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 August Online Hotel Business Review

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.