Mr. Salazar

Fernando Salazar

Vice President, Food & Beverage

Wyndham Hotel Group

Fernando Salazar, a 30 year lodging veteran, was appointed vice president of food and beverage for the upscale Wyndham Hotels and Resorts brand in July 2007. In his role, Mr. Salazar is responsible for the conceptual development and management of food-and-beverage operations for all Wyndham Hotels and Resorts properties. Additionally, Mr. Salazar recently assumed oversight of food and beverage for the select-service TRYP by Wyndham brand.

Prior to joining the company, Mr. Salazar was vice president, food and beverage, for Omni Hotels in Irving, Texas, a position he held from 2002 to July 2007.

From 1996 to 2002, he was director of operations for individual Omni Hotels, first for the Omni Houston Westside and then, in 1998, for the Omni San Antonio.

From 1983 to 1996, Mr. Salazar served in food and beverage positions for Westin Hotels, including director of food and beverage at the Westin Cincinnati and the Westin Williams Center in Tulsa, Okla. He also held various positions at the Westin Galleria in Dallas and the Westin Oaks in Houston, including assistant director of food and beverage, director of restaurants and multiunit restaurant manager.

From 1980 to 1983, he was head of service and wine training for Las Brasas, a Colombia-based restaurant management company. He began his career for the St. Moritz Hotel in New York’s Central Park, now the Ritz-Carlton New York.

Mr. Salazar, a frequent speaker at national conferences on topics related to food and beverage, received the 2010 Silver Plate Award as Hotel Operator of the Year from the International Foodservice Manufacturers Association (IFMA) for his contributions to the industry. The Culinary Institute of America (CIA) proclaimed him Ambassador of the CIA and awarded him the Gold Medal of Honor for creativity, leadership and mentoring efforts.

He is a member of the Culinary Institute of America’s Latin Cuisines Executive Advisory Council and the HM&LA Food & Beverage Advisory Board. He is also a member of the International Food and Beverage Forum, a group of 50 experts dedicated to the promotion of the industry worldwide and received the group’s President’s Award in 2009 and 2010 for his contributions to this organization.

Mr. Salazar is International Advisor and permanent judge of the renowned Spanish National Tapas Competition and of the Annual International Encounter of Culinary Schools, a competition for culinary students from around the world; both events are celebrated annually in Valladolid, Spain. In November 2010, he was named International Advisor and Universal Ambassador of the International School of Culinary Arts in Valladolid, Spain, as a result of his extensive expertise in the industry.

He is based in Wyndham Hotel Group’s Parsippany, N.J. offices.

Mr. Salazar can be contacted at 973-753-6590 or fernando.salazar@wyndhamworldwide.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.