"This is the first hotel I have worked for that is not in a downtown area, which makes us unique. We're like a little oasis in the middle of suburban San Jose."
"This career has blessed me with being able to travel. So, I have cooked with a lot of really cool chefs in a lot of different cities."
"That's changed with the surge of restaurants in hotels over the last 10 years or so that have refocused the idea of what a hotel restaurant can be: that it can have its own identity and be a big part of the experience of that hotel."
Three hotel chefs described preparing for the intense December business driven by corporate holiday parties and family gatherings. Executive Chef Joshua Macaluso relocated to Hayes Mansion after roles at major San Francisco hotels and emphasizes the mansion's suburban, local character and many first-time traveler diners. Joseph Humphrey cited extensive experience at resorts and said hotel restaurants have evolved from mere amenities into distinct dining identities over the past decade. Chefs leverage travel and collaboration with other cooks to shape menus and service. Hospitality teams routinely work holidays to support large seasonal events.
Read at The Mercury News
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