Appointments & Promotions

Loews New Orleans Hotel Names Jason Walter as Executive Chef

NEW ORLEANS, LA. February 23, 2017 – Loews New Orleans Hotel announces Jason Walter as Executive Chef. A veteran of the New Orleans hotel community, Walter brings 19 years of experience in luxury hotel culinary operations to his new role.

“Chef Walter will serve as a great asset to the Loews Hotels family,” said Mohan Koka, General Manager of Loews New Orleans Hotel. “He is well-respected among the community and has extensive experience managing kitchens in luxury hotels around New Orleans. His deep knowledge of New Orleans cuisines and passion for our city’s food culture makes Chef Walter a perfect fit for our property.”

Chef Walter joins Loews New Orleans from the New Orleans Marriott where he served as Executive Sous Chef. In his role, Walter oversaw the full culinary staff, developed employee training programs, and drove hotel participation in local culinary events and competitions. Prior to his post at the Marriott, he cultivated his expertise in hotel banquet service with positions at the Windsor Court Hotel and Renaissance Pere Marquette in New Orleans and the Renaissance Grand and Suites Hotel in St. Louis, Mo.

“You can read thirty different quotes about New Orleans, and every one of them will be perfectly right,” said Chef Walter. “That unique sense of discovery is exactly what I love most about New Orleans and its food. I am excited to join the Loews New Orleans Hotel culinary team; my mission is for each guest to leave feeling that our home was theirs for a little while.”

About Loews New Orleans Hotel

Located at the crossroads of New Orleans culture, Loews New Orleans Hotel is steps from the city’s most popular neighborhoods including the historic French Quarter and the trendy Arts District. Housed in the former home of the Lykes Brothers Steamship Company, the 285-room hotel offers an authentic New Orleans perspective throughout our guest rooms and meeting space with sweeping floor-to-ceiling views of either the Mississippi River or the city’s skyline. Even our culinary experience is steeped in New Orleans flavor, from banquets to in-room dining to Café Adelaide and the Swizzle Stick Bar. For reservations or more information, call 1-866-211-6411or visit:

About Loews Hotels

Headquartered in New York City, Loews Hotels owns and/or operates 24 hotels and resorts across the U.S. and Canada. Loews Sapphire Falls Resort at Universal Orlando, the fifth hotel in partnership with Comcast NBC Universal, opened in summer 2016. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards to delight guests with exciting, approachable and local travel experiences. For reservations or more information about Loews Hotels & Resorts, call 1-800-23-LOEWS or visit:

Coming Up In The April Online Hotel Business Review

Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. 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.