The number of restaurants led by big-name chefs in branded luxury hotels has grown significantly in recent years, and having this 'brand within a brand' can, at first glance offer significant advantages for both parties.
Marco Pierre White, Gordon Ramsay, Marcus Wareing, Heston Blumenthal and Aiden Byrne are just some of the chefs that now operate restaurants within hotels; so just how reliant are these hotels becoming on big-name chefs to for greater brand awareness and financial benefits? BigHospitality attended a panel discussion at the Boutique Hotel Summit on Monday to find out more.
The discussion, entitled 'Food for Thought', involves Peter Welling, general manager of Marco Pierre White Wheelers of St James' Kings Arms; Robin Wick, chief executive of Sanguine Hospitality; and Mark Greenaway, chef patron of Mark Greenaway at 12 Picardy Place in Edinburgh.
So... What do you think; is the relationship between celebrity chef and hotelier a marriage made in heaven, and is bringing a big-name chef into a hotel a sure-fire way of guaranteeing increased profits for the business?