Gordon Maybury, the new executive chef at The Arizona Biltmore, A Waldorf Astoria Resort, in Phoenix, has 24 years of experience at restaurants and hotels everywhere from Florida to New York City to his native Ireland. It's a good thing, too, as at The Arizona Biltmore Maybury must oversee six F&B outlets, room service and events across eight separate kitchens. HOTELS spoke with Maybury about wisdom he has gained in hotel kitchens' throughout his career. H: What kitchen feature is at the top of your wish list right now and why? GM: For Frank and Albert's (the hotel's three-meal restaurant) I'd love to get a steakhouse-type broiler. The firepower it brings to the line is unbelievable. You can cook steaks in five minutes; there's a 600-degree-F(316-degree-C) oven underneath and a finishing oven on top. For one piece of equipment, it's very versatile.
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