Appointments & Promotions

Le Pavillon Hotel Appoints New Orleans Native, Adam Korbel, as Executive Chef

Korbel Pours Local Flavor Into the Historic Property

NEW ORLEANS, LA. September 11, 2017 – Le Pavillon Hotel - a landmark hotel gem located in the heart of New Orleans, presenting decadent décor blending old world glamour with modern comforts, museum-worthy art and antiques and refined amenities - proudly welcomes Adam Korbel as executive chef. A dynamic leader with local roots, Korbel directs all culinary initiatives for the historical 226-room hotel, including The Crystal Room, Le Pavillon Hotel’s signature restaurant. With over 20 years of hospitality experience, Chef Korbel channels his talents into developing and executing menus that pair French delicacies with authentic creole flavors.

“We are thrilled to have Chef Korbel lead our culinary team at Le Pavillon Hotel. His infectious charisma and New Orleans upbringing makes him a true asset to our food and beverage team,” says General Manager of Le Pavillon Hotel, Samuel Atwood. “With Chef at the helm, we have some amazing new events to roll out.”

Korbel studied advanced culinary arts at the Delgado School of Culinary Arts in New Orleans, where he earned Dean’s List distinction, a recognition of his fervent dedication to culinary excellence. Prior to joining Le Pavillon Hotel, Korbel oversaw food and beverage at the Pontchartrain Convention & Civic Center as executive chef, developing exquisite regional and ethnic dishes for gatherings of up to 3,000. Korbel also spent time at The Lakehouse, a full-service catering company, restaurant and event venue, where he managed the catering division working alongside clients, planning elaborate, artisanal spreads and coordinating detailed on-site preparations.

“This city is my home and it gives me great pride to create and serve at such an iconic hotel that represents the layered history of New Orleans,” says Adam Korbel, Executive Chef at Le Pavillon Hotel.

Rich in tradition, Le Pavillon Hotel serves an infamous peanut butter and jelly sandwich late night snack in the lobby. An evening ritual stemming from a weary businessman’s cravings, the nightly treats are served with hot chocolate and cold milk. Illuminated by a majestic Czechoslovakian chandelier, Le Pavillon Hotel’s signature restaurant, The Crystal Room, embraces New Orleans’ culinary heritage with French cuisine, heavily infused with creole influences. Serving daily nosh and libations from a vintage Brunswick mahogany bar, The Gallery Lounge is surrounded by a railing from the Grand Hotel in Paris.

On the corner of Baronne and Poydras Street in the Central Business District of New Orleans, just blocks away from the French Quarter, Le Pavillon Hotel boasts 226 newly renovated guestrooms and decadent décor blending old world glamour with modern comforts, museum-worthy art and antiques with refined amenities. Le Pavillon Hotel presents a grand lobby, Crystal Room restaurant, Gallery Lounge, rooftop pool and 8,000 square feet of meeting and event space. Listed on the National Register of Historic Places, the lavish rooms and exceptional service of Le Pavillon Hotel, is recognized as an AAA Four Diamond rated hotel.

For more information on Le Pavillon Hotel suites or for reservations, please call (504) 581-3111, visit LePavillon.com or follow on Facebook, Twitter and Instagram.

Coming Up In The November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.