Complete Story Matters When It Comes to Success in the Hospitality Industry

Today’s customer requires far more than a dated features-and-benefits approach when it comes to securing their repeat loyalty.

We now live in a world of transparency where a depth of tradition matters as much as contemporary innovation. Indeed, one empowers the other, blending the strengthening heritage of the past with the thrill of the new.

Successful chefs, such as Guy Savoy, are well aware of the motivating power of an enriched story. Indeed, they take this expanded legacy of service and style with them as travel. As a result, today the hospitality industry reaches far beyond the kitchen into the everyday experience of diners.

British Airways has also embraced the value of the enhanced story in their new marketing campaign. It provides an excellent sample of blending the past with the present while looking to the better future.

Today’s leading chefs increasing use this model to expand their success while they embrace the growing professional responsibly of their enhanced visibility as expressed at the 2nd Summit of the International Advisory Board of the Basque Culinary Center hosted in Lima, Peru this year.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Obama Invites German Chancellor Angela Merkel to Step into History at Georgetown’s 1789 Restaurant

If one is a world leader, state visits are often a round of the to-be-expected activities ranging from reviewing the troops to sitting through long formal dinners.  German Chancellor Angela Merkel was treated to just such a rare break from tradition during her recent visit to Washington DC when prior to protocol's demands President Barack Obama hosted Merkel at Georgetown’s historic 1789 Restaurant.

Named for the year in which both Georgetown University was founded by the Roman Archbishop John Carroll and the District of Columbia was designated as the future capital of the country, each of the six dining rooms in the Federalist period townhouse are discretely decorated with period antiques and equestrian prints.

Yet while Obama and Merkel relaxed and talked for nearly two hours, it was not the historical décor alone that held their attention.  Certainly a large part of the evening’s charm was the cuisine created by Executive Chef Daniel Giusti and Pastry Chef Mallory Staley.

Chef Giusti was appointed the lead chef at 1789 in 2008 by the Clyde’s Restaurant Group that owns this esteemed property. Though one of the youngest top chefs in D.C., Giusti has been winning national awards with his fresh seasonal fare highlighting the cuisine of America’s many culinary regions.

His interest in all matters kitchen began t 15 years of age and went on to include training at the C.I.A., an internship with acclaimed Chef Charlie Palmer at New York’s Aureole, study in Italy and work as the Chef de Partie at the popular French Restaurant Guy Savoy in Las Vegas's Caesars Palace. With this background and after serving as executive Sous Chef under former 1789 Restaurant Chef Nathan Beauchamp, he was the perfect choice to lead this very popular restaurant into the twentieth­-first century with style and elegance.

Working beside Chef Giusti is another talented culinary professional, Executive Pastry Chef Mallory Staley. Born in historic Frederick, Maryland, Chef Mallory brings an extensive background to her current position including training at the French Culinary Institute, directing dessert creation at NYC Plaza Hotel’s Oak Room and the Hearth Restaurant. 

Soon additional honors from the James Beard Foundation would also be added to her resume. Charged with recreating the best of America’s traditional desserts with a contemporary twist, her new creations are now gleaming praise from diners as the perfect ending to a more than memorable meal at 1789.

Having enjoyed such a feast, it must have been hard for both Obama and Merkel to leave and return to the formal worlds of duty waiting for them at the White House and Blair House, the official residence of presidential guests.

But have no fear, beginning Tuesday, June 7^th at 9 AM the formal pageantry begins with a 19 gun salute and troop review on the White House lawn.  Later that night, the German Chancellor will be hosted at a formal White House State Dinner, complete with placards, toasts and tuxes.

The dinner there will, of course, be great and grand, but one can only be thankful that for a moment, at least, these two leaders could relax and enjoy all that make the 1789 Restaurant a national treasure not to be missed.   

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

The Sudden Death of Santi Santamaria Marks the Passing of a Great Culinary Star

The culinary world is in shock as the news that Spain’s Michelin-starred Chef Santi Santamaria has died suddenly in Singapore from what is believed to possibly be a heart attack.

Santamaria, who was only 53 years old, collapsed on Tuesday, February 16^th while greeting guests at the inaugural opening of his restaurant Santi at the new breath-taking Marina Bay Sands Resort in Singapore.

Santamaria is universally acknowledged in the culinary industry as the chef who launched Spanish and especially Catalan cuisine onto the world stage. By 1994 his Can Fabes Restaurant, located right in his own hometown of Sant Celoni, was awarded (and still retains) three Michelin stars.

Not one to rest on his laurels, Santamaria went on to open three more restaurants – Evo in Barcelona, Santceloni in Madrid and Tierra in Valdepalacios outside the Spanish capital.  Under his insightful direction, all of these restaurants have also earned their share of Michelin Stars.  

With such success, the world called and Santamaria answered opening first his stunning Ossiano Restaurant in Dubai’s Palm Island and then finally the Santi in Singapore.

Though a largely self-taught chef, Santamaria’s innate talent was legendary and sometimes controversial.  As the chef who introduced the wonders of Hispanic cuisine to the world, he declared the value of only the freshest and most natural of ingredients.

It should come as no surprise to anyone that this dedication brought him directly into conflict with Spain’s other leading chef, Adria Ferran, who was also opening new doors with innovative techniques and new ingredients.

The intense verbal war between the two was finally brought to an end when Euro-Toques International (ETI), the leading organization representing Europe’s top chefs, intervened and calmed the waters between these two very talented chefs.

Despite this conflict, which represents in reality the creative diversity that is the very nature of the culinary profession, Santamaria has always been honored by his peers as one of world’s leading chefs and a beloved colleague.  On his death, such great chefs as Daniel Boulud, Guy Savoy, Justin Quek and Tetsuya Wakuda paused and remembered their professional friend with nothing but words of high praise.   

The famed French Chef Daniel Boulud of New York City said it best when he stated,”a great friend and inspiration had been lost. He will be great missed.”

Indeed Santamaria did give the world so much – his courage, his passion, his flare as only he could.  Thank you for such great and honest gifts to us all. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011 

Leading French Chefs Form The College Culinaire de France to Promote French Cuisine

Shock waves went through the French culinary establishment last week when France failed for the first time ever to win medals at the esteemed Bocuse d’Or Competition in Lyon. Instead chefs from the Scandinavian countries dominated the podium, led by Chef Rasmus Kofoed of Denmark.

Added to the fact that Tokyo can now claim more Michelin acclaimed restaurants than Paris - well, the leading chefs of France decided that they have to take matters into their own hands.

Gathering at the elite 58 Tour Eiffel Restaurant, 15 of France’s greatest chefs have joined together to form the nation’s first official lobbying association directed by chefs: The College Culinaire de France.

The legendary French chefs Alain Ducasse and Joel Robuchon pointed out during their presentation that French culinary efforts generate over 50 billion euros (or 68 billion dollars) annually to the French economy as well as creating over half a million jobs for the nation. 

Yet, unlike the Swedish, Norwegian and Danish winning teams, the international efforts of the French chefs to promote their national cuisine has never been supported by any significant governmental effort. In short, France’s famed cuisine has been taken for granted and left to the nation's individual chefs to promote on their own.  

All the chefs present felt that such singular chef efforts lacked the greater effect of a more focused campaign aided by a larger ministerial presence and increased financial backing.

With such additional support, The College Culinaire de France plans to train a new generation of French “master chefs.” Culinary leaders such as Chef Guy Savoy want to honor the classic cuisine of France while also making a place on the menu for a lighter and more modern touch in tune with the contemporary tastes.

This combination of the best and the new will provide an amazing showcase for the thousands of outstanding food products created in France and lead to increased exportation (and national income).

The College Culinaire de France also plans to establish a museum of gastronomy in Paris. Such a museum could be both a major tourist attraction and also an interactive marketing tool.  There visitors could experience the heritage of France’s great chefs as well as savor the fantastic flavors of the future.

Hurray for the great chefs of France! With your help, the world will be a better (and more tasteful) place!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011