Key Ingredient — What Your Hotel Chef Brings to the Table

From menu planning, kitchen staff coordination, food acquisition and preparation, right down to the flourishes and garnishes that grace each plate, the hotel chef is one of the key ingredients to cooking up a great event. With years of expertise and knowledge, Chris Strike, Banquet Sous Chef, and Paul Hoch, Convention Services Manager, both of the Glacier Canyon Conference Center at the Wilderness Resort share what to expect and how to maximize the benefits of working with a hotel chef.

Q. Tell me about Glacier Canyon Conference Center at the Wilderness Resort and what you do there?

A. (Chris Strike) — I oversee all food preparation in kitchen as well as all functions happening anywhere on the Wilderness Resort property. I assist with organization and work with clients illustrating our various banquet functions. Additionally, I work with our on-site Event Detailers on event specifications such as special dietary needs. (Paul Hoch)—As Convention Services Manager, I work with the sales staff booking events, as well as the Event Detailers putting events together.

Q. What are the advantages of a hotel chef versus an outside caterer?

A. It’s simply easier to deal with an on-site chef and staff. There’s more stability in the process. Guests get peace of mind from the knowledge that their chef is working directly with the kitchen staff, managers, wait staff and sales department, so that as a team, we can put together the best possible event. Here at the Wilderness Resort, we have one or two meetings a week in which we go over the details of upcoming events, iron out any problems, or plan how we can accommodate any last minute changes to the menu, the room, or the room layout that a guest may want.

Q. How can an event planner best utilize your services?

A. By knowing and understanding the strong points an in-house chef brings to a function. Also, by recognizing the experiences a chef has accumulated from dealing with other groups that come in on a consistent basis. For example, regional groups that come in frequently. We come to know what they prefer. We have the knowledge of what budgets work and the experience of working within those budgets. We have the ability to accommodate dietary restrictions. We’re experienced in meal and menu planning, along with other special considerations. For example, we’ve had guests come in with a recipe they wanted us to use and we’ve accommodated them. Or, a guest might have a specialty product that they want complimented. An artisan cheese for example. We’ll work with them to develop an appetizer centered around that product.

Q. How should an event planner prepare before meeting with a hotel chef?

A. Whether or not they have a full menu in mind, they should have a good feel for what they envision for the event. Also, they should have good idea what their guests would like to eat. We’ll listen and offer suggestions to enhance their ideas. It’s also important to let us know ahead of time about any dietary restrictions, such as gluten-free or heart healthy menu items, so we can focus on those as we begin the planning process. Theming is also critical. For example, if the evert has a western theme, we’ll suggest menu items that complement that. The tone of the event — casual or formal — will also impact what we serve.

Q. Any other tips or advice?

A. Understand that communication is key to a great event. Always remember to inform your chef and planning staff about such things as changes to the number of guests or modifications to the menu. These things trigger so much on our end, from ordering food to staffing. The better a planner communicates, the greater the foundation for their event.

Paul Hoch, Convention Services Manager at the Glacier Canyon Conference Center at the Wilderness Resort in Wisconsin Dells is responsible for all event operations encompassing banquets, weddings and on premise catering.  A 16-year veteran of the hospitality industry from front to back of house, Paul specializes in exceptional service, operational management and event coordination. He has a bachelor's degree from UW-Whitewater.