In this episode, we sit down with Chef Ken Butler, Executive Chef at Hotel Polaris, to explore the art of hospitality, the evolution of food and beverage trends, and the behind-the-scenes dedication that makes guest experiences unforgettable. From rooftop sushi to locally sourced Colorado flavors, Chef Ken shares his insights on how culinary innovation and health-conscious choices are shaping the future of dining.Topics covered in this episode:The rise of health-conscious dining: cutting seed oils & prioritizing natural ingredientsHotel Polaris’ six diverse food & beverage outlets (from rooftop Aviator Bar to Pamela’s Americana restaurant)Creative dishes blending sushi, steak, and fresh seafoodCulinary connections to the Air Force Academy and community engagementThe “Polaris Pour” program: bourbon, tequila, wine, gin, and more signature tasting eventsWatch the FULL EPISODE on YouTube: https://youtu.be/kDmybYEqVSA Join the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Ken on LinkedIn: https://www.linkedin.com/in/ken-butler-687939a0/Hotel Polaris | A Colorado Springs Hotel: https://www.thehotelpolaris.com/For full show notes head to: https://themodernhotelier.com/episode/209Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related