverage and Executive Chef. The Harbor Club is a maritime-themed hotel located in Rodney Bay next to a beautiful marina. The hotel is a lifestyle destination that provides guests with an opportunity to spend their days lounging poolside or partake in seeing and experiencing what the island of Saint Lucia has to offer.
We are conveniently located near some of the island's top beaches, attractions and nightlife. For us, every part of the travel experience is critical and one area we are especially focused on is dining. Currently we have four restaurants and a bakery serving stone-fired pizza, fresh baked pastries, Caribbean comfort food – there's something for every craving, all day long.
Food and dining go hand in hand with travel, and just as destinations strive to put their best foot forward, so too should hotels work to determine ways they can improve their overall dining experience. Over the years, the industry has changed significantly, and we've seen hoteliers change and improve upon their culinary offerings – with some successfully turning a hotel restaurant into a destination in and of itself. Chefs are getting creative with experiences that cater to the consumer's lifestyle, leading to several new trends that we're starting to see hotels adopt into their programming globally.
Harbor Club St. Lucia, Curio Collection by Hilton
Below are three new food & beverage trends that every hotel executive chef should keep an eye on:
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