Editorial Board   Guest Author

Mr. Gerstenecker

Robert Gerstenecker

Executive Chef, Four Seasons Hotel Atlanta

Robert Gerstenecker joined Four Seasons in 1989 and worked his way up from part-time carver to executive chef during moves to properties in Toronto, Hong Kong, New York and Palm Beach. "When I hit Atlanta, something happened," he says. "I realized I could have a country experience and still be a part of a big city." That experience is important to Mr. Gerstenecker, who grew up on a working farm in On-tario, Canada, and experienced the transformation of food first hand. "My mother would pull the cream off the top of fresh milk from our cows, make butter with it and feed us the milk," he says. "Growing up on a farm never seemed important to me, but now I realize it's not common to know where food really comes from." Mr. Gerstenecker, who lives on a four-acre farm just north of Atlanta, isn't satisfied to leave the land behind when he comes to work. In 2009 he started a garden on the outdoor terrace of the hotel's fifth floor that produces everything from cauliflower and teardrop tomatoes to mint for mojitos at the hotel bar. "I harvested 300 pounds of basil from the rooftop garden last year," he says. "It was so plentiful, we pureed it with olive oil and froze it." Instead of picking all the basil, he lets some of it flower, which makes the bees in his rooftop apiary very happy. Mr. Gerstenecker uses their honey—more than 800 pounds since 2009—in tea, oatmeal and desserts and various products for the hotel spa. After 25 years in the industry, Mr. Gerstenecker is just as excited about cooking today as the day he baked his first cake with a light bulb. "I'm addicted to the challenge of making sure each guest has an incredible food experience," he says. "Food is ever evolving—you can never be perfect at it, but that doesn't stop me from trying every day."

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

Mr. Gerstenecker can be contacted at 844-623-5029 or robert.gerstenecker@fourseasons.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.