Hospitality Design - December 2013 - 48
perspectives
5 questions for
tristan simon
CEO, Consilient Hospitality
1
You are working on a major expansion of the Joule
Hotel in Dallas, which your company Consilient
Hospitality operates. What are some of the highlights
we can look forward to?
As a restaurateur at heart I'm most excited about the new
dining venues. CBD Provisions [shown] is a Texas brasserie
helmed by Michael Sindoni, a talented young chef who is
reimagining Texas comfort food with originality and bravura.
Next year we plan to open a modern farm-to-table restaurant
that will source almost all of its ingredients from nearby farms
and ranches, some under our own ownership. We also plan to
open a subterranean craft cocktail bar in the spring.
2
How are craft cocktail programs becoming integral
to your concepts?
3
What do educated diners today want from
restaurants?
4
Your portfolio currently centers on Texas, but you have
plans to expand to Atlanta and Houston. What is most
exciting to you about Southern cuisine right now?
Craft cocktails have gone from being a trend and differentiator
to de rigueur in any restaurant, bar, or hotel today that is serious
about quality products. Every restaurant and hotel in our
group runs craft bars dedicated to fresh ingredients, precise
techniques, and well-curated spirit selections.
Commitments to quality that were previously reserved for
fine dining in environments that are comparatively casual
and social. They increasingly favor responsible portions,
cleaner flavors, and straightforward presentations. They want
interesting, adventurous dishes that are still comforting. Above
all else they want honesty and authenticity.
It had been waiting for a major update, and the farm-to-table
movement provided the catalyst since much of the South enjoys
a natural bounty. At the same time, a surge of enthusiasm
among chefs and diners for creative reinterpretations
of comfort food naturally looked to Southern cuisine for
inspiration.
5
How does the farm-to-table movement factor into
your vision of hospitality?
As local, sustainable sourcing becomes more of a standard
expectation among educated diners-and commodity
ingredients fall under increasing suspicion-partnerships
between restaurants and farms will become far more
commonplace. In Dallas, we've gotten out in front of this
movement by forming strategic partnerships with several
local farms and ranches that exclusively supply our restaurants
and hotels.
http://www.roomthreesixty.com
http://www.roomthreesixty.com
Table of Contents for the Digital Edition of Hospitality Design - December 2013
Contents
Hospitality Design - December 2013 - Intro
Hospitality Design - December 2013 - Cover1
Hospitality Design - December 2013 - Cover2
Hospitality Design - December 2013 - 1
Hospitality Design - December 2013 - 2
Hospitality Design - December 2013 - 3
Hospitality Design - December 2013 - 4
Hospitality Design - December 2013 - 5
Hospitality Design - December 2013 - 6
Hospitality Design - December 2013 - 7
Hospitality Design - December 2013 - 8
Hospitality Design - December 2013 - 9
Hospitality Design - December 2013 - 10
Hospitality Design - December 2013 - 11
Hospitality Design - December 2013 - 12
Hospitality Design - December 2013 - 13
Hospitality Design - December 2013 - 14
Hospitality Design - December 2013 - Contents
Hospitality Design - December 2013 - 16
Hospitality Design - December 2013 - 17
Hospitality Design - December 2013 - 18
Hospitality Design - December 2013 - 19
Hospitality Design - December 2013 - 20
Hospitality Design - December 2013 - 21
Hospitality Design - December 2013 - 22
Hospitality Design - December 2013 - 23
Hospitality Design - December 2013 - 24
Hospitality Design - December 2013 - 25
Hospitality Design - December 2013 - 26
Hospitality Design - December 2013 - 27
Hospitality Design - December 2013 - 28
Hospitality Design - December 2013 - 29
Hospitality Design - December 2013 - 30
Hospitality Design - December 2013 - 31
Hospitality Design - December 2013 - 32
Hospitality Design - December 2013 - 33
Hospitality Design - December 2013 - 34
Hospitality Design - December 2013 - 35
Hospitality Design - December 2013 - 36
Hospitality Design - December 2013 - 37
Hospitality Design - December 2013 - 38
Hospitality Design - December 2013 - 39
Hospitality Design - December 2013 - 40
Hospitality Design - December 2013 - 41
Hospitality Design - December 2013 - 42
Hospitality Design - December 2013 - 43
Hospitality Design - December 2013 - 44
Hospitality Design - December 2013 - 45
Hospitality Design - December 2013 - 46
Hospitality Design - December 2013 - 47
Hospitality Design - December 2013 - 48
Hospitality Design - December 2013 - 49
Hospitality Design - December 2013 - 50
Hospitality Design - December 2013 - 51
Hospitality Design - December 2013 - 52
Hospitality Design - December 2013 - 53
Hospitality Design - December 2013 - 54
Hospitality Design - December 2013 - 55
Hospitality Design - December 2013 - 56
Hospitality Design - December 2013 - 57
Hospitality Design - December 2013 - 58
Hospitality Design - December 2013 - 59
Hospitality Design - December 2013 - 60
Hospitality Design - December 2013 - 61
Hospitality Design - December 2013 - 62
Hospitality Design - December 2013 - 63
Hospitality Design - December 2013 - 64
Hospitality Design - December 2013 - 65
Hospitality Design - December 2013 - 66
Hospitality Design - December 2013 - 67
Hospitality Design - December 2013 - 68
Hospitality Design - December 2013 - 69
Hospitality Design - December 2013 - 70
Hospitality Design - December 2013 - 71
Hospitality Design - December 2013 - 72
Hospitality Design - December 2013 - 73
Hospitality Design - December 2013 - 74
Hospitality Design - December 2013 - 75
Hospitality Design - December 2013 - 76
Hospitality Design - December 2013 - 77
Hospitality Design - December 2013 - 78
Hospitality Design - December 2013 - 79
Hospitality Design - December 2013 - 80
Hospitality Design - December 2013 - 81
Hospitality Design - December 2013 - 82
Hospitality Design - December 2013 - 83
Hospitality Design - December 2013 - 84
Hospitality Design - December 2013 - 85
Hospitality Design - December 2013 - 86
Hospitality Design - December 2013 - 87
Hospitality Design - December 2013 - 88
Hospitality Design - December 2013 - 89
Hospitality Design - December 2013 - 90
Hospitality Design - December 2013 - 91
Hospitality Design - December 2013 - 92
Hospitality Design - December 2013 - 93
Hospitality Design - December 2013 - 94
Hospitality Design - December 2013 - 95
Hospitality Design - December 2013 - 96
Hospitality Design - December 2013 - Cover3
Hospitality Design - December 2013 - Cover4
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