Chef Martin Heuser, Part Three: A hotel man shares his thoughts on room service

Room service often gets a bad rap. But when done right, it can ease the stress of travel and make you remember why staying in a hotel can be the epitome of luxury. Charles Ferruzza delved into the world of local room service for a review back in February, and Fat City asked Westin Crown Center executive chef and food and beverage director Martin Heuser to share his thoughts on hotel-room food for today’s post.

Yesterday, Heuser confessed that he would love to know the secret to making championship barbecue ribs, and on Wednesday, he shared his culinary beginnings at his family’s restaurant in Bonn, Germany.

Categories: Dining, Food & Drink