Editorial Board   Guest Author

Mr. Signorelli

John Signorelli

Executive Chef, St. Regis Houston

A native of Colorado, Executive Chef John Signorelli is no stranger to refined cuisine, and arrived eight years ago to lead the talented and successful culinary team at The St. Regis Houston Hotel to interpret his passion for fresh, local and sustainable products with a true regional American influence reflected on The Remington Restaurant’s bespoke menus. Starting in professional kitchens at a young age of 13, working his way through the ranks, and later graduating with top honors from the Culinary Institute of America has also allowed the distinct opportunity for Chef Signorelli to compete in the prestigious Bocuse d’Or competition as a finalist chef assistant to Certified Master Chef David J. Megenis. He has held true to his professional career standard of helping lead Forbes 5-Star, AAA 5-Diamond hotels with numerous Certified Master Chefs and Michelin-starred Chefs. These include Certified Master Chef Peter Timmins at The Greenbrier, Anton Brunbauer at The Hyatt Regency Scottsdale, and later honing his knives at some of the finest kitchens with over a decade of experience tenured at The Ritz-Carlton Hotel Company. These luxury properties include two hotel openings with French Master Chef Xavier Salomon in Half Moon Bay, CA., and with 3-Star Michelin Chef Bruno Menard and Aloysius Bokhorst in Osaka, Japan. Also, at The Ritz-Carlton, he has worked along with French Master Chef Bruno Lopez in Marina Del Rey, CA., French Master Chef Frederic Morineau in Sarasota, FL., on task force in Miami, FL., and has also reopened the New Orleans property. Celebrity Chefs who’ve rubbed shoulder-to-shoulder with him on the line include the late Julia Child, Emeril Lagasse, Roland Passot, Hubert Keller, Eric Ripert, Troy Thompson and Presidential Chef Walter Scheib from The White House. Since 2008, he has expanded his culinary horizons to The St. Regis Houston where Texas’s rich culinary heritage has been an inspiration for the bold direction of his outstanding and award-winning cuisine. Chef Signorelli’s inviting and refined cuisine at The St. Regis Houston has been featured in numerous magazine, photo, radio and TV media events during his current tenure, and continues to be on the forefront leading edge of setting the culinary pace for the region. Besides enjoying cooking and dining, Chef Signorelli’s personal passions take him traveling frequently to Asia and Europe, mountain climbing, mountain biking and road racing, playing jazz and classical trumpet and piano, photography, speaking Japanese, and most importantly, spending quality family time with his wife, two sons, and their new baby daughter. Please visit http://www.stregis.com for more information.

Mr. Signorelli can be contacted at 713-403-2604 or john.signorelli@stregis.com

Coming up in March 2018...

Human Resources: Value Creation

Businesses must evolve to stay competitive and this is also true of employment positions within those organizations. In the hotel industry, for example, the role that HR professionals perform continues to broaden and expand. Today, they are generally responsible for five key areas - government compliance; payroll and benefits; employee acquisition and retention; training and development; and organizational structure and culture. In this enlarged capacity, HR professionals are no longer seen as part of an administrative cost center, but rather as a member of the leadership team that creates strategic value within their organization. HR professionals help to define company policies and plans; enact and enforce systems of accountability; and utilize definable metrics to measure and justify outcomes. Of course, there are always new issues for HR professionals to address. Though seemingly safe for the moment, will the Affordable Care Act ultimately be repealed and replaced and, if so, what will the ramifications be? There are issues pertaining to Millennials in the workforce and women in leadership roles, as well as determining the appropriate use of social media within the organization. There are new onboarding processes and e-learning training platforms to evaluate, in addition to keeping abreast of political issues like the minimum wage hike movement, or the re-evaluation of overtime rules. Finally, there are genuine immigration and deportation issues that affect HR professionals, especially if they are located in Dreamer Cities, or employ a workforce that could be adversely impacted by federal government policies. The March Hotel Business Review will take a look at some of the issues, strategies and techniques that HR professionals are employing to create and sustain value in their organization.