Editorial Board   Guest Author

Mr. Charbonnet

Chris Charbonnet

Senior Vice President of Operations, Prism Hotels & Resorts

Chris Charbonnet is the Senior Vice President of Operations for Prism Hotels & Resorts, an award-winning full-service hotel management, investment, and advisory services company.

With a quarter century of hotel operations experience in different segments of the hospitality industry, Mr. Charbonnet brings an advanced skillset, an informed perspective, and a depth and diversity of industry expertise that makes him an invaluable asset and an integral member of Prism's executive committee.

Mr. Charbonnet began his hospitality career in management as a Sous Chef at Wyndham Hotel in Los Angeles, California in 1994. Over the course of the last 25 years, Mr. Charbonnet has successfully managed some of the most prominent hotel brands in the business, including familiar names like Hilton, Marriott, Starwood, IHG, Choice, Wyndham, and Carlson.

All told, he spent nearly 10 years with Wyndham International as a Sous Chef, Executive Chef, Food and Beverage Manager and Director, Director of Rooms, Sales Manager, AGM, and General Manager; 9 years with Aimbridge Hospitality as the General Manager, Corporate Director of Food & Beverage and Regional Director of Operations.

Prior to joining Prism, Mr. Charbonnet served for 4 years as the Regional VP of Operations for GF Management, where he was responsible for overseeing more than 60 hotel transitions.

Mr. Charbonnet graduated from The University of Johnson & Wales in Providence, Rhode Island with a degree in Culinary Arts, French Pastry Arts, a B.S. in Management and a B.S. in Marketing.

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

Mr. Charbonnet can be contacted at +1 214-987-9300 or chris.charbonnet@prismhotels.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.