Editorial Board   Guest Author

Mr. Goldian

Todd Goldian

Food & Beverage Director, The National

Todd Goldian was named Food & Beverage Director in May 2018 after serving as Executive Chef at The National for less than a year. He leads the culinary program at The National Conference Center, including guest dining, banquets and award-winning catering for West Belmont Place and Black Olive Bar & Grill. Since being with the culinary team at The National, Mr. Goldian has expanded the farm-to-table cuisine creating partnerships with over 60 farmers, wineries, breweries and local artisans. He has taken The National to a hyper-local culinary experience.

Mr. Goldian's management and cooking style focuses on using local and seasonal ingredients and then transforming them to create flavor profiles from around the world. His experience with international clientele has helped to facilitate this approach with Italian, Thai, Southwest, Japanese, Mexican, and regional American cuisine.

Drawing from his extraordinary blend of fine dining skills gained while at the 5 Star Mobile and 5 Diamond AAA rated restaurant, The Inn at Little Washington to elegant banquets at two Washington DC luxury hotels, including The Willard and The Ritz Carlton to corporate dinning at the highest level, Mr. Goldian has full control of the culinary experience at The National. With 917 guest rooms, the 880 seat Dining Room and Northern Virginia's largest ballroom (16,552sf) which accommodates 1,000 guests or intimate affairs for ten, Mr. Goldian finds himself at home.

Graduating top of his class at Johnson and Wales in Virginia Beach, Mr. Goldian has served and cooked for royalty, professional sports teams, presidents, politicians, and many high-end weddings and holiday parties.

 Mr.  Goldian, 39, resides in Herndon, VA with his wife and daughter.

 


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

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