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Mr. Haas

Thomas Haas

Vice President of Food & Beverage, Noble House Hotels & Resorts

As vice president of food and beverage for Noble House Hotels & Resorts, Thomas Haas is responsible for the development, personnel management and financial operations for all Noble House food and beverage venues across the United States. Previous to his position as vice president, Mr. Haas was appointed the corporate F&B regional director for Noble House Hotels & Resorts in 2006, overseeing food and beverage operations for Western United States properties, including The Edgewater and University Tower Hotel in Seattle, WA; The Portofino Hotel & Yacht Club in Redondo Beach, CA; Paradise Point Resort & Spa in San Diego, CA; and The Inn and Spa at Loretto in Santa Fe, NM. In this position, Mr. Haas was responsible for developing new service training, new bar concepts and refinement of menu content within the western properties. Before joining Noble House in July 2000, Mr. Haas was the managing director of the Fireman Hospitality Group, one of the largest independent restaurant groups in New York City, and was also managing director FHG's $18 million grossing Red Eye Grill. He has extensive experience in the hospitality and food and beverage industries, and has held executive level positions at properties ranging from The Peninsula Hotel in Beverly Hills and The Breakers in Palm Beach, to Dom Hotel in Limburg, Germany and The Chesterfield Hotel in Palm Beach. Mr. Haas also worked in management roles at Montezinos Restaurant in Palm Beach and Hotel du Cap, Eden Rock in Cap d'Antibes, France. A native of Germany, he began his career with a four-year apprenticeship at some of Europe's top luxury hotels, including Brenner's Park Hotel in Baden-Baden and the l'Hotel du Roc in Antibe, in the south of France. Fluent in English, German and French, Mr. Haas graduated from the University of Villingen in Germany, German College of Hotel Administration and from Cornell University in New York with degrees in Hospitality Management, Economics and Culinary Arts.

Mr. Haas can be contacted at 425-827-8737 or thaas@noblehousehotels.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. 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.