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 ingredients
• Hotel Polaris’ six diverse food & beverage outlets (from rooftop Aviator Bar to Pamela’s Americana restaurant)
• Creative dishes blending sushi, steak, and fresh seafood
• Culinary connections to the Air Force Academy and community engagement
• The “Polaris Pour” program: bourbon, tequila, wine, gin, and more signature tasting events

Watch the FULL EPISODE on YouTube: https://youtu.be/kDmybYEqVSA
 

Join the conversation on today's episode on The Modern Hotelier LinkedIn page
The Modern Hotelier is produced, edited, and published by Make More Media

Links:
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/209

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