The culinary programs at Bloomington, Minnesota hotels offer an impressive blend of local flavors, innovative dining experiences, and exceptional service. Each of these hotels provide a unique approach to food and beverage, with talented chefs leading their kitchens to create memorable dining experiences for guests. Due to the large number of meetings and events held at Bloomington hotels, our lodging properties are also very familiar with the process of preparing food for large groups.
During a familiarization tour (FAM) hosted in Bloomington during the summer of 2023, a group of nearly 20 meeting planners visited Bloomington hotels with large meeting spaces for a combination property tour and tasting experience. Each hotel presented a signature dish, served as it would be for a meeting or large event, and introduced the planners to their food and beverage offerings. The culinary tour of Bloomington demonstrated the bevy of options in our destination for meetings and groups.
JW Marriott Minneapolis Mall of America: Farm-to-Table Excellence
Recipe: Cedar + Stone’s Kale Salad
Cedar + Stone at JW Marriott Minneapolis Mall of America
The culinary program at JW Marriott Minneapolis Mall of America, led by Frank Gort, places a strong emphasis on local sourcing and sustainability. At Cedar + Stone, Urban Table, the hotel’s restaurant, ingredients are sourced within 200 miles of the hotel whenever possible. This commitment to local sourcing is a cornerstone of JW Marriott’s philosophy. “We focus on making our guests feel nourished and fostering a sense of well-being through the pride our team takes in their craft,” said Gort. Cedar + Stone even has a hydroponic farm where staff picks fresh herbs like basil and sage to add to menu items.
Managing large events at JW Marriott is a well-organized process, with the banquet kitchen running like a finely-tuned machine. The team uses a detailed approach to minimize waste and ensure a high-quality experience for every guest. This commitment to excellence has earned the hotel several awards and recognition, including being ranked #1 for both Restaurant Quality of Food and Quality of Service.
Hyatt Regency Bloomington-Minneapolis: Authenticity and Scratch Cooking
Executive Chef Andy Vyskocil of Hyatt Regency Bloomington-Minneapolis focuses on staying authentic to the cultural dishes represented on the Urbana Craeft Kitchen menu. “I love sharing my knowledge of food with friends, new and old,” said Vyskocil. “To me, the kitchen is a place that brings friends and family together.”
Hyatt’s culinary program is built around the use of high-quality, local ingredients, with a dedication to preparing all signature dishes from scratch. This hands-on approach ensures that each dish is prepared with care and attention to detail.
In terms of managing large events, Chef Vyskocil and his team work ahead as much as possible, starting with soup stocks and sauces and moving on to proteins and vegetables to ensure everything is ready to go the day before the event. This organized preparation helps the team maintain the high standards of service and quality that guests have come to expect from Hyatt Regency. Chef Vyskocil is also passionate about emerging food trends, noting the growing interest in healthy alternatives and plant-based proteins, which have been influencing his menu creations.
DoubleTree by Hilton Bloomington-Minneapolis South: Local Flavors with a Classic Touch
Smoking cocktail at Aspen + Oak at DoubleTree by Hilton Bloomington Minneapolis South
At DoubleTree by Hilton Bloomington-Minneapolis South, Chef Jamie Lyons brings over 39 years of culinary experience to the table, with a focus on infusing local and regional influences into his dishes. The culinary program at DoubleTree’s Aspen + Oak restaurant is a reflection of Minnesota’s rich culinary heritage. Chef Lyons emphasizes the use of local ingredients and central state flavors, creating dishes that are both familiar and comforting. His classical training is evident, but he also draws inspiration from ethnic and peasant foods that have been overlooked in the culinary scene.
Chef Lyons and his team manage large events with precision, preparing several days in advance to ensure seamless execution. This blend of careful planning and culinary expertise results in satisfying banquets and dining experiences for all guests.
Sheraton Bloomington Hotel: Elevated Yet Approachable
Recipe: Lela’s Homemade Pasta and Shrimp Scampi
Lela at Sheraton Bloomington Hotel
At Sheraton Bloomington Hotel, Chef Erick Garcia brings his international culinary experience to Lela Restaurant, where he focuses on creating elevated but approachable dishes. His culinary philosophy centers on using sustainable ingredients, hand-butchered prime beef, and made-from-scratch pasta. The menu at Lela is flavor-forward, ensuring that each dish is as visually appealing as it is delicious.
Chef Garcia is very hands-on, overseeing everything from prepping and cooking to coordinating with the sales team to create custom menus. His ability to manage large events hinges on clear communication across all departments so that each event runs smoothly and that guests leave satisfied. He is particularly inspired by current culinary trends that focus on vegetable-forward menus and the use of local, sustainable ingredients.
The hotels in Bloomington, Minnesota offer a variety of culinary experiences that cater to both local tastes and global palates. Whether you’re dining at the DoubleTree’s Aspen + Oak, savoring scratch-made dishes at Hyatt Regency’s Urbana, enjoying the elevated cuisine at Lela in Sheraton Bloomington, or indulging in farm-to-table fare at JW Marriott’s Cedar + Stone, Urban Table, you’re sure to find a dining experience that’s as thoughtful as it is delicious. These chefs and their teams work tirelessly to bring creative, flavorful, and sustainable dining options to both hotel guests and event attendees, making Bloomington a must-visit destination for food lovers.
