The Columbian Newspaper

Life/Food Section Tuesday, December 3, 2010

Hilton breakfast draws high praise

Gray's offerings ranked best of chain's N. America hotels

By MARY ANN ALBRIGHT

Troy Lucio, executive chef at Gray’s at the Park, the restaurant inside the local Hilton, has fielded calls from cooks at other hotel chains wanting to know his secret. His philosophy on breakfast is actually quite simple, Lucio says, though it’s all in the execution.

“We don’t try to outthink ourselves,” Lucio said. “We keep it very fresh, very local, as much as possible. We keep it simple and make everything from scratch.”

That’s proved to be a recipe for success. The Hilton Vancouver Washington ranked first among the chain’s 293 North American hotels for quality of breakfast. The designation is based on feedback from hotel guests.

A big part of that is consistency, Lucio said. The two primary breakfast cooks have more than 50 years of experience between them, he said.

Also important are quality ingredients. Lucio uses thick cuts of Applewood-Smoked and Honey-Cured Bacon. Berries are always fresh, never frozen. When they’re not in season locally, Lucio imports them.

Everything down to the country gravy and Hollandaise sauce is homemade. Guest favorites include the Salmon Frittata, which combines Alderwood-Smoked Salmon, Spinach, Onions, Egg substitute and Swiss cheese, and the North-Western Skillet, a medley of Eggs, Potatoes, Peppers, Onions, Spinach, Applewood-Smoked Bacon, Sausage Gravy and Toast served in a cast-iron pan.

“We don’t try to outthink ourselves. We keep it very fresh, very local, as much as possible. We keep it simple and make everything from scratch.”

Troy Lucio

Executive chef at Gray’s at the Park