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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 April Online Hotel Business Review


Feature Focus
Guest Service: Customer Service is a Key Business Differentiator
In today's hyper-competitive, hyper-connected global marketplace, customer experience has assumed a major role as a key business differentiator. There is a growing understanding that competition based on products or price alone is no longer a viable strategy. Since feature or function advantages can be quickly duplicated and/or enhanced, product innovation is no longer the differentiator it once was. And competition based on price impairs profitability. On the other hand, research indicates that 86 percent of consumers said they would be willing to pay more for a better customer experience. To protect both market share and margins, hotel companies must provide customers with consistent, compelling experiences - before, during, and after their purchases - across all major channels. There are many things organizations can do to deliver a superior customer experience. Management must align everything a company does with the customer service experience in mind. They must assign high value to anticipation of customers' real needs and desires, and they must incentivize and reward personal initiative in the pursuit of customer satisfaction. They must respond quickly to customer requests. They must ensure that customer interactions are highly personalized, and they must deliver the right information to the right place at the right time. And perhaps most importantly, upper management must create a culture where customer service is valued and esteemed, taught and rewarded. Customer experience leaders who can drive this kind of cultural change will radically affect their companies? competitive position and business performance. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.