About me
Nicole Haarklau is Corporate Director, Food & Beverage Operations for Coury Hospitality. Haarklau elevates the bar with her focus on front of the house operations and premium culinary and beverage programming for lifestyle hotels and restaurants across Coury’s portfolio. Working out of corporate headquarters in Dallas, Haarklau specializes in the development of creative activations and signature services, distinguishing each property as a top dining and entertainment destination for locals and out-of-towners alike.
In her role, Haarklau is charged with positioning each of Coury’s bar and restaurant concepts as premier dining destinations and community gathering spaces. As part of her responsibilities, Haarklau creates unmatched moments with the development of inventive menus paired with strategic partnerships and creative programming designed to drive engagement and keep guests captivated. Drawing on seasonal culinary offerings and inspired plate presentations from Coury's chef-helmed eateries, Haarklau cultivates exceptional dining experiences in an elevated setting at each hotel property.
Haarklau got off to a fast start at Coury, joining in 2019, as opening Food & Beverage Director of Hotel Vin in Grapevine, Texas, where she helped put the property on the map by expanding dining outlets from one to eight, refining service and culinary offerings, and growing the wine collection to draw locals and travelers. Her hard work and creativity paid off, with the hotel’s signature Bacchus Kitchen + Bar recognized as Best Wine Bar in the Best of Big D 2023 awards from D Magazine, and its international wine program honored with Wine Spectator Awards of Excellence since 2021.
Her ability to design and promote successful immersive beverage experiences across the Coury portfolio is informed by her infectious passion and dedicated eye to the evolving industry. Haraklau also brings a Level 1 certification from the Court of Master Sommeliers, Americas, and Level 3 qualification from Wine & Spirits Education Trust.
