Editorial Board   Guest Author

Mr. Bour

Nicolas Bour

Executive Chef, Ocean House

Nicolas Bour is the Executive Chef of Ocean House one of Rhode Island's luxury resorts. Chef Bour, will oversee all culinary operations for the resort, including the Forbes Five Star fine-dining restaurant Seasons, the more casual Bistro, four outdoor dining venues, and banquets operations. A bi-coastal culinary veteran, Chef Bour joins Ocean House from Humphreys in San Diego, CA. Previously, Chef Bour was Executive Chef at Loews Coronado Bay in San Diego, where he was instrumental in restructuring the food and beverage program at the resort and opened two new dining outlets. Before joining Loews Coronado Bay, Chef Bour founded AVANT Restaurant at the Rancho Bernardo Inn in San Diego, which was awarded Best Restaurant in 2013 by San Diego Magazine. Chef Bour received first place dish in the San Diego Food & Wine Festival in 2013 and was included as a celebrity chef at the Kentucky Derby in 2011. Some of his additional notable career highlights include successfully serving over 14,000 covers in four days for the inauguration of President Barak Obama, cooking privately for King Hussein bin Talal of Jordan, and cooking by invitation at the James Beard House in New York. Chef Bour was born in Providence, Rhode Island and is fluent in French and Spanish. Ocean House, one of New England's last grand hotels, re-opened its doors in June 2010 after a $140 million rebuild and restoration. The 136-year-old property, originally built just after the Civil War, is perched high on the bluffs in Watch Hill, Rhode Island.

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

Mr. Bour can be contacted at 401-584-7000 or nbour@oceanhouseri.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. 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.