Sonesta's Culinary Team Shares Its Experience with Local Cuisine
By Mark Sherwin Executive Vice President, Operations, Sonesta International Hotels Corporation | July 31, 2016
Sonesta offers casual dining with a sense of place throughout its US hotels, embracing local inspiration shared through our menus. In this article, the culinary teams share the results of their efforts to bring local flavor and authentic cuisine to our guests. Sonesta takes its menu inspiration from the destination - sourcing locally whenever possible and sharing the passion of the members of its culinary team. Our casual dining restaurants and outlets provide an experience of the locale through choices of regional items to be highlighted and the indigenous produce and seasonings used to deliver a plate to remember.
Throughout Sonesta, we create an inviting, locally-inspired atmosphere. Paintings and photographs by local artists are likely to adorn our walls. Our furnishings, materials and color palettes convey a local feel, thoughtfully conceived and executed by celebrated local designers. And our menus offer unique interpretations of casual regional cuisine, from Maryland crab cakes to New Orleans seafood gumbo.
We celebrate the diversity of our kitchens and the culinary teams who work in them every day, bringing their own flavors and recipes into our restaurants. The success we've seen proves that casual, ethnically inspired, locally sourced cuisine is what local guests and visitors turn to again and again.
"Miami cuisine is known for its Latin influences - my menu has touches of Cuban, Argentinian, Peruvian and Mexican flavors. Mind you these flavors and ingredients cross many other Latin and Caribbean nations as well. This approach of course meets the needs of much of the local community and fits the regional expectation of our hotel guests," commented Christopher Cramer, Executive Chef and F&B Director for Sonesta Coconut Grove Miami.
The culinary team that supports Panorama includes members from Argentina, Cuba and Jamaica. Chef Cramer himself traveled extensively in Peru, studying its culinary traditions and working with some of the country's most famous chefs. The restaurant has even hosted guest chefs from its sister properties in Peru on several occasions.
"The best Texas cuisine is bold in flavor, a little daring and always sourced from local farms," Executive Chef Patrick Newman said of the experience at Sonesta Bee Cave Austin. "I enjoy sharing those flavors with our guests - helping them to understand the destination through their dining experience."
The Hotel Business Review articles are free to read on a weekly basis, but you must purchase a subscription to access
our library archives. We have more than 5000 best practice articles on hotel management and operations, so our
knowledge bank is an excellent investment! Subscribe today and access the articles in our archives.