Appointments & Promotions

Warwick Denver Hotel Names Jean Claude Cavalera Exec Chef

From the Riviera to the Rockies to Randolph’s

June 29, 2011 - Jean Claude Cavalera is bringing classic training in his native France and two decades of experience in the Rocky Mountains’ culinary scene to a new post as Executive Chef at Warwick Denver Hotel. Cavalera will oversee the culinary team of the award-winning Randolph’s Restaurant and Bar, along with all banquet and catering services.

For the past 20 years, Cavalera owned a popular four-star restaurant in the Grand Lake, Colorado area featuring upscale European dining. He also owns Timberline Smoking Company in Grand County, Colorado, which produces smoked salmon for hotels and restaurants throughout the state. New recipes created for Warwick Denver will marry the finest local Colorado product with a strong European sensibility. New dinner items have already been introduced and new banquet menus reflecting the cuisines of world-class cities are being developed.

“Warwick Hotels are truly an international brand, with our headquarters in Paris and more than 50 hotels around the globe,” said Cole Mansfield, general manager. “We have great chefs throughout the world, and Jean Claude is certainly qualified to join those ranks. He combines two distinctive repetoirs, from traditional Continental dining to the tastes of the Rocky Mountain region, which makes him a very unique culinary voice.”

Since coming to the U.S., Cavalera lead culinary teams for five-star luxury hotels on both coasts, including the cities of San Diego, Laguna Niguel, Georgetown and Boston. While in Boston, Cavalera worked with and became a friend of the legendary Julia Child. Cavalera graduated from culinary school in Nice on the French Riviera and served as a chef in the French army before becoming private chef to a wealthy private citizen. He worked at major hotels in Monte Carlo and at the Savoy in London.

About Warwick Denver Hotel/Randolph’s Restaurant and Bar

Warwick Denver Hotel (www.warwickdenver.com) at 1776 Grant offers the most spacious accommodations in downtown Denver, 10,000 square feet of flexible meeting space and an ambiance of comfortable luxury combined with gracious personal service. Randolph’s Restaurant and Bar (www.randolphsdenver.com) is open for breakfast, lunch, dinner and Sunday brunch, with an all-day dining menu available in the bar.

About Warwick International Hotels

WIH was founded in 1980 with the purchase of Warwick New York, a hotel originally built by William Randolph Hearst for his Hollywood friends. The WIH Group now includes more than 50 prestigious Hotels, Resorts & Spas worldwide, located in city centres and resort destinations in the United States, Caribbean, Europe, Middle East, Africa, Southeast Asia, South Pacific and Bali. More details available at: www.warwickhotels.com.

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.