Editorial Board   Guest Author

Mr. Pierotti

Dan Pierotti

Vice President Spa Development & Operations, Noble House Hotels & Resorts

Dan Pierotti, Vice President of Spa Development and Operations for Noble House Hotels and Resorts, joined the company in 1999. His extensive spa management experience has given Noble House the most unique and distinct world-class spas. He began his spa career in 1991 as a massage therapist in the San Francisco Bay Area. There he had his own private practice, facilitated healing with chiropractors, sports teams, and various spas until 1994. Pierotti then embarked on an exciting spa career with cruise ships, after three months he was promoted to the Crystal Symphony to assist their inaugural world cruise. He continued with Crystal Cruises for two years, completing two world cruises and training other therapists in a variety of massage and body treatment modalities, while gathering global spa knowledge. Mr. Pierotti returned to shore, landing in Las Vegas, Nevada to assist in the grand opening of the new spa at Caesars Palace. Here he assumed the positions of Assistant Manager, Director of Training and Lead Massage Therapist of The Spa at Caesars Palace. Noble House selected Mr. Pierotti in 1999 to lead the development and operations of the new spa on Little Palm Island Resort. As spa director, he created his vision of an oasis within the property to provide guests with a feeling of intense tranquility and spiritual awareness and offer experiences highly distinctive and authentic in the spa industry, but very representative of the luxury service that makes up Noble House resorts. After the overwhelming success of the Island Spa on Little Palm Island Resort & Spa, Mr. Pierotti was promoted to his current position and continues to lead the SpaTerre development efforts for Noble House Hotels and Resorts. At the present time he has created fifteen world-class spas with Noble House. He is involved with every aspect -architectural design, functionality, equipment, interior design, experiences, staffing, product development, profitability - of the impact the spas will have on the overall well-being of the guests. Mr. Pierotti is a graduate from the University of California at Santa Cruz with a degree in biology and also attended massage school in San Francisco to receive his certification and licensing in that field. He continues to explore, create and grow in the spa industry with a sincere, passionate and dedicated commitment to the vision of excellence and the well-being of others.

Mr. Pierotti can be contacted at 425-827-8737 or dpierotti@noblehousehotels.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.