Louis van Reenen is the talented cluster executive chef overseeing the food and beverage (F&B) operations for the Marriott Melrose Arch Collection. We sat down with him to find out what is happening in the banqueting space in 2023, including the trends we can expect to see more of, and how this is playing out in the kitchens under his leadership.
“Business is back with a bang this year, and we’re moving into a new, elevated market. There is innovation everywhere, and the Marriott is no exception,” says Louis.
With has nearly three decades of experience working at several leading hotel brands both locally and internationally, Louis is excited about the direction food service is moving into worldwide. “People are less impressed with foams and garnishes and crave more authenticity, such as simple dishes made with seasonal produce and bursting with regional flavours. The focus is on quality over quantity, and a more relaxed approach to how food is served and enjoyed,” he notes.
“People are less impressed with foams and garnishes and crave more authenticity, such as simple dishes made with seasonal produce and bursting with regional flavours.”
Louis appreciates this authenticity, stressing that it can still be incredibly upmarket, but adding that enjoyment should be fundamental to the whole experience. “If I can put a smile on your face, then I’ve achieved my goal,” he adds.
Spoilt for choice, and then spoiled some more
Another change in the market is that people are more discerning when it comes to food. They have experienced international cuisines and know what they like. They are also knowledgeable about the benefits of healthy eating. Consequently, a broad range of dietary requirements and preferences are now recognised, from allergies and intolerances to diets such as palaeo or plant-based.
Aside from being readily able to meet these requirements, Louis highlights that the Marriott Melrose Arch Collection offers a huge array of choice. The four co-located Marriott properties are home to five restaurants and bars (although one is currently being refurbished and is unavailable at present). Care is taken to ensure that each establishment has a distinctive personality and offering to accommodate different taste profiles, while all share an elegant, upmarket experience. The cuisine ranges from global to local, often fusing both into one mouth-watering dish.
“I can custom design a ‘hybrid’ menu for their event, pulling elements from the different F&B divisions to create something fresh and unique, and specific to their brief. We aren’t bound by rigid conventions.”
Louis elaborates, “Not only can clients choose between these options, but I can custom design a ‘hybrid’ menu for their event, pulling elements from the different F&B divisions to create something fresh and unique, and specific to their brief. We aren’t bound by rigid conventions. And while each brand is distinct, we are structured in such a way that we can work seamlessly together.”
Louis enjoys these creative curatorship opportunities, as it plays into his philosophy that F&B at events should help make memorable moments; “We are like a band. We should play to our audience. At the end of the day, they want to enjoy themselves.”
“We are like a band. We should play to our audience.”
Delivering deliciousness, from farm to fork
Sustainable food service is another big trend that the Marriott hotel group upholds across its global operations. “Marriott’s philosophy is farming for the future. At the Melrose Arch properties, we focus on reducing our carbon footprint, use ethically sourced ingredients, and support small businesses such as boutique cheeseries and small-scale farmers,” says Louis.
“Marriott’s philosophy is farming for the future.”
Some examples of what this looks like include: sourcing ingredients from within a 100 km radius to Melrose Arch (to avoid the carbon footprint of alternatives from further afield), choosing suppliers who are aligned to the Marriott’s values (an example being the group’s commitment to use only cage-free eggs by 2025, worldwide), and reducing food waste by serving smaller portions and repurposing food waste for compost.
“We have set – and met – a target to reduce food waste by 10% year-on-year. As you can imagine, this gets increasingly harder over time,” he adds.
Bringing people together
Another trend Louis is excited about is the shift to serving food ‘family style’, from large platters rather than individual plates. Doing so invites people to interact and connect in a relaxed and informal manner.
Louis shares, “One of the highlights of my career was the working at the five-star conference hotel Baku Marriott Hotel Boulevard, in Azerbaijan. That’s where I experienced how food can bring people together, as communities would congregate in courtyards in the summer to share meals. The women and children ate first, then the men. But everyone was there, together.”
He believes that, after being socially distanced for so long, people are craving this type of intimacy, and it will become increasingly popular at corporate events – not least because it is also a fun way to facilitate networking.
Want to know more?
Contact the central sales team via email mhrs.jnbmc.sales@marriott.com or call 010 495 4200.
Dining options at the Marriott Melrose Arch Collection
Johannesburg Marriott Hotel Melrose Arch
Marriott Hotel’s Keystone Bistro Restaurant
“This is our flagship restaurant, servicing the Marriott Hotel and the Marriott Executive Apartments,” says Louis. “Here we can curate anything from big events for up to 100 people to intimate cocktails for two.”
Striking the ideal balance between simplicity and sophistication, Keystone is a place to unwind, refuel, network and socialise, under the skilled care of the attentive service staff. Its diverse menu features local and international favourites, complemented by an impressive array of premium beverages.
Archer Bar & Eatery
This vibey spot is a social hangout for locals who like to stroll in from around the precinct to savour a speciality coffee or sip a creative cocktail or craft beer, complemented with locally inspired street food fare. The ambience is industrious, charismatic and dynamic, keeping the clientele energised and be inspired.
Protea Hotel Fire & Ice! Johannesburg Melrose Arch
The Restaurant
“Just like Johannesburg is a world-class African city, Protea Hotel Fire & Ice! Johannesburg Melrose Arch is a world-class African venue. It is young, hip and happening, and it has a fast-paced feel for those on the go. The food reflects this – from braai culture such as chisa nyama to sharing pots, mixed in with the Hollywood brand of burgers and shakes,” explains Louis.
African Pride Melrose Arch, Autograph Collection Hotel
March Restaurant & Pool Bar
The March Restaurant is currently undergoing refurbishments to revitalise its look and feel, and guest experience. The menu will similarly be reimagined, with new dishes and flavours being developed to entice the choosiest tastebuds. These enhancements should be completed by April 2023.
In the meantime, the Pool Bar remains open (weather permitting).
Library Lounge
“This is where clients come to slow down and relax, to listen to jazz and soak up the sophisticated and elegant atmosphere,” says Louis. With plush leather sofas, roaring fires (when needed) and an extensive menu of whiskeys, cognacs and speciality cocktails, it’s the perfect place to cap a perfect day.
