Appointments & Promotions

Reunion Resort Appoints Jacob Brenchley as Chef de Cuisine at Eleven Restaurant

KISSIMMEE, FL. April 20, 2017 – Reunion Resort has appointed Jacob “Jake” Brenchley as the new Chef de Cuisine for its award-winning restaurant, Eleven.

A modern steakhouse perched atop the 11-story Reunion Grande tower, Eleven features an exposed kitchen, open-air veranda and rooftop pool. It also offers incredible views of the nearby nightly theme park firework displays and is open to the general public.

“We are thrilled for Chef Jake to join our team and bring with him over 20 years of expertise in the hospitality and restaurant industries,” said Robert Mason, Reunion’s Director of Food and Beverage. “His world-class perspective, creative flair and engaging personality, both in and out of the kitchen, will further elevate the dining experience at Eleven.”

Brenchley joins Reunion from the Kessler Collection, Bohemian Celebration, where he served as Executive Chef. Fluent in French, he received a culinary arts degree while studying at École des Beaux Arts in Annecy, France and continued his education at Le Cordon Bleu College of Culinary Arts in Orlando. His passion for food has landed him on the pages of Food and Wine, Bloom, Sommelier Journal, and USA Today to name a few. He was also invited to cook at the iconic James Beard House in New York City for New Year’s Eve in 2014. Outside of the kitchen, he has an active lifestyle and enjoys kayaking, road biking and triathlons.

“I started my career washing dishes in kitchens, where I watched chefs pour their hearts into their food. This interaction made me realize I wanted to experience the same passion in my life and profession,” said Brenchley. “Eleven is already such an amazing restaurant, and I am honored to help continue its tradition of culinary excellence.”

Brenchley has already begun refining Eleven’s menu to include an 11-ounce, 1855 Premium Black Angus New York Strip and a signature 11-spice blend. The new menu will officially debut on May 1st.

Managed by Salamander Hotels & Resorts, Reunion encompasses 2,300 acres of lush landscape and nature preserves, providing a peaceful respite in the midst of the magic and mayhem of Orlando’s attractions. The resort features over 330 luxury villas and estate homes. Aside from, Eleven, the resort also features six other casual and fine dining options, three championship golf courses, elegant indoor and outdoor meeting spaces, six hydro-grid clay tennis courts, a full service boutique spa, 10 community pools and a 5-acre waterpark with a 1,000-ft. lazy river.

Reunion is located at 7593 Gathering Dr., Kissimmee, FL 34747. For more information or to make a reservation at Eleven Restaurant, visit www.ReunionResort.com or call (407) 662-1000.

About Salamander Hotels & Resorts

Salamander Hotels & Resorts is a privately owned and operated company based in Middleburg, VA, just outside Washington, D.C. Founded by entrepreneur Sheila C. Johnson in 2005, the company has a luxury portfolio featuring two distinct collections. The Signature Collection includes the stunning Salamander Resort & Spa in Middleburg, a 340-acre equestrian-inspired property near Washington, D.C.; The Henderson, a 170-room grand beach resort in Destin, FL; NOPSI New Orleans, a new 217-room luxury historic hotel conversion in opening Summer 2017; and Hotel Bennett, a 179-room luxury hotel in Charleston, SC, opening in late 2017. The Golf Collection includes the famed Innisbrook Resort in Tampa Bay, which hosts an annual PGA TOUR on its Copperhead Course; the elegant Reunion Resort in Orlando, which includes Signature Course designs from Nicklaus, Palmer and Watson; and the recently renovated oceanfront Hammock Beach Resort in Palm Coast, FL, home to layouts by Nicklaus and Watson. For additional information, visit www.SalamanderHotels.com.

MEET THE CHEF

Chef Jacob Brenchley, or Jake as he likes to go by, is the Chef de Cuisine at Eleven Restaurant perched atop the 11th floor of the Reunion Grande in Kissimmee FL. A decorated chef with 20 years of culinary experience, Brenchley has worked for many notable establishments including luxury resorts and restaurants in the United States and abroad.

A humble yet ambitious personality, Brenchley started his career washing dishes and watching the chefs in the kitchen pour their hearts into their food. It was through his first experiences working the back of the kitchen that he knew he wanted to become a chef and lead a team of inspired and creative individuals one day as well.

Fluent in French, he received a culinary arts degree while studying at Ecole des Beaux Artes in Annecy, France, and after returning home to the United States, continued his education at Le Cordon Bleu in Orlando, Florida. Brenchley brings with him an impressive portfolio boasting a number of awards and accomplishments, including The Bloomington Chef’s Challenge’s “First Iron Chef” and “Best Young Chef of Indianapolis” by Nuvo Magazine. His passion for food has landed him on the pages of Food and Wine, Bloom, Sommelier Journal, and USA Today to name a few. A credit to his craft, Brenchley was also invited to cook at the iconic James Beard House in New York City for New Year’s Eve in 2014.

He has been recognized as a “progressive culinary professional” with a “unique blend of creative flair and passion for food”, which is reflected not only in his perfectly prepared and beautifully plated dishes, but in the actual menu itself. His role as Corporate Concept Chef at Bohemian Hotel Celebration allowed him to explore new flavors, techniques and presentation methods, ultimately bringing his culinary expertise to new levels.

Outside of the kitchen, leaving his chef hat at “the office,” Brenchley fuels his active lifestyle of kayaking, road biking and triathlons with ‘quick eats’ and a love for the outdoors.

Contact:
meritt simmons
the / zimmerman / agency
msimmons@zimmerman.com
850.668.2222

Coming Up In The June Online Hotel Business Review




{300x250.media}
Feature Focus
Sales & Marketing: Who Owns the Guest?
Hotels and OTAs are, by necessity, joined at the hip and locked in a symbiotic relationship that is uneasy at best. Hotels require the marketing presence that OTAs offer and of course, OTAs guest’s email when it sends guest information to a hotel, effectively allowing OTAs to maintain “ownership” of the guest. Without ready access to guest need hotel product to offer their online customers. But recently, several OTAs have decided to no longer share a data, hotels are severely constrained from marketing directly to a guest which allows them to capture repeat business – the lowest cost and highest value travelers. Hotels also require this data to effectively market to previous guests, so ownership of this data will be a significant factor as hotels and OTAs move forward. Another issue is the increasing shift to mobile travel bookings. Mobile will account for more than half of all online travel bookings next year, and 78.6% of them will use their smartphone to make those reservations. As a result, hotels must have a robust mobile marketing plan in place, which means responsive design, one-click booking, and location technology. Another important mobile marketing element is a “Click-to-Call” feature. According to a recent Google survey, 68% of hotel guests report that it is extremely/very important to be able to call a hotel during the purchase phase, and 58% are very likely to call a hotel if the capability is available in a smartphone search. The June Hotel Business Review will report on some of these issues and strategies, and examine how some sales and marketing professionals are integrating them into their operations.