Editorial Board   Guest Author

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 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.