Editorial Board   Guest Author

Mr. Cabral

Armando Cabral

General Manager, Ty Lounge, The Biltmore Santa Barbara

A native of Mexico City, Armando Cabral was educated at Glion Institute of Higher Education and Universidad del Valle de Mexico. From there, he began his journey with Four Seasons Hotels and Resorts as a Manager in Training at Four Seasons Resort Costa Rica. The warm and welcoming staff and “family” he developed during his time there are what made him ultimately decide that Four Seasons was the company he wanted to build his career with.

After completing the MIT program, Mr. Cabral was promoted to the role of Restaurant Assistant Manager where he oversaw the Resort's signature busiest outlet. Fast forward a few years, as Mr. Cabral transitioned to the power house of the Resort: In-Room Dining, where he also oversaw the execution of the Extraordinary Experiences program, which included intimate and romantic seaside dining, as well as over-the -top private dining events at the Resort' residences. These specialty events are where Mr. Cabral discovered his passion for creating truly memorable and unforgettable experiences.

Mr. Cabral's next move took him to the sun-filled coast of California, at the iconic Four Seasons Resort The Biltmore Santa Barbara. He spent six years at the modern Italian restaurant, Bella Vista, before moving to the unique and historic Coral Casino Beach and Cabana Club, where he oversaw and assisted in all facets of the dining program.

Mr. Cabral's latest transition came in the form of a promotion to General Manager of Ty Lounge, the Resort's bustling Spanish-infused bar and lounge. His passion for creating has driven him in creating an upscale, locally-inspired beverage and dining program, which has been wildly successful. Ty Lounge is heralded by locals and visiting guests, as the prime spot to celebrate, either inside the elaborately decorated lounge, or outside on the Luna Terrace, overlooking the Pacific Ocean.

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

Mr. Cabral can be contacted at 805-969-2261 or armando.cabral@fourseasons.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.