Editorial Board   Guest Author

Mr. Gervais

Mathias Gervais

Executive Chef, The Setai, Miami Beach

Mathias Gervais, Executive Chef at The Setai, Miami Beach, is a prodigy in the world of fine cuisine. As one of the youngest chefs to make a splash on Miami's burgeoning culinary scene, Chef Gervais brings an extensive history of fine dining experience to The Setai. Chef Gervais has an impressive resume that rivals the credentials of the most recognized chefs in the world with international culinary experience at five Michelin star-rated restaurants in France, Italy and Monaco. Holding Chef de Cuisine and Executive Sous Chef positions in the world's top kitchens, Chef Gervais honed his culinary skills working alongside renowned chefs including Annie Feolde at three Michelin star rated L'Enoteca Pincchiorri in Florence, as well as Joël Robuchon, Christophe Cussac and Takeo Yamazaki at the Hotel Metropole in Monte Carlo, Monaco, in the hotel's one and two Michelin star rated restaurants. Chef Gervais, who is originally from the south of France, specializes in a mix of French, Italian and Japanese cuisines with a focus on traditional gastronomic Japanese flavors. As Executive Chef of The Setai, Chef Gervais focuses on the hotel's foundation of Asian simplicity embracing an uncomplicated approach to the dining experience that creatively combines flavors while showcasing the singular quality of ingredients. His fundamental understanding of the hotel's Far East- and European-inspired offerings sets the stage for the creation of innovative concepts using every tool in his culinary repertoire, including the wok, steamer, tandoor and rotisserie. Chef Gervais travels to Japan frequently to visit family and friends where his interest in Asian-inspired cuisine transformed into a passion evident in his culinary style.

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

Mr. Gervais can be contacted at 305-520-6000 or mgervais@thesetaihotel.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.