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, with three  decades of culinary tenure.  For the past ten years, he has led the talented and successful culinary team at The St. Regis Houston Hotel, showcasing his passion for fresh, local and sustainable ingredients.  A true regional American influence is reflected throughout the hotel's restaurants, and his world-encompassing banquet and catering menus draw from his travels and experience abroad.

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 privilege for Chef Signorelli to compete in the prestigious Bocuse d'Or competition as a finalist chef assistant to Certified Master Chef David J. Megenis.  Throughout his career, Chef Signorelli has held true to his professional standard of helping to lead Forbes 5-Star, AAA 5-Diamond hotels, and has been trained and mentored by numerous Certified Master Chefs and Michelin-starred Chefs.  These include Certified Master Chefs 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 Emeril Lagasse, Hubert Keller, Roland Passot, Eric Ripert, Troy Thompson, and the late Chefs Julia Child and 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.


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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.