Editorial Board   Guest Author

Mr. Salazar

Fernando Salazar

Vice President, Food & Beverage, Wyndham Hotel Group

Fernando Salazar, a 30 year lodging veteran, was appointed vice president of food and beverage for the upscale Wyndham Hotels and Resorts brand in July 2007. In his role, Mr. Salazar is responsible for the conceptual development and management of food-and-beverage operations for all Wyndham Hotels and Resorts properties. Additionally, Mr. Salazar recently assumed oversight of food and beverage for the select-service TRYP by Wyndham brand. Prior to joining the company, Mr. Salazar was vice president, food and beverage, for Omni Hotels in Irving, Texas, a position he held from 2002 to July 2007. From 1996 to 2002, he was director of operations for individual Omni Hotels, first for the Omni Houston Westside and then, in 1998, for the Omni San Antonio. From 1983 to 1996, Mr. Salazar served in food and beverage positions for Westin Hotels, including director of food and beverage at the Westin Cincinnati and the Westin Williams Center in Tulsa, Okla. He also held various positions at the Westin Galleria in Dallas and the Westin Oaks in Houston, including assistant director of food and beverage, director of restaurants and multiunit restaurant manager. From 1980 to 1983, he was head of service and wine training for Las Brasas, a Colombia-based restaurant management company. He began his career for the St. Moritz Hotel in New York's Central Park, now the Ritz-Carlton New York. Mr. Salazar, a frequent speaker at national conferences on topics related to food and beverage, received the 2010 Silver Plate Award as Hotel Operator of the Year from the International Foodservice Manufacturers Association (IFMA) for his contributions to the industry. The Culinary Institute of America (CIA) proclaimed him Ambassador of the CIA and awarded him the Gold Medal of Honor for creativity, leadership and mentoring efforts. He is a member of the Culinary Institute of America's Latin Cuisines Executive Advisory Council and the HM&LA Food & Beverage Advisory Board. He is also a member of the International Food and Beverage Forum, a group of 50 experts dedicated to the promotion of the industry worldwide and received the group's President's Award in 2009 and 2010 for his contributions to this organization. Mr. Salazar is International Advisor and permanent judge of the renowned Spanish National Tapas Competition and of the Annual International Encounter of Culinary Schools, a competition for culinary students from around the world; both events are celebrated annually in Valladolid, Spain. In November 2010, he was named International Advisor and Universal Ambassador of the International School of Culinary Arts in Valladolid, Spain, as a result of his extensive expertise in the industry. He is based in Wyndham Hotel Group's Parsippany, N.J. offices.

Mr. Salazar can be contacted at 973-753-6590 or fernando.salazar@wyndhamworldwide.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.