In my book, The Art and Science of the Hotel Concierge, my focus is just that—blending artistry and science/skill to create an exquisite experience for hotel guests. Without the proper skill sets and knowledge, hotel concierges would not be able to pull off the seemingly magical feats they perform on behalf of their guests. And yet, without the component of artistry, the experience would lack the depth—the magical feelings that form lifelong memories.
I love watching the synergy of art and science at its best and was absolutely captivated during my dining experience at the MGM Grand’s eminent restaurant, L’Atelier de Joël Robuchon at MGM Grand. With its open kitchen, the science underlying the preparation of the food is in plain sight. We were able to appreciate the focus on detail and the deftness of each caretaking hand, artfully sprinkling micro grains on the exquisite offerings to make them even more exquisite.
No doubt, L’Atellier is as much a theater as it is a restaurant. Interestingly, however, there is no dialogue in the kitchen! With the exception of the chef, everyone remains silent, so they can devote every ounce of attention on making each delicacy as a work of art. Their feelings may be left unsaid, but you can see the joy and pride they take in their work shining in their faces.
Along these lines, I encourage my concierge clients to imagine the hotel lobby as a theater. (Although, of course, there is much more dialogue!) In fact, I teach my clients in all industries to imagine their workplace as a stage. As I say in my book, Neon Signs of Service, when you’re helping customers it’s: Lights, Cameras, Action!
L’Atellier is, indeed, an extraordinary dining experience! I love sharing my adventures on my blog—not only to give credit for excellence where it’s due, but also to inspire my readers and give them ideas about how they can add artistry to their businesses, delight their customers and transform their workplaces into a stage where magic happens!