Hotel chefs aim to give traveling foodies a taste of place

05/13/2013 | New York Times (tiered subscription model), The

A growing number of hotel restaurants and chefs are adding local ingredients and dishes to the menu, to give themselves an edge with food-focused travelers. "We really think if the restaurant is popular with the locals, if you will, it’s going to feel to the hotel guest that they’re eating in an authentic restaurant, not a corporate-configured stereotype," said Mike DeFrino, executive vice president for hotel operations at Kimpton Hotels and Restaurants.

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New York Times (tiered subscription model), The

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