Mr. Raz

Jonathan M. Raz

Director of Food & Beverage

Waldorf Astoria Orlando

With nearly 20 years of experience in food and banquet operations, Jonathan M. Raz brings a passion for innovative cuisine to his position as director of food and beverage at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. Mr. Raz manages the F&B operations of the hotel complex, including 12 dining outlets, in-room dining service for 1,500 guest rooms and an extensive banquet facility. Offering over eight years of experience as director of food and beverage under the Hilton umbrella, Mr. Raz plays a pivotal role in the property’s renowned culinary program, where he works with more than 150 chefs to develop delectable dining experiences and creative group catering menus that continue to earn top honors in food and beverage excellence.

Mr. Raz’s greatest joy comes from developing original restaurant and bar concepts that provide guests with a customized dining experience. A natural leader, Mr. Raz relishes mentoring and collaborating with his culinary team, helping them hone their skills and push creative boundaries. Exposed to the food operations business at an early age by his father, a food and beverage director himself, Mr. Raz constantly challenges his chefs to develop new approaches to their cooking with a focus on creating ahead-of-the-trend menus that still evoke the comforts of classic dishes. While the majority of his day is spent in operations, Mr. Raz makes time to interact with guests and strives to provide an unforgettable dining experience for every visitor who sets foot in his restaurants.

Mr. Raz began his career as the banquet manager at DoubleTree Guest Suites in New York City, working his way up to assistant director of banquets and events at the Waldorf Astoria New York, where he oversaw the operation of presidential dinners and exclusive galas. He continued his career with Hilton as assistant director of food and beverage at Hilton Americas and as director of food and beverage at Hilton Baltimore before his most recent position as director of food and beverage at Hilton Orlando, overseeing all kitchen operations, budgeting and restaurant concepts. Mr. Raz made a name for himself as a culinary leader when he helped open Hilton Baltimore, recruiting all leadership positions and directly supervising the executive chef, director of catering, director of banquet operations and assistant director of food and beverage. An avid cook, Mr. Raz brings his culinary expertise home with him, where he enjoys spending quality time with his wife and three children, dining out and finding time for an occasional round of golf.

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

Mr. Raz can be contacted at 407-597-5500 or jonathan.raz@hilton.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.