Editorial Board   Guest Author

Mr. Hildebrandt

Patrick Hildebrandt

Executive Chef, Texican Court Hotel

Patrick Hildebrandt, Executive Chef of Valencia Group's Texican Court, has over a decade of first-class experience in the hospitality and restaurant industries. He was first introduced to the comradery and passion that the kitchen atmosphere invokes in high school when he was a dishwasher. Since then, he has worked his way up in kitchen positions that included chef tournant, chef de cuisine and executive sous chef.

Chef Hildebrandt currently oversees Texican Court's food and beverage operations, including the tequila bar, Two Mules Cantina restaurant, the pool area as well as catering operations. He brings premier cooking experience to his position as the executive chef at Texican Court, having worked as a sous chef and executive sous chef at several establishments previously including Sweet Basil in Vail, Colorado, and the Empty Stomach Group in San Antonio, Texas. Prior to his current position at Texican Court, he was the executive chef at The Hollow in Georgetown, Texas.

Chef Hildebrandt's cooking features original, inspired dishes with native Texan flavors that highlight smoky elements and is styled after the rustic cooking and great diversity of cuisine found throughout the Southwest. His blend of bold and spicy southwestern flavors recently earned him a nod from CultureMap Dallas, where he was nominated and named a finalist for the 2019 CultureMap's "Rising Star Chef of the Year."

When Chef Hildebrandt is not tending to his smoker or dreaming up a new and unique recipe for Texican Court's menu, you can find him either golfing, enjoying a glass of whiskey or out on a hunting trip.

Please visit http://www.texicancourt.com for more information.

Mr. Hildebrandt can be contacted at +1 469-577-4599 or phildebrandt@valenciagroup.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.