Luxury Hotelier - April 2008 - (Page 42)

42| Indulge Celebrity status brings more than glitz World-famous chef Charlie Trotter pulls the strings behind the cuisine at new Chicago hotel or some, the term “celebrity” conjures grandiose images of red-carpet runways, glamorous balls and VIP entrances. But for Charlie Trotter, namesake of the world-renowned Charlie Trotter’s restaurant in Chicago (www.charlietrotters.com) and leader of the forthcoming dining experience at Chicago’s Elysian Hotel and Private Residences (www.elysianhotels.com), the word has a different connotation. “I don’t like the term ‘celebrity chef,’ nor do I consider myself a ‘celebrity chef.’ I do what I do because I love it,” Mr. Trotter says. “I David Pisor recognize the winds of time have changed things and there are many young chefs who have decided to get into this business with stardom in mind. That’s not my role.” Instead, Mr. Trotter’s role will be handson in all aspects of dining at the Elysian. The 188-suite and 51-private-residence property is scheduled to open in late fall and will provide two dining room options. An exclusive dinner restaurant will focus on seafood and fish, while a casual restaurant F will include an oyster seafood bar in the evening and a mix of American cuisine for breakfast and lunch, according to David Pisor, chief executive officer and founding partner of Elysian Development Group. Mr. Trotter and his team also will provide all in-suite, banquet and catering options, creating a culinary monopoly at the property. “We consider room service being served by Charlie Trotter another amazing amenity, starting from the personalized minibar to the exquisite room service food items our guests can enjoy whether in their hotel room or in their private residence,” Mr. Pisor says. To further clarify that he is more than a “celebrity chef,” Mr. Trotter is determined to go beyond lending his name to a restaurant. Instead, he will maintain a firm hand in the restaurants’ operations. “After 20 years in the culinary field, it would be remiss for me to align my brand with a project without ensuring that I have a very high-touch role,” Mr. Trotter says. “This is definitely not a consulting role. I am going to be in the trenches day to day with the team to ensure we accomplish everything set forth.” To create the well-oiled machine responsible for the culinary experience, Mr. Trotter intends to incorporate long-term team members from other venues of the Charlie Trotter’s corporation—a company that includes Charlie Trotter’s and Trotter’s To Go in Chicago; C at One&Only Palmilla in Los Cabos, Mexico; and Restaurant Charlie at The Palazzo Resort Hotel and Casino in Las Vegas. And although he has partnered with other hotels and nixed other offers to collaborate, Mr. Trotter says his partnership with the entire Elysian team was ignited by their shared vision: a “focus on excellence in every level of guest satisfaction.” “This is the first time I have felt a real meeting of minds,” Mr. Trotter says. “This extension of my brand seemed natural and the fit almost too perfect to be true. It just so happens to be in a hotel.” » BY EMILY HANNA “Ninety-nine out of 100 hotels do not have a world-class restaurant,” says David Pisor of Elysian Development Group. The Elysian will have an exclusive dinner restaurant and a casual restaurant [left], both run by Charlie Trotter [above]. ELYSIAN HOTEL AND PRIVATE RESIDENCES Luxury Hotelier | April 2008 | www.LuxuryHotelier.com http://www.charlietrotters.com http://www.elysianhotels.com http://www.LuxuryHotelier.com

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Luxury Hotelier - April 2008 Contents Editor's Letter Inform Network Personalities Insight Properties Inspire Deliver Innovate Development Indulge Advertisers Index Editorial Index Source Listing Dossier

Luxury Hotelier - April 2008

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