Editorial Board   Guest Author

Mr. Wilhelm

Sam Wilhelm

Chef Concierge, Four Seasons Resort Maui at Wailea

Chef Concierge Sam Wilhelm has been immersed in the hospitality industry since he can remember. Born and raised in the quaint town of Hana, the namesake of Maui's most notorious road trip, Wilhelm's father was a Director of Food & Beverage at the Hotel Hana and his mother was a Front Office Manager. "Growing up, I was always at the hotel. My sisters even danced hula there," recalls Mr. Wilhelm. "And when we weren't there, we were having guests over to our home for dinner." Mr. Wilhelm still exudes the aloha spirit instilled in his childhood, and much of his focus at Four Seasons Resort Maui relates to showing his guests the beauty of the island and its native people. The young chef concierge swiftly navigated up through the hotel ranks. At age 15, he became a concierge agent at Hotel Hana. After graduating high school, he moved into the Food & Beverage department. Three years later, he moved from Hana to the luxury resort area of Wailea, Maui, taking a position as a front desk agent at the Fairmont Kea Lani, where he stayed for five years, advancing to chef concierge. In 2011, Mr. Wilhelm joined Four Seasons "I wanted be part of the best," he says. A year later, he was promoted to chef concierge, heading the largest team of concierge in the company. Mr. Wilhelm also holds the coveted golden keys of the Les Clef d'Or, which he earned in 2009. He regularly attends the association's annual congress meetings, developing initiatives to bring back to his island home and growing his network of his peers-the best of the best in the business. "My goal at the resort is twofold: first, to provide guests with a level of service that exceeds their expectations; second, to show them the real Maui, the one that I grew up with and that they can take home with them in the form of lifelong memories." When Mr. Wilhelm is not behind the desk, he enjoys experiencing all his island home has to offer. He can often be found with family and friends, relaxing at the beach or dining at the island's most revered eateries-from chef's tables to holes-in-the-wall.

Mr. Wilhelm can be contacted at 808-874-8000 or sam.wilhelm@fourseasons.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.