Editorial Board   Guest Author

Mr. Hancock

Paul Hancock

Executive Chef, Miramonte Resort and Spa

Chef Paul Hancock took an interest in the kitchen at an early age. “I remember walking to the other side of the island and running home all wide-eyed, ‘Mom, they fry their fish in peanut oil over there!'” He explains, “I just had that fascination with how other people did things, how they lived their lives and cooked their food.”

And so began a path of culinary discovery, rich with fine dining experiences at exclusive supper clubs in North Carolina, and some of the South's legendary restaurants.

Ever eager for new challenges, Chef Hancock traveled to the French Alps to accomplish his chef's apprenticeship at L'auberge de L'Eridian under the tutelage of Chef Marc Veyrat—at the time a 3-star Michelin chef renowned for his foraging and use of wild herbs and ingredients. Chef Hancock quickly grasped the concept of great recipes and the meticulous steps that go into implementing them.

Not one to rest on his laurels, Chef Hancock's craftsmanship, resourcefulness, and wanderlust turned out to be a perfect match for super mega yachts; he spent 3 ½ years executing elaborate dinner parties while traveling the world with elite guests and international celebrities. Back in the States, Chef Hancock was instrumental in opening five-star fine dining and banquet experiences in Hollywood, Florida, including the now Diplomat Resort and Spa, receiving the four star four diamond award from AAA.

Here in California, Chef Paul has been called on by a long list of celebrity clients. Chef Hancock now calls Indian Wells home, delighted to share his farm-to-table values and focus on building new relationships in the small community of Indian Wells.

Please visit http://miramonteresort.com for more information.

Mr. Hancock can be contacted at 760-837-1631 or phancock@miramonteresort.com

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.