Editorial Board   Guest Author

Mr. Fortney

Eli Fortney

Executive Chef, Topnotch Resort

Eli Fortney grew up in Montpelier, Vermont. A high school community-based learning program led him an internship at A Single Pebble, a fine-dining classic Chinese restaurant. During his time there, the restaurant was recognized as the best restaurant in Vermont by several publications. His experience incited a passion to continue his education at The Culinary Institute of America, where he interned and became sous chef for a fine dining restaurant group in the U.S. Virgin Islands. Mr. Fortney's culinary curiosity led him to the prestigious Broadmoor Resort in Colorado, the country's oldest five-star/five-diamond property, and then to Las Vegas. A variety of positions on the strip gave him experience in high-volume, fast casual, and fine dining. He was chosen to collaborate with celebrity chef Kerry Simon in opening a gourmet burger restaurant. He continued his career in hotel dining for Maine-based Olympia Hotel Management Group, which led him to Portland, Maine, and Durham, North Carolina. During his time with Olympia Hotel Management Group, Mr. Fortney worked with a team that together earned the distinction of being named the number one hotel out of over 660 properties worldwide for a Hilton brand. Mr. Fortney is accredited as a Certified Executive Chef and Certified Culinary Administrator by the American Culinary Federation. Mr. Fortney's desire to return to his roots led him to explore opportunities in his home state of Vermont. He is currently the Executive Chef for Topnotch Resort and Spa, where he oversees all aspects of the culinary team for two restaurants and a high-volume banquet and catering department.

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

Mr. Fortney can be contacted at 802-253-6479 or efortney@topnotchresort.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.