Editorial Board   Guest Author

Mr. Souza

Jesse Souza

Executive Chef, Riviera Palm Springs

As Executive Chef of award-winning Circa 59 restaurant at the iconic Riviera Palm Springs, Chef Jesse Souza creates signature epicurean creations with a twist. With more than 17 years of culinary experience and extensive time spent cooking in Noble House kitchens across the country, Chef Souza brings a wealth of excitement and expertise in fine dining to the kitchen and table. Chef Souza joins the resort most recently from his role as executive chef at Portofino Hotel & Marina in Redondo Beach, Calif. He joined Noble House Hotels & Resorts in 2002, working at the exclusive Little Palm Island Resort & Spa in the Florida Keys. In 2007, Chef Souza took the lead at BALEENmiami at The Grove Isle Hotel & Spa, soon moving to BALEENnaples at LaPlaya Beach & Golf Resort in 2008. Along the way, Chef Souza had many successful stints launching Chispa restaurant in Miami, where his team developed the Nouveau Latin Cuisine for which the brand successfully became known. In 2005, Chef Souza returned to his native New England to work closely with the farmers, fisherman and artisans of the region while at Havana Restaurant and Natasha's, two prominent Maine restaurants.

Mr. Souza can be contacted at 866-588-8311 or jsouza@psriviera.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.