Mr. Brand

John Brand

Executive Chef

Hotel Pearl – Kimpton Hotels

Chef John Brand grew up in the Midwest spending most of his time on a farm in the Nebraska. He began his career washing dishes as a teenager in Green Bay Wisconsin and progressed to stay in the kitchen for the past 25+ years.

Mr. Brand has cooked his way around the country for fine dining restaurants and resorts, most notably in Beaver Creek Colorado, Scottsdale Arizona, The Little Nell in Aspen Colorado, Keswick Hall in Charlottesville Virginia, and the Broadmoor in Colorado Springs Colorado.

In 2008, he arrived in San Antonio Texas as Executive Chef La Mansion del Rio and Mokara Hotel and Spa. In 2011, he was also asked to be the Area Executive Chef for Omni Hotels and Resorts.

As of May 2014, Mr. Brand is an Executive Chef for Kimpton Hotels which will be opening a new hotel at the Pearl Brewery in San Antonio later this year.

Mr. Brand can be contacted at 210-518-1016 or john.brand@hotelpearl.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.