Editorial Board   Guest Author

Mr. Van Emmenes

Michael Van Emmenes

Director, Food & Beverage, Landsdowne Resort

Born in South Africa, with a passion for food/beverage, service and travel, Michael Van Emmenes left his country and jumped on cruise ships to travel gain exposure to various cultures, customs and people. He was very fortunate enough to travel through Alaska, the Caribbean, Mexico, and the Mediterranean. All ports of call offering him new insight into various foods, beverages and service levels. Post cruise ships, Mr. Van Emmenes knew the importance of an education and attended the Swiss Hotel Management School in Caux, Switzerland - studying Hotel Management with a specialty in Events. While attending college he was fortunate enough to land internships at the prestigious Lausanne Palace in Switzerland and then at the One&Only Royal Mirage in Dubai (part of the Kerzner Collection). After graduating Mr. Van Emmenes secured a position at the Hilton Atlanta where he honed his service skills; while working there he had opportunities to travel and assist various sister properties (including opening of the Hilton Fort Lauderdale Beach Resort). After 3 years in Atlanta Mr. Van Emmenes received a promotion and moved to Chicago where he worked at the historic Palmer House Hilton; assisting the hotel through the $200m renovation of the hotel and creating the hotels new concept restaurant and bar. Mr. Van Emmenes was then asked to join the opening team at the Hilton Orlando Convention Center. The hotel won the Connie Award for best service within the company - an accomplishment he believes is from the execution of hiring the right team for the perfect job. Mr. Van Emmenes has now settled down in Northern Virginia at Lansdowne Resort as Director of Food and Beverage and hopes to bring his service culture, personality and passion for the industry to his new found home.

Mr. Van Emmenes can be contacted at 703-858-2107 or mvanemmenes@benchmarkmanagement.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.