Editorial Board   Guest Author

Mr. Hildebrandt

Patrick Hildebrandt

Executive Chef, Texican Court Hotel

Patrick Hildebrandt, Executive Chef of Valencia Group's Texican Court, has over a decade of first-class experience in the hospitality and restaurant industries. He was first introduced to the comradery and passion that the kitchen atmosphere invokes in high school when he was a dishwasher. Since then, he has worked his way up in kitchen positions that included chef tournant, chef de cuisine and executive sous chef.

Chef Hildebrandt currently oversees Texican Court's food and beverage operations, including the tequila bar, Two Mules Cantina restaurant, the pool area as well as catering operations. He brings premier cooking experience to his position as the executive chef at Texican Court, having worked as a sous chef and executive sous chef at several establishments previously including Sweet Basil in Vail, Colorado, and the Empty Stomach Group in San Antonio, Texas. Prior to his current position at Texican Court, he was the executive chef at The Hollow in Georgetown, Texas.

Chef Hildebrandt's cooking features original, inspired dishes with native Texan flavors that highlight smoky elements and is styled after the rustic cooking and great diversity of cuisine found throughout the Southwest. His blend of bold and spicy southwestern flavors recently earned him a nod from CultureMap Dallas, where he was nominated and named a finalist for the 2019 CultureMap's "Rising Star Chef of the Year."

When Chef Hildebrandt is not tending to his smoker or dreaming up a new and unique recipe for Texican Court's menu, you can find him either golfing, enjoying a glass of whiskey or out on a hunting trip.

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

Mr. Hildebrandt can be contacted at +1 469-577-4599 or phildebrandt@valenciagroup.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.