Anthony Salazar
Food Service Manager
ISS Guckenheimer
You mentioned in your Rising Star application that you have previous experience in renowned restaurants, how did this experience prepare you for working in corporate dining?
It has been a privilege to collaborate and work in the various workplaces I have been in. These experiences have been truly humbling. When I first arrived at my current workplace, I noticed a strong desire for mentorship. Many people take corporate hospitality jobs for the work-life balance they offer. I am guilty of wanting this as well.
However, since my first day in the “corporate” environment, I have maintained that there are few differences between corporate hospitality and fine dining. You can provide the “client” with the same level of service as a guest at a three-Michelin-starred restaurant. The people in our industry are the ones who deliver the guest experience, not the work environment.
In fine dining, the guest experience is paramount. Everything from the moment the guest arrives to the moment they leave is carefully orchestrated to create a memorable experience. The same is true in corporate hospitality. The goal is to make the client feel valued and appreciated. This can be done through thoughtful service, attention to detail, and a genuine desire to go above and beyond.
Of course, there are some differences between corporate hospitality and fine dining. For example, the menu at a corporate event may be more limited than the menu at a fine dining restaurant. Additionally, the service style at a corporate event may be more formal than the service style at a fine dining restaurant. However, the core principles of hospitality remain the same.
Additionally, you have worked in diverse cultural environments during your career. How do you use that experience to foster a collaborative environment?
“Better Together.” I say this with complete conviction. Collaboration is fundamental to achieving incredible results. Ours is a people-first industry, and it always has been. The Hospitality field can only flourish if we continue to grow together and support each other.
I’ve seen firsthand the power of collaboration in action. When we work together, we can achieve things that we never thought possible. We can create innovative experiences for our guests, build stronger relationships with our partners, and find new ways to improve our businesses.
I understand what it’s like to feel invisible and unheard. I’ve been there myself. But I’ve also learned that we have the power to change things. We can make our voices heard, and we can create a more inclusive and welcoming industry for everyone.
That’s why I’m so passionate about collaboration. I believe that it’s the key to creating a better future for our industry. When we work together, we can make anything happen.
You attended your first SHFM Conference in Tucson as a Rising Star, how did you enjoy that experience?
The experience at the SHFM conference was a whirlwind of networking and learning about the program in general. As a first-time attendee and Rising Star, there was a lot to take in at times. I was constantly meeting new people and learning about their work in our beloved field. I also had the opportunity to attend a variety of educational sessions, which gave me a deeper understanding of the latest trends and best practices in hospitality.
One of the highlights of the conference was the opportunity to network with senior leaders in the SHFM program. I was able to learn from their experiences and gain insights into their perspectives on the future of SHFM. I also had the opportunity to connect with other Rising Stars, which was helpful in building my professional network.
Overall, I had a very positive experience at the SHFM conference. I learned a lot about the program and I made some valuable connections that will help me in my career. I am confident that I will be able to use the knowledge and skills I gained at the conference to make a positive impact moving forward.
What do you think was the most important takeaway from the Tucson conference?
The most important thing I took away from the conference was networking. As an active listener and note taker, I was able to take in a lot of information that was relevant to all levels of hospitality professionals. During the breakout sessions, I made it a point to connect with a new person in each session. This helped me stay engaged and motivated to explore all that the conference had to offer.
Finally, our traditional final question: What and where was the best meal you have ever had?
Among my treasured experiences, it is difficult to choose a single best one. However, at this moment, I believe that my most cherished experience took place at NEXT in Chicago on October 8th, 2014. We had a six-top in the Chef’s room, and what transpired there will remain a secret between us. It was an ideal experience.