Editorial Board   Guest Author

Mr. Silvestri

Sebastien Silvestri

Vice President of Food & Beverage, The Venetian

Growing up in the south of France with a French mother and Italian father, Sebastien Silvestri learned both languages fluently and developed an appreciation for food and beverage at an early age from his uncle, a successful restaurateur in the Italian Riviera. Mr. Silvestri attended Esitel in 1993 where he studied culinary arts and hotel management and graduated with honors in 1997 after successfully completing the leadership program. Mr. Silvestri’s career began at the Lanesborough Hotel in London, England where he served as a restaurant manager. He was then transferred to the United States to become the F&B Manager at The Mansion on Turtle Creek in Dallas where he worked with celebrity chef, Dean Fearing. After a successful four years with Rosewood Hotels, he welcomed his first daughter, Amelie, and relocated with his family to Tahiti in the French Polynesia where he became the Director of F&B at the Orient Express Hotel, Bora Bora Lagoon Resort and Spa. In 2005, Mr. Silvestri was recruited to open the new spa tower at Bellagio in Las Vegas and served as the General Manager at Sensi. After the birth of his second daughter, Angelique, in 2006, he relocated with his family to Newport Beach, Calif. to become the Director of F&B at The Island Hotel. Currently, Mr. Silvestri is the Vice President of Food & Beverage at The Venetian and The Palazzo Las Vegas where he oversees the properties’ casino and pool beverage departments, in-suite dining department and refreshment center. He also works with several of the properties’ joint venture partners including celebrity chefs Wolfgang Puck, Emeril Lagasse and Mario Batali. Mr. Silvestri enjoys spending time with his friends and family, traveling and enjoying a wide array of the world’s best food and wine.

Mr. Silvestri can be contacted at 702-414-4477 or sebastien.silvestri@venetian.com

Coming up in May 2018...

Eco-Friendly Practices: The Greening of Your Bottom Line

There are strong moral and ethical reasons why a hotel should incorporate eco-friendly practices into their business but it is also becoming abundantly clear that “going green” can dramatically improve a hotel's bottom line. When energy-saving measures are introduced - fluorescent bulbs, ceiling fans, linen cards, lights out cards, motion sensors for all public spaces, and energy management systems - energy bills are substantially reduced. When water-saving equipment is introduced - low-flow showerheads, low-flow toilets, waterless urinals, and serving water only on request in restaurants - water bills are also considerably reduced. Waste hauling is another major expense which can be lowered through recycling efforts and by avoiding wastefully-packaged products. Vendors can be asked to deliver products in minimal wrapping, and to deliver products one day, and pick up the packaging materials the next day - generating substantial savings. In addition, renewable sources of energy (solar, geothermal, wind, etc.) have substantially improved the economics of using alternative energies at the property level. There are other compelling reasons to initiate sustainability practices in their operation. Being green means guests and staff are healthier, which can lead to an increase in staff retention, as well as increased business from health conscious guests. Also, sooner or later, all properties will be sold, and green hotels will command a higher price due to its energy efficiencies. Finally, some hotels qualify for tax credits, subsidies and rebates from local, regional and federal governments for the eco-friendly investments they've made in their hotels. The May issue of the Hotel Business Review will document how some hotels are integrating sustainable practices into their operations and how their hotels are benefiting from them.