Editorial Board   Guest Author

Mr. Ferrier

Chris Ferrier

Executive Chef, The National Conference Center

Executive Chef Chris Ferrier joined the team at The National and West Belmont Place in 2015. The property is one of the largest meeting, training and event facilities in the nation located within close proximity to Washington Dulles International Airport and just outside of Washington, DC. Chef Ferrier's background includes experience in high-volume kitchens and 4-star resorts, banquets and fine dining. Most recently, he served as executive chef at The Fairfax at Embassy Row. His resume includes various Hyatt Hotels and resorts, Boar's Head Inn, and the Lodge at Pebble Beach. He is a graduate of the Culinary Institute of America. As a property that specializes in hosting meetings, training meetings, trade shows, weddings and special events, food is a significant factor. “Chris shares our mission and vision in working with local farmers to source local food for sustainability, freshness and quality,” Lawson explained. “He has brought our culinary offerings to the new and higher level.” Chef Ferrier is now sourcing from additional local farms for The National and West Belmont Place. This is no ordinary feat given the fact that, at times, there are more than 1500 meals prepared in one day. With new renovations throughout the property, including The National dining room, the Black Olive Bar, and a new Lavazza Coffee shop, it is only fitting that the property also features an expanded culinary program with new catering menus for West Belmont Place and great new menu items at The National. In addition, The National has added a Chef's Table where guests of the property can opt to hold a special dinner for up to 20 people in the kitchen with Chef Ferrier. In recognizing the importance of food to meetings, “We know that food plays an important role in the overall experience of our guests and their meals,” added Lawson. “And we also know the value that food plays in ensuring that meetings, including training meetings, are more efficient and more productive when participants are eating food that effectively fuels their minds.”

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

Mr. Ferrier can be contacted at 703-729-8000 or sales@conferencecenter.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.