Editorial Board   Guest Author

Mr. Vargo

Dan Vargo

Executive Chef, Hilton Sandestin Beach Golf Resort & Spa

A native of Maryland, Executive Chef Dan Vargo was first introduced to the culinary world along Florida's Emerald Coast, where he discovered and began to pursue his passion for food. Now a 16-year veteran of the culinary industry, he has traveled the world, exploring kitchens and cultures, as he carefully honed his skills and developed his signature style.

Chef Vargo first joined the Hilton Sandestin Beach Golf Resort & Spa team in April 2012 as an Executive Chef at Seagar's Prime Steaks & Seafood, the resort's award-winning, AAA Four-Diamond restaurant. Before joining Hilton Sandestin Beach, Chef Vargo dedicated eight years to the Ritz-Carlton in Naples, Florida, where he held a number of positions, including Executive Sous Chef and Restaurant Chef. He also spent two years as Executive Sous Chef at The Boathouse Club in Martha's Vineyard.

Named Executive Chef of the 602-room beachfront resort in February 2017, Chef Vargo skillfully blends Baltimore's traditional and historical influences, Martha's Vineyard's emphasis on organic produce and seasonal seafood, and the Ritz-Carlton's world-class standards for fine dining and excellence in service into the Hilton Sandestin Beach experience.

Graduating with honors from Baltimore International College in 2002, Chef Vargo earned a prestigious internship through The American Studies Institute, taking him to The Park Hotel in Ireland. Chef Vargo was also selected as a member of Ritz-Carlton's domestic and international recruiting team sent to South Africa and Peru, where he cooked for orphanages and shelters.

Since joining Hilton Sandestin Beach, Chef Vargo has been featured on Emeril's Florida, Atlanta Eats and Golf Channel's Morning Drive with Matt Ginella, and at events such as BlogHer Food in Miami, Music City Food & Wine Festival in Nashville, and Boudin, Bourbon and Beer in New Orleans. Chef Vargo was also selected as the People's Choice winner in the 2013 inaugural 30A Throwdown competition and Critics Choice winner in the 2014 competition.


Please visit http://hiltonsandestinbeach.com for more information.

Mr. Vargo can be contacted at 850-267-9500 or dvargo@hiltonsandestinbeach.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.