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 +1 239-514-6074 or george.fistrovich@ritzcarlton.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.