From chef to chief: The evolution of a hotelier
In the social media era, gastronomy has become one of tourism’s most powerful drivers. As a result, the competitive battleground for hotels has shifted beyond rooms and suites to the restaurants and dining concepts they host. It is no surprise that more hotel executives are now emerging from food and beverage backgrounds. One of the earliest and most successful examples of this trend is a Turk. When the phrase “Chef to Chief” is mentioned, Uğur Talayhan is among the first names that come to mind.
