Ryan Ellis is familiar with the adage, “Never trust a skinny chef,” but for the executive chef at Fit Farm, it works the opposite.
Ellis, 32, joined the fitness and wellness retreat in Castalian Springs, Tennessee, about a year ago.
He said he’s learned about the significance of portion control in meals – for Fit Farm guests as well as himself.
A graduate of the Culinary Institute of America in Napa Valley, California, Ellis is a former Marine sergeant who loves to bake.
At home he has a 10,000-pound outdoor brick oven in which he and his fiancé, Caroline, bake 13 different kinds of bread they sell at their business, ARE Trading Post. It’s named in honor of their 7-year-old daughter, Amelia Rose Ellis.
The operation is based at their 12-acre farm in Bethpage, Tennessee, where they also raise hogs and chickens and grow vegetables.
At Fit Farm, a wellness and fitness retreat tucked into the rolling hills of rural Tennessee, Ellis likes to introduce guests to new food concepts that include using herbs and aromatics to flavor meats and vegetables.
“I think it’s interesting to see people try something for the first time and their eyes light up,” he said.
He also enjoys doing demonstrations that teach about food preparation and how to get the most from fresh produce and meat.
Fit Farm is “magical” Ellis said because it generates nearly zero food waste. That’s because it knows how many guests will be on property and the size of the meals they’ll consume.
Whatever waste there is goes into a compost pile which is used to fertilize Fit Farm’s garden.
Ellis believes business should contribute to the greater good. He and Caroline do that at ARE Trading Post and Ellis sees it happening at Fit Farm.
“I like helping people view the world in a different way,” he said. Including the knowledge that chefs can be skinny.
Hotel owners and operators who believed they could go it alone before the coronavirus pandemic devastated the hotel industry are having another think and turning to third-party managers to work their way back to profitability in the post-pandemic recovery. Another trend contributing to the growth in third-party managers’ business is more commercial real estate investors armed with cash entering the hotel sector and in need of an experienced operations team. Episode 321 of Lodging Leaders podcast explores the growth of third-party management companies over the past 12 months. This report is part of Lodging Leaders’ coverage of the coronavirus crisis and its impact on the hospitality industry.
The Ever Given container ship running aground on March 23 in the Suez Canal got worldwide attention, but it is just one of many reasons for the breaks in the global supply chain that are impacting the U.S. hotel industry’s post-pandemic revival plans. Shipping companies in Asia and Europe are contending with a boatload of challenges, including a lack of containers, traffic jams at West Coast ports and increased costs. Long Live Lodging explores what the problems mean to hotel owners and developers eager to refresh their properties and welcome guests back.