Editorial Board   Guest Author

Mr. Contreras

Brian Contreras

Director of Culinary Operations, Americas, Hyatt Place & Hyatt House

Brian Contreras was named director of culinary operations for the Hyatt Place and Hyatt House brands in February 2018. In this role, Chef Contreras supports more than 400 Hyatt Place and Hyatt House hotels in the Americas, which includes menu development, food and beverage training and design services consulting.

Most recently, Chef Contreras was responsible for reimagining the Hyatt Place breakfast experience, which now gives guests the option to choose from a variety of high-quality breakfast offerings that draw from food culture from five regions across the country, including the Atlantic, South, Heartland, Southwest, and West Coast. The complimentary breakfast for World of Hyatt members focuses on holistic, regional and craft food offerings that closely align with Hyatt's Food. Thoughtfully Sourced. Carefully Served. philosophy.

Originally from Arizona, Chef Contreras began his career at Hyatt in 2010 as a line cook at Hyatt Regency Scottsdale in Scottsdale, Ariz., and soon after was appointed to supervisor. He then served as chef de cuisine at The Driskill in Austin, Tex., where he oversaw the operations of the hotel's 1886 Cafe, The Driskill Bar and The Driskill Grill.

In 2016, Chef Contreras returned to Hyatt Regency Scottsdale as executive sous chef, where he was responsible for running the hotel's 10 food and beverage outlets, which included banquet operations, spa, in-room dining, and the market. Prior to Hyatt, Chef Contreras held a variety of roles at independent restaurants, including chef de cuisine at Eddie's House, a restaurant run by Chef Eddie Matney, a celebrity chef in Arizona.

Chef Contreras graduated from University of Arizona and Arizona Culinary Institute. He currently lives in Chicago with his family.

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

Mr. Contreras can be contacted at +1 847-864-2300 or brian.contreras@hyatt.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.