“How comfy should I feel leaving my laptop at the table while I go out for a minute?” I asked the extremely trained waitress (and increasing restaurant manager) Audrey Boisvert at the Rosewood Sand Hill, a 5 star hotel (Forbes-rated) located on Menlo Parks Sand Hill Road, in the heart of the Silicon Valley equity capital landscape.

The balcony at Madera dining establishment, Rosewood Sand Hill, Menlo Park, California, in the heart of the … [+] Silicon Valley endeavor capital landscape.

Rosewood Hotel Group

He means, however, to pursue his passion for cooking within the context of a congenial accommodation of individual tastes and desires. “Ultra-luxury is about accommodation, and what I call the complexity of simpleness. As you develop as a chef, you come to respect that a dining experience is not simply supper at night in a fine-dining dining establishment. Its ensuring an excellent experience is achieved whether its for a local who has occurred upon us and finds us doing an extraordinary breakfast or someone whos up late during the night and desires to take pleasure in a perfect, drippy cheeseburger– a completely prepared cheeseburger on a completely toasted, freshly baked brioche bun with regional cheddar cheese and some regional bacon– that one amazing bite, combined with exceptional service whether theyre dining in their guest room or with us at Madera. Is that any lesser than an official dinner with foraged truffles and the rest?”.

******.

The open kitchen at Madera, sited in the middle of the restaurant at Rosewood Sand Hill in Menlo … [+] Park.

****.

Since May 5 this year, Chef Robert (as he of the unpronounceable surname is known) has actually taken control of the residential or commercial propertys Michelin-starred Madera restaurant, which, while a destination dining establishment in itself, is also responsible for the feeding and cooking wellbeing of the visitors of this X-room hotel.

And about that egoless kitchen area: For his staff to focus gladly and without interruption on what he calls the “complexity of simplicity,” states Sulatycky, requires an environment of calm, expert teamwork. I asked him if his commitment to this was born from practical necessity, driven by the unfeasibility of loud and noticeable theatrics when youre essentially on display to every diner, showcased in the center of a dining-room like Maderas.

Chef Robert Sulatycky.

As you grow as a chef, you come to appreciate that a dining experience is not just supper in the evening in a fine-dining dining establishment.

” At my core Im a cook and I love cooking, whichs never left me. In our market, the higher you work your way up, the more you work your escape of the cooking area. I like the cooking area, I enjoy cooking, I enjoy developing. I like the exploration of taste and textures and temperatures as it connects to food. Each of the endeavors that Ive gone into over the last few years is related to food– Ive got a vineyard up on Mount Veeder [ Mithra Winery]; I co-founded an innovation company thats associated to industrial cooking areas [iQKitchen]– I was still left yearning for the kitchen area.”.

Chef Robert was having none of it. It goes far deeper than that, he says, and isnt depending on whether the guests have the ability to directly witness any mood tantrums: ” Ive operated in open kitchen areas, and Ive worked in kitchen areas that are closed, and to me the objective is the very same. Its to craft an environment that is peaceful, inclusive, and considerate of our shared mission: that were here to cook lovely food for our visitors. I will not have it any other way. The days of the shrieking and shouting chef is long gone– whether the visitor exists to witness those theatrics.”.

IMAGE CREDIT: Micah Solomon.

Astounding. And that is the method that luxury hospitality ideally is practiced. Discovering imaginative methods to do more for the guest, in ways that are really helpful, and, if possible, brightening their day along the way.

On a happier note, the subtlety and near-intangibility of fantastic hospitality is also why its so tough for rivals to knock off a remarkable level of client service and hospitality when you get it. And Rosewood Hotel Group, the worldwide hotel business that boasts the desired Five Star Forbes rating for more than 1/3 of its residential or commercial properties, gets it right.

Ultra-luxury hospitality remains in some methods intangible, which is why its so tough to train for, encourage for, and employ for. (Though I do use training for it, as a consumer service elearning, consultant, and trainer producer, a formats and disciplines that enable me to bring the finest customer support practices of hospitality industry to other industries that can similarly benefit.).

Discovering imaginative ways to do more for the visitor, in methods that are in fact beneficial, and, if possible, brightening their day along the method.

In our market, the greater you work your way up, the more you work your method out of the kitchen area. I enjoy the kitchen, I enjoy cooking, I love developing.– I was still left longing for the kitchen area.”.

The Rosewood Hotel Group.

From the laptop computer security occurrence above; to having my blazers pressed in an hour and a half the very evening I arrived, to freshen them up from travel and ensure I looked camera-ready for a video look the next day; to front office manager Bella Hans interesting interactions by text even prior to my arrival; to an incredible example of proactive service: the arrival in my space of a bottle of pure water required (though I d never ever told them this) for the CPAP device I had established and plugged in beside my bed; to the useful (and hilarious) weather forecast that Michael at the front desk provided with my wakeup call: ” Here in our charming corner of California its 68 degrees and cloudless. Back home for you in Seattle, its 51 degrees and foggy.”.

At some luxury hospitality residential or commercial properties, however, the cooking arts are where this attentiveness to specific guests ends and the arrogance (and, to be reasonable, artfulness) of the chef takes control of. Rosewood, Sand Hill Road, however, has been spared this fate with the arrival of one of the more centered celeb chefs youre most likely to come across: Robert Sulatycky, a strong advocate of “the egoless kitchen area,” whose greatest fame is actually for his collaborative efforts, as a rival on and after that coach of the team that eventually– in a very first for America– won the Bocuse DOr, one of cookings most distinguished competitors.

Sulatycky has actually been available in to helm the Madera kitchen area after a variety of endeavors, all food and beverage-related but nonetheless taking him out of the kitchen area. When I found Chef Robert in the extravagant Madera cooking area (which is broad open to all eyes in the center of the dining establishment) with his sleeves actually rolled up, working the line, I believed, “Wow, thats actual work hes doing,” and desired to know what had actually driven him back behind the burners again.

” Very comfortable, since I will be here with it,” she stated, moving into a standing-guard position that she was still preserving (with maybe a smidgeon of funny exaggeration) when I returned.