Mr. Sanchez

Frank Sanchez

Executive Chef

Chicago Downtown Marriott Magnificent Mile

Chicago Downtown Marriott Magnificent Mile Executive Chef Frank Sanchez, formerly the hotelís executive sous chef, oversees all culinary operations at the hotel and its F&B outlets, Harvest Restaurant and Rush Street Pantry, including management of the hotelís rooftop garden and beehives. Chef Sanchez also operates a year-round, on-site experience to create food from scratch that gives customers fresh and nutritional options. Chef and his team begin the seedling process of planting product that can be grown indoors, along with rotating crop of micro-greens. He strives to grow product, reduce the hotelís carbon footprint and create an interesting narrative for the hotel and restaurants. As well as menu planning, Chef Sanchez executes the garden aesthetics, as the rooftop garden can be seen from 36 of the hotelís 46 floors and from the fitness center, which is located on the same floor as the rooftop garden. The neat rows and tight lines in the boxes are an extension of the kitchen, and show guests that there are crops growing.

Chef Sanchez has been with the company since 2010 and has demonstrated superior leadership in the culinary department. Prior to joining the Chicago Marriott, Chef Sanchez led kitchen operations as executive chef at Coronado Island Marriott Resort and Spa and led the banquet kitchen at JW Marriott Tucson Starr Pass Resort & Spa. Chef Sanchezís career highlights include creating the first-ever beer festival on Coronado Island while at Marriott.

Before being hired by Marriott, Chef Sanchez graduated with a degree in business management from the University of Arizona in 2005.

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

Mr. Sanchez can be contacted at 312-836-0100 or frank.sanchez@marriott.com

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board Ė for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driverís seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.