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More Than a Hotel Restaurant: Takeaways from Hilton Anaheim's Culinary Reinvention

By Prabeen Prathapan Executive Chef, Hilton Anaheim | October 2025

Hilton Anaheim

When I stepped into my role as Executive Chef at Hilton Anaheim, it coincided with the largest renovation in the hotel’s 40-year history. But this wasn’t just a chance to update dining spaces or reimagine menus; it was a rare opportunity to fundamentally rethink how hotel food and beverage can engage today’s guests, drive revenue, and foster long-term loyalty.

In today’s hospitality landscape, food and beverage are crucial to a property’s success. Travelers expect more than convenience; they seek memorable, locally inspired, and value-driven dining experiences. At the same time, local communities instinctively shape the success of hotel restaurants. They are not interested in generic hotel fare; they crave quality, consistency, and creativity that rival -even surpass - their favorite neighborhood spots.

At Hilton Anaheim, our work goes beyond simply introducing new venues. Whether undertaking a major renovation or making incremental improvements, our approach is guided by the same principles: design with intention, listen to our audience, and use food and beverage as a powerful brand-building tool.

^{Poppy’s Lounge}

Rooted in Purpose and History

From my first day at Hilton Anaheim, the directive was clear. We were tasked with rebuilding Hilton Anaheim’s entire food and beverage identity from the ground up, shaping how people eat, drink, and experience hospitality throughout the hotel.

Hilton Anaheim is more than one of the largest hotels on the West Coast. It opened in 1984 to welcome the world for the Los Angeles Summer Olympics. That legacy of hosting global guests with warmth and pride set the tone for this transformation. As we looked forward, we were mindful to honor the past, a commitment to raising the bar not only for ourselves but for everyone who walks through our doors.

Listening became the foundation of this transformation. We engaged with guests, staff, and community members to truly understand what people want from hotel dining today, including what they are missing, what they expect, and how we could stand out in a competitive market saturated with options and rising expectations. The answer wasn’t chasing fleeting trends but building concepts that feel intentional, purposeful, and deeply rooted in the spirit of Southern California: bright, seasonal, accessible, and deeply satisfying.

What quickly became clear is that hotel dining cannot live in isolation from its community. Locals don’t just want a convenient option, they want a place that inspires loyalty and fosters connection. When they frequent a venue, they become advocates, spreading the word, and amplifying its reach far beyond the hotel’s walls.

Poppy’s: The Heart of the Culinary Overhaul

Poppy’s was the first concept we launched, and it quickly became the heart and hallmark of our food and beverage program. Developed by Hilton’s in-house brand incubator, StiR Creative Collective, the venue reimagines all-day dining through a vibrant, nourishing lens—capturing the bold flavors and sun-soaked spirit of Southern California.

Poppy’s is a convivial gathering place, designed to feel open, bright, and warm, just like the California landscape that inspired it. Natural wood tones, soft lighting, earthy textures, and subtle nods to native wildflowers create an inviting atmosphere that encourages guests to slow down and linger. Whether it’s a solo breakfast, a business lunch, or a celebratory dinner, Poppy’s adjusts seamlessly to each occasion.

The menu reflects the same philosophy – balancing nourishment and indulgence with dishes full of flavor, color, and care. We emphasize fresh, locally-sourced ingredients, and thoughtful preparation. But just as important as the food is our approach. Poppy’s was built to serve both travelers and locals equally.

^{Poppy’s Restaurant}

An Ecosystem of Experiences

Once we laid the foundation with Poppy’s, the rest of the concepts naturally fell into place, each designed strategically to meet guests wherever they are in their day – without compromising quality or experience. From the largest Starbucks in a hotel, set to open later this summer, to our poolside dining and grab-and-go offerings, every element was thoughtfully developed to elevate the guest journey.

When integrated holistically into the flow of the property, each venue – no matter the size or service level – can contribute meaningfully to the guest experience. Consider the guest’s entire day, from morning coffee to late-night cocktails, and build offerings that support that rhythm.

Saltflower emerged as a relaxed, all-day poolside retreat, capturing the sunny, laid-back energy of Southern California. The menu features light, fresh bites like shrimp ceviche, grilled wraps, and hand-crafted frozen cocktails, perfect for lounging by the pool or catching up with friends.

This poolside venue is designed to add dimension to the guest experience – and that’s an important mindset shift. Outdoor spaces can be underutilized opportunities. Even modest pool decks or terraces can be activated with thoughtful service models, a simple cocktail menu, or light fare that resonates with the local climate and lifestyle.

Hansen’s Market, our grab-and-go concept, addresses the needs of busy travelers. Inspired by classic California roadside markets, Hansen’s offers fresh-baked pastries, artisan sandwiches, cold-pressed juices, and curated snacks. Quality and care go into everything, ensuring guests never have to sacrifice flavor or convenience. For operators, it’s a reminder that fast doesn’t have to mean formulaic. A well-executed grab-and-go program can generate revenue, reduce labor strain, and enhance the property’s F&B reputation if executed with the same attention to quality and brand alignment as your signature restaurant.

Our brand-new Starbucks reflects our commitment to delivering guest experiences that folks look forward to. Whether it’s grabbing a handcrafted espresso before a conference or enjoying an iced latte on the go, this addition is designed to meet guests where they are with familiar, high-quality offerings. For hotel leaders, strategic brand partnerships like this can be powerful tools to increase visibility, improve guest satisfaction, and tap into built-in customer loyalty – especially when aligned with the property’s overall experience.

Poppy’s Lounge anchors the redesigned lobby with a reimagined bar experience that has become a social hub. It’s a destination for craft cocktails, shareable plates, and connection. With a sleek design inspired by California nature and a rotating seasonal cocktail menu featuring drinks like the Bourbon Berry Jam and White Peach Paloma, it offers an elevated yet approachable evening atmosphere. A striking grand chandelier – custom-made in Los Angeles – adds a touch of sophisticated flair, while plush seating and natural textures echo the serene, nature-inspired aesthetic of the surrounding space.

Together, these venues form a complete ecosystem, meeting the needs of every type of guest at any time of day. Whether grabbing a quick bite or coffee to-go ahead of a day visiting the neighboring theme parks, snacking poolside, or lingering over dinner and cocktails, there’s an experience intentionally designed just for that moment.

For other hospitality professionals, our advice is this: design your food & beverage program with purpose. Even if you are not undergoing a major renovation, ask how each outlet can support the guest journey and reinforce your brand’s story. Whether that means rethinking your coffee offering, refreshing a pool menu, or adding local touches to the lobby bar, incremental improvements – when made with clarity and care – can transform how guests engage with your property.

^{Chef Prabeen}

The Role for the Modern Hotel Chef

The modern Executive Chef wears many hats. Beyond managing the kitchen, we are collaborators in design, branding, events, and the guest experience. At Hilton Anaheim, I work closely with architects, marketers, and service teams to ensure every food and beverage outlet tells a cohesive story.

Mentorship is another core responsibility. Hotel kitchens are often the first industry jobs for young cooks. It’s our job to train, not just for technical skills, but for culture. Teaching the “why” behind each dish, explaining sourcing decisions, and creating an environment where consistency and creativity are equally valued.

A strong mentorship culture improves retention, raises standards, and prepares the next generation of culinary leaders. Especially in high-volume properties, the right training systems make or break the guest experience.

^{Hansen’s Market}

A Foundation for the Future

This is the most ambitious culinary initiative Hilton Anaheim has ever undertaken, and I truly believe we are just getting started. With multiple outlets launched and more on the horizon, we are laying the groundwork for a hotel dining experience that competes not only with other hotels but with the best restaurants in the region.

The early signs are encouraging. Locals are discovering us, repeat guests are returning, and business travelers are spending time in the lobby simply to enjoy the food and drink offering. It’s incredibly validating – and motivates us to keep pushing forward.

While our transformation at Hilton Anaheim was extensive, many of the lessons learned are scalable to any property.

A few targeted strategies any hotel can implement include:

Refreshing the breakfast menu with seasonal items or regional ingredients. Breakfast is often a guest’s first dining experience on the property. Incorporating local produce or seasonal specials adds a memorable, personalized touch to an often-overlooked meal.
Treat Grab-and-Go as Brand Building. A thoughtfully designed grab-and-go outlet can improve your food cost, reduce staffing challenges, and leave a lasting impression if your items are focused on quality and packaging that reinforces your brand.
Creating one signature dish or cocktail that becomes part of your hotel’s identity. A standout item not only generates buzz but also becomes a storytelling opportunity across menus, social media, and guest reviews. Signature offerings are essential for building brand recognition and repeat visits.
Reconfiguring a lobby bar to improve flow and atmosphere. Think beyond the plate. Can you design your dining spaces as intentional touchpoints in the guests’ journey? Don’t overlook outdoor areas, lobbies, or transitional spaces. Even small terraces or courtyards can become revenue-generating venues with the right menu and service model.

Each of these changes, however small, signals thoughtfulness and improves guest perception. And when guests feel that care, they share it, return for it, and become loyal to it. In a competitive hospitality landscape, it’s not the grand gestures but the consistent, intentional touches that turn a visit into a story worth telling and sharing. Whether it’s a perfectly plated dish, a locally sourced ingredient, or a menu that reflects the soul of the destination, culinary experiences are often the heartbeat of hospitality – transforming impressions into lasting memories and loyal returns.

Mr. Prathapan

Chef Prabeen Prathapan serves as Executive Chef at Hilton Anaheim, bringing nearly two decades of international luxury hospitality experience to Southern California's largest hotel. A native of India, his passion for food was inspired by his father's restaurant career, leading him to pursue a degree in hotel and hospitality administration at the Institute of Hotel Management and Catering Technology. Chef Prabeen refined his craft at prestigious properties including Montage Laguna Beach, Mandarin Oriental Las Vegas, and Balboa Bay Resort & Club. His style is rooted in modern French technique, with a philosophy that weaves together taste, nutrition, and storytelling. At Hilton Anaheim, Chef Prabeen oversees the property's wide-ranging food and beverage program, from restaurants and lounges to catering and banquets. His leadership includes the debut of Poppy's, a California-inspired restaurant celebrating seasonal ingredients and global influences, as well as the refreshed Saltflower and Poppy's Lounge. Dedicated to mentorship, sustainability, and culinary innovation, Chef Prabeen is reimagining hotel dining as an experience that connects guests to California's diverse culinary heritage while creating lasting memories through food. Extended Biography & Contact Information

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If you choose to purchase a subscription, member subscription payments can be made in U.S. Dollars, as well as a variety of international currencies. Membership terms are Annual Recurring, and Monthly Recurring. The Annual Recurring subscription is an annual commitment and subscribers will be charged each consecutive billing cycle. Annual Recurring subscriptions can be cancelled after the first billing cycle and within 30-days of the billing date for a full refund. Monthly Recurring subscriptions are ongoing and subscribers will be charged each consecutive monthly billing cycle. Monthly Recurring subscriptions can be cancelled after the first month and within 7 days of the monthly billing cycle for a full refund.

12. PAYMENT AUTHORIZATION

Payment for the services provided to you in, at, through or in association with HotelExecutive may be made by automatic credit card, debit card, direct debit, bankwire or Paypal and other approved payment means offered in, at, through or in association with HotelExecutive, and you hereby authorize HotelExecutive and its agents to transact such payments on your behalf.

You hereby authorize HotelExecutive's Internet Payment Service Provider to charge your credit card to pay for your membership to HotelExecutive. You further authorize HotelExecutive's Internet Payment Service Provider to charge your credit card for any and all purchases of products, services in association with HotelExecutive. You agree to be personally liable for all charges incurred by you in association with your access or other use of any content provided by HotelExecutive or any third party in association with HotelExecutive. You acknowledge and agree that your liability for all such charges shall continue after termination of your access or any type of membership arrangement with HotelExecutive.

In the event that you have chosen to have your membership automatically rebilled, unless and until you notify HotelExecutive that you wish to cancel or terminate your membership to HotelExecutive, you hereby agree and authorize HotelExecutive's Internet Payment Service Provider to automatically renew your membership to HotelExecutive on a continuing basis and to charge your credit card (or other payment means you have selected) to pay for the ongoing cost of your membership. You hereby further authorize HotelExecutive's Internet Payment Service Provider to charge your credit card (or other approved payment means you have selected) for any and all purchases of products, services and entertainment provided to in, at, through or in association with HotelExecutive.

13. PRIVACY POLICY

The following is the Privacy Policy for HotelExecutive

We can be reached via telephone, email, or online at our contact page. When you visit our site we do not log any information regarding your domain or email address. Information Sharing: We do not share user information with any third parties other than via press release distribution as described below.

Hotel Newswire is a newswire service that distributes press releases on behalf of our users. If you decide to submit a press release for distribution through our system we will transmit your entire press release including any personal information therein contained to our media contacts and online distribution points including search engines. This is the only redistribution of your information that we engage in. Your submission of press releases through our system indicates consent with this policy. The information we collect during your registration process is used to notify users about updates to our service and inform users of any special events hosted by Hotel Newswire. This information is not shared with other organizations for commercial or non-commercial purposes.

Cookies: Our system requires the use of cookies to enable the user to log back into our website to access information from the newswire, without having to log in each time using the required username and password.

If you do not want to receive email from us in the future, please let us know by following instructions included in our communication with you. Users who supply us with telephone numbers online may receive telephone contact from us regarding their account, or informing them of new products and services available on the HotelExecutive website. If you do not wish to receive such telephone calls, please edit your account and remove your phone number from your account profile. This can be done from your user account menu.

Ad Servers: We do not partner with or have any relationship with any ad server companies. From time to time, we may use customer information for new uses not previously disclosed in our privacy notice. If our information practices change at any time, we will post the policy changes to our website to notify you of these changes and provide you with the ability to opt out of these new uses. If you are concerned about how your information is used, you should check back at our website periodically.

Upon request we provide site visitors with access to all information (including proprietary information) that we maintain about them. Users can access this information by logging in to their account.

Security: We always use industry-standard encryption technologies while transferring and receiving user data exchanged with our site. We have appropriate security measures in place in our physical facilities to protect against the loss, misuse, or alteration of information that we have collected from you on our site. We do not store credit card information in our systems.

If you feel that this site is not following its stated information policy, you may contact us.