Editorial Board   Guest Author

Mr. Ermini

Justin Ermini

Executive Chef, Las Alcobas

Justin Ermini , Executive Chef at Las Alcobas is a Connecticut native who attended the acclaimed Culinary Institute of America in Hyde Park, New York and interned at Le Meridian Hotel in New Orleans, which would mark the beginning of his culinary journey. Soon after, he began training with Wolfgang Puck at Postrio in San Francisco, where he learned the art of California cuisine, developing his expertise by working every type of station. Afterward, he returned to the east coast where he was asked to join the team at, Three-Star Michelin restaurant Jean Georges in New York City. This experience fine-tuned his skills and provided him with the necessary refinement that would become essential for his next chapter, working at several Michelin-starred restaurants throughout Firenze, Italy where he resided and studied for the next two years. Soon opportunity drew him back to the west coast, after being approached by The Palms Hotel and Casino (The N9ne Group) to open their Italian concept in California. After the completion of this project, Chef Ermini relocated to Hollywood to take on the role of chef at the Michelin- starred Watergrill. Here, he studied the art of seafood, bringing in fish from all over the world and studying technique under Executive Chef David Lefevre (formerly executive sous chef of Charlie Trotter’s). Years later, he returned to his roots by moving back to the east coast to become the Executive Chef of the Relais & Chateaux, Five-Star Five-Diamond Mayflower Inn, where he incorporated his eclectic variety of skills and technique, combining them with the classic New England cuisine he was raised with. This year, Chef Ermini will lend his expertise as Consulting Chef for the restaurant of the follow-up to Las Alcobas’s flagship Mexico City property opening spring 2016, Las Alcobas Napa Valley. Please visit www.lasalcobas.com for more information.

Mr. Ermini can be contacted at 52-55-3300-3950 or jermini@lasalcobas.com

Coming up in May 2018...

Eco-Friendly Practices: The Greening of Your Bottom Line

There are strong moral and ethical reasons why a hotel should incorporate eco-friendly practices into their business but it is also becoming abundantly clear that “going green” can dramatically improve a hotel's bottom line. When energy-saving measures are introduced - fluorescent bulbs, ceiling fans, linen cards, lights out cards, motion sensors for all public spaces, and energy management systems - energy bills are substantially reduced. When water-saving equipment is introduced - low-flow showerheads, low-flow toilets, waterless urinals, and serving water only on request in restaurants - water bills are also considerably reduced. Waste hauling is another major expense which can be lowered through recycling efforts and by avoiding wastefully-packaged products. Vendors can be asked to deliver products in minimal wrapping, and to deliver products one day, and pick up the packaging materials the next day - generating substantial savings. In addition, renewable sources of energy (solar, geothermal, wind, etc.) have substantially improved the economics of using alternative energies at the property level. There are other compelling reasons to initiate sustainability practices in their operation. Being green means guests and staff are healthier, which can lead to an increase in staff retention, as well as increased business from health conscious guests. Also, sooner or later, all properties will be sold, and green hotels will command a higher price due to its energy efficiencies. Finally, some hotels qualify for tax credits, subsidies and rebates from local, regional and federal governments for the eco-friendly investments they've made in their hotels. The May issue of the Hotel Business Review will document how some hotels are integrating sustainable practices into their operations and how their hotels are benefiting from them.