Mr. Grohs

Darin Grohs

Director Food & Beverage

W Hotel New Orleans

Chef Darin Grohs got the bug for hospitality with his first job as a bus-boy at age 13 working at a bowling alley in Rapid City, SD. He worked as a server and a dishwasher in addition and helped out in the kitchen when he could as he was not old enough to become a cook. After his time in the US Navy, doing anything but cooking, he got back into his groove and attended the Art Institute of Atlanta where he graduated a term early and second in his class with an Associate’s Degree in Culinary Arts.

Chef Grohs went on to attend Georgia State University to attain his four year Bachelor of Arts Degree in Business. All the while he focused on anything and everything in the food service industry. He worked at a liquor store to learn and understand his beverages and start his knowledge of wines. He even worked at a Bed and Breakfast for a well rounded understanding of the Hospitality business. He was classically trained in French Cuisine, he worked at multiple Italian restaurants and had the influence of his mentors in Atlanta who imparted the knowledge and understanding of the Low Country and all the flavors that are indicative of this area. He moved back to the Mid-West for a time, to Southern Florida with its Latin flavors and then landed in Southern California where he adopted the practice of market to table before heading to New Orleans.

Chef Grohs believes in simple flavors that speak for themselves. With his vast background, he enjoys using local ingredients in new and inventive ways that could represent the culture at hand or the culture from where the dish came.

Mr. Grohs can be contacted at 504-207-5030 or darin.grohs@whotels.com

Coming Up In The June Online Hotel Business Review




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Feature Focus
Sales & Marketing: Who Owns the Guest?
Hotels and OTAs are, by necessity, joined at the hip and locked in a symbiotic relationship that is uneasy at best. Hotels require the marketing presence that OTAs offer and of course, OTAs guest’s email when it sends guest information to a hotel, effectively allowing OTAs to maintain “ownership” of the guest. Without ready access to guest need hotel product to offer their online customers. But recently, several OTAs have decided to no longer share a data, hotels are severely constrained from marketing directly to a guest which allows them to capture repeat business – the lowest cost and highest value travelers. Hotels also require this data to effectively market to previous guests, so ownership of this data will be a significant factor as hotels and OTAs move forward. Another issue is the increasing shift to mobile travel bookings. Mobile will account for more than half of all online travel bookings next year, and 78.6% of them will use their smartphone to make those reservations. As a result, hotels must have a robust mobile marketing plan in place, which means responsive design, one-click booking, and location technology. Another important mobile marketing element is a “Click-to-Call” feature. According to a recent Google survey, 68% of hotel guests report that it is extremely/very important to be able to call a hotel during the purchase phase, and 58% are very likely to call a hotel if the capability is available in a smartphone search. The June Hotel Business Review will report on some of these issues and strategies, and examine how some sales and marketing professionals are integrating them into their operations.