Mr. Lynch

Paul Lynch

Chef, FireLake Grill House

Radisson Plaza Hotel, Minneapolis

While phrases such as “farm-to-table” and “locally sourced” are common in today’s culinary lexicon, they’ve been part of a philosophy Chef Paul Lynch has employed since he first set foot in a professional kitchen nearly 40 years ago. With his extensive restaurant and hospitality industry experience, Chef Lynch, who is a Texas native has worked around the country, including in his home state of Texas, Vermont, California, Hawaii, and Minnesota. In each location he’s embraced and executed the local cuisine, from regional influences to utilizing local purveyors. “My food has always been a representation of the foods of a region,” he says. “I've always felt it was important to deliver a taste of place, especially in a hotel restaurant. When people travel, they want to say they had a unique experience, and nothing defines a region or culture like its food.”

That point of view has served Chef Lynch well in his career, which has seen him run kitchens in hotels including the Four Seasons, the Westin, and the Radisson Plaza Hotel in Minneapolis, home to FireLake Grill House & Cocktail Bar, which opens its second location at the new Radisson Blu Mall of America in March 2013.

Chef Lynch assumed the executive chef role for the kitchens at the Radisson Plaza Hotel in Minneapolis in 1999. In addition to putting Lynch at the helm of the hotel’s $6 million food and beverage operations, Carlson (now Carlson Rezidor Hotel Group) gave him free reign to create a restaurant that truly served the area. The result is FireLake, which Chef Lynch describes as, “a restaurant about the flavors of real burning wood from the land of 10,000 lakes.” Although he’s not technically a native Minnesotan, Chef Lynch understands the food of the North Country as well as anyone, citing influences from the area’s Scandinavian, German, and Irish populations. He also pioneered using local products, preferring to purchase game from family-owned establishments, cook with only freshwater seafood, and use ingredients such as locally-harvested grains and wild rice that have long been a source of nourishment for Midwesterners. “It’s about taking these ingredients, understanding them, and applying them in modern style,” Chef Lynch says.

His commitment to the local food industry extends outside of the kitchen. Chef Lynch is a founding member of Minnesota’s Heartland Food Network and is currently collaborating to establish a chapter of the Chef’s Collaborative in the twin cities, a group of chefs and purveyors that promote products from the heartland and help make them more available. In 2006 Chef Lynch was honored as a Carlson Fellow; Carlson’s highest award, “for creativity and Innovation. In 2008, he took FireLake to the culinary capital of New York City, presenting his Midwestern-rooted cuisine at the James Beard House.

Mr. Lynch can be contacted at 612-339-4900 or paul.lynch@radisson.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.