Editorial Board   Guest Author

Mr. Bour

Nicolas Bour

Executive Chef, Ocean House

Nicolas Bour is the Executive Chef of Ocean House one of Rhode Island's luxury resorts. Chef Bour, will oversee all culinary operations for the resort, including the Forbes Five Star fine-dining restaurant Seasons, the more casual Bistro, four outdoor dining venues, and banquets operations. A bi-coastal culinary veteran, Chef Bour joins Ocean House from Humphreys in San Diego, CA. Previously, Chef Bour was Executive Chef at Loews Coronado Bay in San Diego, where he was instrumental in restructuring the food and beverage program at the resort and opened two new dining outlets. Before joining Loews Coronado Bay, Chef Bour founded AVANT Restaurant at the Rancho Bernardo Inn in San Diego, which was awarded Best Restaurant in 2013 by San Diego Magazine. Chef Bour received first place dish in the San Diego Food & Wine Festival in 2013 and was included as a celebrity chef at the Kentucky Derby in 2011. Some of his additional notable career highlights include successfully serving over 14,000 covers in four days for the inauguration of President Barak Obama, cooking privately for King Hussein bin Talal of Jordan, and cooking by invitation at the James Beard House in New York. Chef Bour was born in Providence, Rhode Island and is fluent in French and Spanish. Ocean House, one of New England's last grand hotels, re-opened its doors in June 2010 after a $140 million rebuild and restoration. The 136-year-old property, originally built just after the Civil War, is perched high on the bluffs in Watch Hill, Rhode Island.

Please visit http://www.oceanhouseri.com for more information.

Mr. Bour can be contacted at 401-584-7000 or nbour@oceanhouseri.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.