Editorial Board   Guest Author

Mr. Fistrovich

George Fistrovich

Executive Chef, The Ritz Carlton Naples

Executive Chef George Fistrovich joined The Ritz-Carlton Resorts of Naples in June 2011, after six years at The Ritz-Carlton Key Biscayne, Miami. His culinary career spans over 30 years in seven countries and four continents.

Chef Fistrovich began his career in New York City, at the famous Tavern on the Green.  His journey led him to France as a Stagiare with some of the leading three Star Michelin chefs of that time, Mark Meneau, Roger Verge, Jacques Lameloise and Michel Guerard. Upon his return, Chef Fistrovich was recruited at age 27 to run the prestigious Hayman Island resort in Australia. Followed by four years in Singapore where he worked at The Marina Mandarin, leading a team of 130 chefs.  

Chef Fistrovich was voted one of the rising stars in America in 1998 when he led the kitchens at The Delano in Miami Beach. Shortly after, Chef Fistrovich was recruited to be part of the opening team at The Royal Towers in Atlantis where he commanded a Chef Brigade of over 420 cooks. Upon completion of the Atlantis opening he moved to London to lead the prestigious Harrods's of London's kitchen, and thereafter The Shangri La group in Beijing China.

Most recently, as Executive Chef for The Ritz-Carlton Resorts of Naples, Chef Fistrovich is responsible for the direction and development of a 100+ member culinary team. His passion for providing guests with the finest and freshest ingredients led him to introduce the hotel to growing fresh lettuces in a Hydroponic farm on property, a first.

Please visit http://www.ritzcarlton.com for more information.

Mr. Fistrovich can be contacted at 239-514-6074 or george.fistrovich@ritzcarlton.com

Coming up in January 2019...

Mobile Technology: The Future is Now

Mobile Technology continues to advance at a relentless pace and the hotel industry continues to adapt. Hotel guests have shown a strong preference for mobile self-service - from checking-in/out at a hotel kiosk, to ordering room service, making dinner reservations, booking spa treatments, and managing laundry/dry cleaning services. And they also enjoy the convenience of paying for these services with smart phone mobile payments. In addition, some hotels have adopted a “concierge in your pocket” concept. Through a proprietary hotel app, guests can access useful information such as local entertainment venues, tourist attractions, event calendars, and medical facilities and services. In-room entertainment continues to be a key factor, as guests insist on the capacity to plug in their own mobile devices to customize their entertainment choices. Mobile technology also allows for greater marketing opportunities. For example, many hotels have adopted the use of “push notifications” - sending promotions, discounts and special event messages to guests based on their property location, purchase history, profiles, etc. Near field communication (NFC) technology is also being utilized to support applications such as opening room doors, earning loyalty points, renting a bike, accessing a rental car, and more. Finally, some hotels have adopted more futuristic technology. Robots are in use that have the ability to move between floors to deliver room service requests for all kinds of items - food, beverages, towels, toothbrushes, chargers and snacks. And infrared scanners are being used by housekeeping staff that can detect body heat within a room, alerting staff that the room is occupied and they should come back at a later time. The January Hotel Business Review will report on what some hotels are doing to maximize their opportunities in this exciting mobile technology space.