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® www.hotelsmag.com THE MAGAZINE OF THE WORLDWIDE HOTEL INDUSTRY DECEMBER 2014 HILTON COVERS LIFESTYLE 2015 FORECAST PIPELINE: U.S., CANADA INDUSTRIAL CHICAGO: HOUSE SOHO MEETS GLAM

Kamu Lodge

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Page 1: Kamu Lodge

®®

www.hotelsmag.com

THE MAGAZINE OF THE WORLDWIDE HOTEL INDUSTRY DECEMBER 2014

HILTON COVERS LIFESTYLE

2015 FORECAST

PIPELINE: U.S., CANADA

INDUSTRIAL CHICAGO:HOUSESOHO

MEETS GLAM

Page 2: Kamu Lodge

F&B: HealtHy menus

34 HOTELS December 2014 www.hotelsmag.com

Today’s travelers are more health-savvy than ever. Rising public aware-ness of chronic diseases coupled with

growing interest in how diet impacts health has redoubled many consumers’ dedication to eating healthfully, even on the road. The intersection of food and health presents a big opportunity for hotel F&B programs, but when it comes to healthful fare, guests are looking for more than steamed vegetables.

What constitutes “healthful” food var-ies depending on whom you ask. Some

guests look for low-calorie or low-sugar options. Others seek dishes that fit into specialty diets such as gluten-free, paleo or vegan. Locally sourced, organic and eco-friendly food with a sense of place and authenticity increasingly is an essen-tial component of healthy eating. Guests want to know where their food comes from and what it does for their health.

“The ideal of ‘healthy’ means different things to different people, and we look at it from a few different perspectives,” says Fernando Salazar, vice president of

F&B, Wyndham Hotels and Resorts. “To us, ‘healthy’ certainly means low-carb, low-sugar and low-fat items; fresh fruits and vegetables; and vitamin-rich foods. But ‘healthy’ should also mean utilizing organic, locally sourced and sustain-able ingredients whenever possible. A truly healthy F&B program considers the entire food cycle — from purveying to disposal — and how the menu items affect the environment.”

“[At Kamu Lodge in Laos] we’ve made healthy, local dishes a priority on our menu,” says Coralie Vongsouthi, sales and marketing manager, Apple Tree Asia. “As an eco-lodge that cel-ebrates sustainability, we feel that our menu should reflect those same values. We are responding to clients’ feedback;

contributed by Erin Sund

Kamu Lodge in Laos is looking to start an organic garden next year to supplement

healthful dishes such as fried fish with cashew nuts and plenty of fresh vegetables.

healthof

HOTELS arE finding crEaTivE wayS TO dELivEr nuTriEnT-ricH cuiSinE TO a riSing numbEr Of HEaLTH-cOnSciOuS guESTS.

Bill

Page 3: Kamu Lodge

F&B: HealtHy menus

www.hotelsmag.com December 2014 HOTELS 35

they want more healthy food options. We hope to start an organic garden next year to provide even more local, healthier ingredients.”

Other F&B programs have taken a more clinical approach to healthy menus, including the InterContinental Hong Kong, which launched its ihealth menu program in 2007 in partnership with Hong Kong Adventist Hospital. The menu, which showcases both Asian and Western dishes, addresses four global health concerns — heart disease, diabetes, hypertension and the need for antioxidants.

“Our team wanted to create some-thing innovative and to take a different approach from the traditional taste-less calorie-counting healthy menus

one usually finds,” says Nicola Canuti, executive chef at InterContinental Hong Kong.

Given the multidimensional nature of healthful eating, some chefs find the idea of giving an F&B program a nutritious facelift daunting. However, according to Kristy Del Coro, senior culinary nutritionist at SPE Certified, New York, a culinary certification and consulting pro-gram, even small changes in the kitchen can make a big difference to guests.

“Hotels can start by looking at ways they can integrate more minimally pro-cessed ingredients across their menus, either by making more stocks, dress-ings and sauces from scratch or by creating more dishes centered around whole foods,” Del Coro suggests. “I

recommend encouraging chefs to become more knowledgeable about nutrition and healthy food from credible sources so that they can be excited and inspired by the challenge of creating healthy dishes that are not lesser in terms of taste.”

“Listen to your customers and learn what’s ‘hot’ in your community,” recommends Adrienne de Vore, director of public relations at the Hyatt Regency Century Plaza in Los Angeles, which is home to Breeze Restaurant. “We allow our chefs to experiment and make their own vegan cheese or ice cream. The best ideas come from those that live, breathe and eat it every day. Allow your team to experiment and listen to customer feedback. The return has been great.”

Given that Wyndham Hotels and Resorts aims to use locally sourced produce wherever possible, properties including Westward Look Wyndham Grand Resort and Spa in Tucson, Arizona, feature a chef’s garden.

The ihealth program at InterContinental

Hong Kong, created in partnership with

Hong Kong Adventist Hospital, includes cheesecake made

with organic tofu and soy milk.

Page 4: Kamu Lodge

F&B: HealtHy menus

36 HOTELS December 2014 www.hotelsmag.com

Executive Wellbeing Chef Gabriele Kurz, Talise Wellness, Jumeirah Group, Dubai, thrives where fine dining meets wellness. With creden-tials including a Master Hotelier degree from Steigenberger College of Hotel Management in Germany, a certificate for diabetic and obesity consultation, and several celebrated vegetarian cookbooks to her name, Kurz dedicates herself to creative food and beverages that help guests embrace wellness.

What is Talise Nutrition?

Talise Nutrition is one of the three core pillars of Talise Wellness, Jumeirah Group’s flagship wellness brand. We offer a general healthier line in the hotels’ all-day dining restaurants, private dining, banquets and kids’ offerings, and [specialty dishes] at Talise spas and fitness facilities made to reset the body to a healthier eating pattern. Talise Nutrition also offers gusts and clients support with individual meal plans, nutrition consultations and practical cooking classes.

What are some challenges when implementing healthier F&B programs?

Chefs and service colleagues need to be trained and need to under-stand and embrace healthy lifestyles themselves. It was difficult in the past to persuade hoteliers and restaurateurs to add healthy options to their menus, but … we see a shift towards a healthier lifestyle in our clientele everywhere. I believe this is a trend that will persist.

What are your priorities when creating a healthier menu?

The base is the quality of ingredients; I choose organic whenever possible. Variety is key in a menu and gives way to much creativity and deliciousness. I always try to add a few new things … we introduced kamut and quinoa when it was not yet popular, and served herbal macerations at functions next to Champagne.

In the past, a cocktail was an indulgence and juice was for kids, but now juice is all grown up and cocktails pack a nutrition-al punch.

Noting the popularity of fresh juice at local street food stalls, Executive Chef Giovanni Parrella and his team at The Reverie Saigon created a “healthy corner” menu section filled with fresh juice. “Most of the fruits [we use] are local, fresh, nutrition-centric and energy- centric,” he says. “Rock melons are believed to prevent cancer and reduce stress, and oranges and pineapples energize, reduce cholesterol, rebuild cells and help the immune system.”

“We serve all fresh juices,” says Michael Reich, executive chef at the JW Marriott Chicago. “The qual-ity difference is night and day. We also started a fresh juice program for breakfast. We have a selection of three juices made fresh each morning at 5 a.m.”

Guests also are looking to cocktails to pack a nutritious punch with ingredients such as gin-ger, fresh herbs, agave nectar and apple cider. Sometimes, a healthy cocktail is about more than its calorie content, and an increasing number of guests gravitate toward organic and biodynamic drinks. Vdara Hotel & Spa in Las Vegas recently debuted a line of organic wines. “We wanted to tie into some of our core initiatives, including sustain-ability and being a leader in eco-friendly work environments,” says Michael Vorsanger, the hotel’s director of food and beverage.

A

t o ta l- nu t r i t i on ApproAch

Q+A

Fresh-squeezed juices at JW

Marriott Chicago include “Be

Healthy” with kale, parsley, parsnips, red

beets and brae-burn apple.

cheers to good healthC h e f

G a b r i e l e K u r z