Central America Hilton opened three hotels in Costa Rica in January. At the Hilton Papagayo Resort in Guanacaste, exec chef is Dirk M. Troop, previously exec sous chef at the venerable Caribe Hilton in San Juan, Puerto Rico. F&B manager Federico Rodriguez sailed in from the Hilton Margarita & Suites, off the coast of Venezuela. At the Doubletree Cariari by Hilton San Jose, the exec chef is William Peerson, who joined the Doubletree family after three years with Norwegian Cruise Lines. F&B director Luis Fernando Quevedo was with the property prior to conversion, when it was still the Melia Cariari. Finally, at the Doubletree Resort by Hilton Puntarenas, the exec chef is William Ortiz Garro, who's been with the hotel since its earlier Fiesta Resort days.
United Kingdom At press time, Jamie Oliver planned to launch his new chain, Jamie's Italian, with the opening of a first unit in Oxford this month; another, in Bath, will follow in July. The concept is "urban casual": authentic affordable Italian food at breakfast, lunch, and dinner, seven days. Pasta dishes, freshly made on-site, start at £5 (just under $10); breads come from the artisan bakery The Flour Station in Battersea; and all chicken is free-range. "I wanted to create a local restaurant that's classy, reliable, and inspired by what people want: good food, well-prepared, sometimes speedy, sometimes relaxed," Oliver says. "I don't think many of the chains really give consistent quality at a decent price—we aim to change that." Jamie's Italian will work in partnership with the Fifteen Foundation, Oliver's charity that gives underprivileged young people a head start in the industry. Meanwhile, the Jamie's Italian team is looking at various locations across Great Britain, with Cambridge and Brighton likely to be next.
D&D London acquired Launceston Place last summer, closed it in mid-January for refurbishment, and reopened in mid-March with a new team in place: head chef Tristan Welch and gm Hadi Aknin, both formerly of Pétrus. The modern British menu lists quintessential classics such as nettle soup and beef cobbler with Lincolnshire Poacher cheddar. Drunken quail flambéed and salmon "smoked" tableside provide flare-ups of foodie theater.
Miles Johnson and Ian Rayner, owners of The Kensington Arms in Bristol, have launched two new pubs: The Kings Arms in Litton, Somerset (February) and The Ragged Cot in Hyde (March). Both are set in picturesque villages in the South West of England and have undergone substantial refurbishment. Chef at The Ragged Cot (which also has guest rooms) is Kevin Chandler, while the chef at The Kings Arms is—wait for it—Buddha. Yep, just Buddha. Anyway, menus at both spots are modern British, and the chefs are using local suppliers as well as ingredients grown on-site at each location.
Henry Dimbleby, John Vincent, and Allegra McEvedy, owners of the natural fast-food concept Leon Restaurants, will launch up to 10 new units across the U.K. before year's end, including New Street Square (London), Cabot Circus (Bristol), and Westfield White City (London). At press time, there were nine branches open across London. McEvedy is the company's corporate chef.
India Starwood has opened its first Westin in India, the 97 room Westin Sohna Resort, set amidst lush landscaped gardens and farmland 90 minutes from the New Delhi International Airport. Exec chef is Willie Ruck, who has been working in India on special projects in different cities. F&B manager is Rajiv Kapoor, formerly of the Rotana Group in Dubai. Driven by India's strong economy, Starwood has been aggressively signing deals for new hotels, including two new Sheratons, three new Westins, and two new Aloft Hotels. The company currently has 20 hotels in operation or under development in India.
Asia La Tour d'Argent has opened a Tokyo outpost of Les Comptoirs de la Tour d'Argent, the popular shop next door to the famous Parisian restaurant. In Tokyo, they're offering some 10,000 bottles (approximately 1,000 labels), selected by head sommelier David Ridgway, plus specialty items such as foie gras, chocolate, cookies, tea, and jam. Wines by the glass and small plate dishes are served in an 18 seat salon. The Terrail family opened La Tour d'Argent in Tokyo in 1984. The exec chef there is Fabrice Dumonchel. Paris exec chef is Stéphane Haissant.
Australia The 21 suite Southern Ocean Lodge, Kangaroo Island's newest luxury resort, opened in late March at Hanson Bay in South Australia. Adjoining two national parks, the property features "environmental architecture" designed to blend with the landscape. The lodge is owned by James and Hayley Baillie (Baillie Lodges), who also operate Capella Lodge on Lord Howe Island. James Baillie, founding managing director of P&O Australian Resorts, serves as f&b director; exec chef Tim Bourke was at Capella Lodge. Bourke and Baillie express devotion to local products, including seafood, cheeses, olive oils, and wine. The company's next lodge will open on Tasmania early next year.
Send your international restaurant and hotel f&b news to Julie Mautner at WhiskNews@aol.com
