Mr. Py

Danny Py

Corporate Director of Food & Beverage Quality

Kessler Collection

Captivated by The Kessler Collection for its artistic spirit and diverse offerings, Danny Py serves as the corporate director of food and beverage quality, where he has enriched The Kessler Collection’s culinary offerings.

Mr. Py is responsible for the development and implementation of programs and processes within the food and beverage department for all Kessler properties, in addition to overseeing all kitchen design concepts and providing the teams with the right tools to increase productivity within The Kessler Collection’s 12 individual, boutique hotels.

Joining the Kessler Collection in 2012, Mr. Py brings more than 24 years of hospitality food and beverage experience. Mr. Py gained noteworthy experience while working in restaurant construction and construction management and layout. Mr. Py also served as a restaurant manager in the Caribbean, expanding his palate to the tropical flavors.

Utilizing his experience as restaurant manager, Mr. Py opened his own restaurant furthering his food and beverage knowledge. In addition, Mr. Py gained meaningful experience in his role as a multi-unit manager and general manager.

Mr. Py can be contacted at 407-996-9999 or danny.py@kesslercollection.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.