Editorial Board   Guest Author

Mr. Bottois

Olivier Bottois

Managing Director & COO, The Whiteface Lodge Resort & Spa

Olivier Bottois is managing director and chief operating officer of the 94-suite luxury resort The Whiteface Lodge Resort & Spa in Lake Placid, New York. A seasoned veteran of the hospitality industry with extensive management experience at luxury properties around the world, including 10 years with Four Seasons Hotels and Resorts, Bottois oversees all resort operations and plays a key role in real estate sales and marketing for the private residence club. Under the stewardship of Bottois, The Whiteface Lodge, the Adirondack region's only luxury resort with a private residence club, has within its first two years of operation been lauded as a Robb Report "Best of the Best" for 2006, has appeared on Conde Nast Traveler's 2006 "Hot List," and has been awarded the AAA Four-Diamond Award in the first year of operation, among other accolades. In addition, the resort has been branded one of The Leading Hotels of the World and was invited to join Virtuoso and The Kiwi Collection. A native of Normandy, France, Bottois brings a lifetime of luxury hospitality experience to his position: he grew up at the legendary Hotel George V in Paris, where his father was hotel manager. He moved to the United States in the late 1980s and has focused his career in the Lake Placid region since 2002. Prior to joining The Whiteface Lodge in 2005, Bottois served as chief executive officer and managing director of the JPO Group, where he oversaw the repositioning of Long Island"i? 1/2 s Oheka Castle Hotel as a Small Luxury Hotel of the World. He also served as general manager of the exclusive Lake Placid Lodge, a Relaise and Ch'teaux property that was named one of the top 10 resorts in the world by Departures under Bottois' leadership. During his tenure at Four Seasons, he worked at the Four Seasons Hotel Atlanta from 1997-2000 and at the Four Seasons Hotel Chicago. Bottois also held posts at The Ritz Carlton Hotel Chicago, The Ritz Hotel and the Presidential Palace in Paris, The Connaught in London, The Vier Jahreszeiten in Hamburg and the Peninsula in New York. Bottios is a graduate of the Ecole de Chambre de Commerce et 'Industrie in Paris and has completed management courses at Cornell University. He served as vice chancellor culinaire of the Atlanta chapter of Chaine des Rotisseurs.

Mr. Bottois can be contacted at 518-523-0520 or o.bottois@thewhitefacelodge.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.