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 November 2020...

Hotel Design: Home Away From Home

With the rise of the sharing economy and the peer-to-peer marketplace for lodging options, hoteliers are re-thinking the look, feel and appeal of their locations. There is an emphasis on re-creating a feeling of homeyness - a comfortable, cozy and inviting space that feels like home. 'This is accomplished through the careful selection of furniture design, paint colors, lighting design, artwork, bathroom fixtures and textile accessories. In addition, some hotels are providing their guests with upscale amenities, such as a book and movie library, home-style kitchenettes, a coffee machine with locally-sourced beans and tea, or even a batch of fresh-baked cookies. Similarly, there is a growing design trend based on the concept of place-making. Travelers are searching for experiences that are unique and authentic to the locale in which they find themselves, and so hotel designers are integrating a sense of place into their work. This is partially achieved by incorporating traditional artisanal crafts and other local artwork into hotel rooms and communal spaces. Another design trend includes the creation of full-service, co-working environments within the hotel. Guests don't like to stay alone in their room when they need to work, so now they can go downstairs to the lobby-or up to the roof-to work among others. These areas encourage guests - and non-guests alike - to stay as long as they like and to partake of hotel amenities. Finally, recognizing the importance of the Wellness Movement, some designers are exploring how room design can increase the likelihood of deep and restorative sleep. Creating dark and quiet spaces, blocking excessive light, providing guests with a selection of different kinds of pillows, and the ability to control room temperature, are a few of the best practices in this area. These are some of the architecture and design topics that will be covered in the November issue of the Hotel Business Review.