Editorial Board

HotelExecutive's Exclusive Editorial Board for 2020

Guest Authors


  • Eduardo Fernandez, General Manager, Sonesta Fort Lauderdale Beach
  • Glenn Withiam, Executive Editor, Cornell Hospitality Quarterly, Cornell University
  • John Tsoflios, Director, Rewards & OD Division of the HRD, Qatar Chemical; Faculty Member Glion Online
  • John T. Bowen, Dean & Barron Hilton Distinguished Chair at the Conrad N. Hilton College, University of Houston
  • Justin Taillon, Department Head Hospitality & Tourism Management, Highline College
  • Marvee Marr, Assist. Professor, Forbes School of Business, Ashford University; Faculty Member Glion Online
  • Mary Farmer, Director, Online Programs, Glion Institute of Higher Education
  • Michael Kasavana, NAMA Endowed Professor, School of Hospitality Business, Michigan State University
  • Natasa Christodoulidou, Assistant Professor, California State University
  • Paul Vanderbroeck, Chartered FCIPD CC, Leadership Expert, PVDB Consulting; Faculty Member Glion Online
  • Robert O'Halloran, Professor & Director, Hospitality Management, East Carolina University
  • Shahin Sharifi, Lecturer, Macquarie University
  • Tracy Ford, Executive Director of Member Services, Wireless Infrastructure Association

Architecture & Design

Boutique Hotels

  • Amanda Hurley, Corporate Director of Marketing, broughtonHOTELS
  • Brad LeBlanc, Senior Vice President & Chief Development Officer, Best Western Hotels & Resorts
  • Brian De Lowe, President & Co-Founder, Proper Hospitality
  • Fernando Rivera, General Manager, Kimpton Hotel Palomar South Beach
  • Greg Winey, President, NorthPointe Hospitality Management, LLC
  • Jim Beley, General Manager, The Umstead Hotel & Spa
  • Mark Nogal, Global Head, Curio Collection by Hilton, Hilton


Coronavirus Epidemic

Cultural Tourism

Development & Construction

Eco-Friendly Practices & CSR

Executive Leadership

Featured Hotels

Finance & Investment

  • Harry Spirides, President, Spirides Hospitality Finance Company
  • John Bailey, Chief Financial Officer, Prism Hotels & Resorts

Food & Beverage

  • Alain Piraux, Director of Food & Beverage, The Peabody Little Rock
  • Amy Sedeno, Executive Director & Partner, Carolyn Izzo Integrated Communications (CIIC)
  • Anchalika Kijkanakorn, Managing Director, Akaryn Hospitality Management Services (AHMS)
  • Andrew M. Sims, Chief Executive Officer, Sotherly Hotels
  • Antonio Rodriguez, Executive Chef, Westward Look Wyndham Grand Resort & Spa
  • Armando Cabral, General Manager, Ty Lounge, The Biltmore Santa Barbara
  • Bobby Martyna, President & CEO, Tradavo
  • Brad Parsons, Executive Chef, The Fairmont Chicago, Millennium Park
  • Brad Nelson, Vice President Global F&B Portfolio, Culinary Discipline, Marriott
  • Brian Bullock, Chief Operating Officer, Restaurants, Legacy Ventures
  • Brian Mitchell, Principal, Mitchell Performance Systems
  • Brian Contreras, Director of Culinary Operations, Americas, Hyatt Place & Hyatt House
  • Briane Smith Perez, Director of Restaurants, Beverly Hilton
  • C. David Wolf, Executive Chef, The Blackwell Inn & Conference Center
  • Carl Anderson, Director, Food & Beverage, The Modern Honolulu
  • Caroline Meledo, Director Corporate Responsibility & Human Rights, Hilton
  • Chris Starkus, Executive Chef - Urban Farmer Denver, Sage Restaurant Group
  • Chris Ferrier, Executive Chef, The National Conference Center
  • Christopher Gaulke, Lecturer Food & Beverage Management, Cornell University
  • Ciara Green, Media & Public Relations Director, Pechanga Resort Casino
  • Colby Brock, General Manager, The Radisson Hotel New Rochelle
  • Cornelius Gallagher, Associate Vice President, Food & Beverage Operations, Celebrity Cruises
  • Cory York, Chef de Cuisine, Deep Blu Seafood Grille
  • Cristian Rebolledo, Director of Food & Beverage, Executive Chef, The Harbor Club
  • Dan Vargo, Executive Chef, Hilton Sandestin Beach Golf Resort & Spa
  • Dan Sweiger, Senior Director, Brand Strategy, Choice Hotels International, Inc.
  • Danny Py, Corporate Director of Food & Beverage Quality, Kessler Collection
  • Darin Grohs, Director Food & Beverage, W Hotel New Orleans
  • David Wolf, Executive Chef, The Blackwell Inn and Conference Center
  • David Cronin, General Manager, Houston Marriott West Loop
  • David Eisen, Director of Hotel Intelligence & Customer Solutions, Americas, HotStats
  • David Garcelon, Director of Culinary, Waldorf Astoria NYC
  • Dewiet Miller, Director of Food and Beverage, The Ritz-Carlton, Denver
  • Donnie Pearson, Director, Food & Beverage, Houston CityPlace Marriott at Springwoods Village
  • Eduardo Gonzalez, Executive Chef, Grupo Alta
  • Edward Allen, Executive Chef, Foxwoods Resort Casino
  • Eli Fortney, Executive Chef, Topnotch Resort
  • Elizabeth Blau, Founder & CEO, Blau & Associates
  • Erik Wolf, Executive Director, World Food Travel Association
  • Fernando Salazar, Vice President, Food & Beverage, Wyndham Hotel Group
  • Frank Sanchez, Executive Chef, Chicago Downtown Marriott
  • Gabriele Kurz, Executive Wellbeing Chef Talise Wellness, Jumeirah Group
  • George Fistrovich, Executive Chef, The Ritz Carlton Naples
  • Hicham Jaddoud, Senior Director of Hospitality, North Star Mohican Casino|Resort|Golf Course
  • Ian McPhee, Hotel Manager, Ritz Carlton Kapalua
  • Ingo Stöneberg, Executive Chef, Alma Resort
  • Jack Bethel, Fratelli Branca Portfolio Manager Colorado, Infinium Spirits
  • James LoBosco, Managing Director, Embassy Suites Baltimore Downtown
  • Jeff Kmiec, President & Managing Director, The Greenbrier
  • Jeffrey Coyle, Director of Food & Beverage, Doubletree by Hilton Denver Tech Center
  • Jeremy Cooper, Director Global Guest Initiatives / Food & Beverage, Starwood Hotel & Resorts
  • Jesse Souza, Executive Chef, Riviera Palm Springs
  • Jim Stormont, President, Stormont Hospitality Group, LLC
  • Jocelyn Tolbert, Editorial Content Manager, Editor in Chief, American Culinary Federation
  • Jodie Tristano, Business Development Manager, Technomic, Inc
  • John Signorelli, Executive Chef, St. Regis Houston
  • John Armstrong, Executive Chef, Sheraton Seattle
  • John Brand, Executive Chef, Hotel Pearl - Kimpton Hotels
  • John Greenleaf, Global Head, Hilton Garden Inn
  • John Beriker, Executive Chef, The Mission Inn Hotel & Spa
  • Jonathan Sullivan, Senior Manager of Operations, Beverage & Food, The Vinoy Renaissance Resort
  • Jonathan Wilson, VP Product Innovation & Brand Services, Hilton Worldwide
  • Jonathan Sharp, Director, Product Quality & Innovation, F&B, Focused Service Brands, Hilton Worldwide
  • Jonathan M. Raz, Director of Food & Beverage, Waldorf Astoria Orlando
  • Juliana Shallcross, Founder, Trips and Giggles
  • Justin Ermini, Executive Chef, Las Alcobas
  • Justin Harkey, Director of Food & Beverage, First Hospitality Group
  • Katherine Kies, Corporate Director Food & Drink Innovation Group, PM Hotel Group
  • Katie Brashear, Complex Director of Public Relations, Sheraton Phoenix Downtown Hotel
  • Krista Heinicke, PR Manager for Food & Beverage, The Broadmoor
  • Larry Steinberg, Sr. Vice President & Chief Technology Officer, Agilysys
  • Lee Guidry, Executive Chef, Seagar's Prime Steaks & Seafood - Hilton
  • Lori Crowley, Corporate Director of Food & Beverage, Prism Hotels & Resorts
  • Lucheng Wang, Part-time Teaching Assistant, Florida International University
  • Majed Dawood-Farah, Food & Beverage Director, Hyatt Regency Atlanta
  • Marc McDowell, Executive Chef, Makena Beach & Golf Resort
  • Mark Sherwin, Executive Vice President, Operations, Sonesta International Hotels Corporation
  • Martin Pfefferkorn, Executive Chef, Hyatt Regency Atlanta
  • Mathias Gervais, Executive Chef, The Setai, Miami Beach
  • Melissa Paston, Catering Sales Manager, The Kitano New York
  • Menze Heroian, Vice President, Tishman Hotels & Realty
  • Michael Molloy, Executive Chef, Wyndham Grand Jupiter
  • Michael Van Emmenes, Director, Food & Beverage, Landsdowne Resort
  • Mike Nedeau, Food & Beverage Director, Geneva National Resort & Club
  • Mike Militi, Division Manager, Wine Guardian
  • Monica Poling, Online Editor, TravelAge West
  • Morgan Plant, Vice President, Food & Beverage, Joie de Vivre Hospitality
  • Neal Cox, Executive Chef, The Houstonian Hotel
  • Ned Barker, President, Grill Ventures Consulting, Inc.
  • Nicolas Bour, Executive Chef, Ocean House
  • Nikheel Advani, Chief Operating Officer & Principal, Grace Bay Resorts
  • Omer Acar, General Manager, Le Royal Monceau, Raffles Paris
  • Patrick Hildebrandt, Executive Chef, Texican Court Hotel
  • Patrick Berwald, Vice President of F&B, Benchmark Global Hospitality
  • Paul Lynch, Chef, FireLake Grill House, Radisson Plaza Hotel, Minneapolis
  • Peter Karpinski, Partner, Sage Hospitality
  • Randy Buck, Executive Chef, Hotel Monteleone, New Orleans
  • Richard Vitale, General Manager Food & Beverage, Hotel Monteleone
  • Robb Walker, Chief Operating Officer, Pacific Hospitality Group
  • Robert Gerstenecker, Executive Chef, Four Seasons Hotel Atlanta
  • Robert Hood, Corporate Food & Beverage Manager, Atlific Hotels
  • Ron Pohl, Vice President Brand Management, Best Western Hotels and Resorts
  • Russell LaCasce, Executive Chef, Hotel Valley Ho
  • Sebastien Silvestri, Vice President of Food & Beverage, The Venetian
  • Shannon Galusha, Culinary Director, Columbia Hospitality
  • Shawn McGowan, Senior Director Food & Beverage Brand Initiatives & Programs, Hilton Worldwide
  • Skip Adams, Director of Food & Beverage, Windsor Court Hotel
  • Sridhar Laveti, Vice President of R&D & Global Customer Support, Agilysys
  • Susan Terry, Vice President, Culinary Operations, Hyatt Hotels & Resorts
  • Thomas McKeown, Executive Chef, Hyatt Regency Atlanta
  • Thomas Haas, Vice President of Food & Beverage, Noble House Hotels & Resorts
  • Timothy Flohr, Program Manager, University of Memphis - Kemmons Wilson School of Hospitality and Resort Management
  • Todd Goldian, Food & Beverage Director, The National
  • Troy Clarke, Food & Beverage Director, Royal Sonesta Hotel Boston
  • Vince Brunetti, Exec. Assistant Manager / F&B Director, Hyatt Regency Waikiki Beach Resort & Spa
  • Wade Murphy, Executive Chef, The Lodge at Doonbeg
  • Werner Absenger, Chef de Cuisine, Cygnus 27 at Amway Grand Plaza
  • William D. Kohl, Principal, Greenwood Hospitality Group


Furniture, Fixtures & Equipment

Group Meetings

Guest Service / Customer Experience Mgmt

Hospitality Law

Hotel Analytics

Hotel Market Reports

Human Resources, Recruitment & Training


  • David Quezada, Vice President - Loss Control, EMPLOYERS
  • David DeMoss, CEO and Founder, WAKEUP CALL
  • Heidi Strommen, President, ProHost USA, a division of Distinguished Programs
  • Janet Wright, Director of Risk Management, Ryan Specialty Group
  • Maryann Prestia, Vice President & Hospitality Program Manager, Distinguished Programs
  • Michael Mahoney, Vice President of Consumer Marketing, GoHealth
  • Philip J Harvey, President, Venture Insurance Programs
  • Raul Chacon, Western Regional Loss Control Manager, EMPLOYERS Insurance, Inc.
  • Sean Young, Associate Vice President, Distinguished Programs

Mobile Technology

Revenue Management

  • Ahmed Mahmoud, Founder, revenueyourhotel.com
  • Ally Northfield, Managing Director, Revenue by Design
  • Amy Bair, Career Services Analyst, Florida International University's Chaplin School of Hospitality and Tourism Management
  • Angie Dobney, Vice President of Pricing & Revenue Management Services, Rainmaker Group
  • Anthony Clervi, Vice President, UNA Purchasing Solutions
  • Apurva Chamaria, Chief Revenue Officer, RateGain
  • Arturo Garcia Rosa, President & Founder, SAHIC South America and SAHIC Cuba
  • Ashley Verrill, Market Analyst, Software Advice
  • Barb Bowden, Director, Corporate Revenue Management, Peabody Hotels
  • Bernard Ellis, President & Founder, Lodgital Insights LLC
  • Bhanu Chopra, CEO, RateGain
  • Bill Kotrba, VP of Industry Strategy, Leisure, Travel & Hospitality, JDA Software
  • Bill Linehan, Executive Vice President, Chief Marketing Officer, Red Lion Hotels Corporation
  • Boaz Ashbel, Managing Director, Aztec Group
  • Bob Mattler, Managing Director, Pace Equity
  • Bob Lowe, Vice President of POS Intergrations, Heartland Payment Systems
  • Bonnie Buckhiester, President, Buckhiester Management Limited
  • Bram Gallagher, Economist, CBRE Hotels' Americas Research
  • Brandon White, Director of Revenue Management, The Hotel Group
  • Breffni Noone, Associate Professor, School of Hospitality, The Pennsylvania State University
  • Brian Tkac, Senior Vice President of Marketing and Sales, Hotstmark Hospitality Group
  • Brian Bolf, VP of Revenue and Profit Optimization, Kokua Hospitality
  • Calvin Anderson, Senior Vice President & Chief of Revenue Optimization, RLH Corporation
  • Cassie Bond, Regional Vice President of Revenue Management, Chesapeake Hospitality
  • Chinmai Sharma, Vice President Revenue Management, Wyndham Hotel Group
  • Daniel Chao, General Manager, Novotel Nanjing East and Novotel Nanjing Central
  • David Chitlik, Vice President - Hospitality Tax, Altus Group
  • David Gilbert, President - Hospitality Group, Heartland Payment Systems
  • Deirdre Martin Yack, Director of Sales & Marketing, Hotel 50 Bowery
  • Denise Broussard, Senior Vice President Revenue Management & eCommerce, Interstate Hotels & Resorts
  • Doll Rice, Vice President of Revenue Optimization, Prism Hotels & Resorts
  • Don Wilson, Senior Vice President, Maxim Revenue Management Solutions
  • Dori Stein, Chief Executive Officer, Fornova
  • Drew Salapka, Vice President of Sales and Revenue Generation, Hotel Equities
  • EJ Schanfarber, President & Chief Executive Officer, Alliance Hospitality
  • Elizabeth Churchill, Chief Revenue Officer, Aqua-Aston Hospitality
  • Eric Gourdie, Strategic Revenue Director, Sceptre Hospitality Resources
  • Francesca Vereb, Senior Director of Product Marketing for Hospitality Cloud, Cvent
  • Gary Isenberg, President, LWHA Asset & Property Management Services
  • Harry Carr, Corporate Director of Revenue Management, Pivot Hotels & Resorts
  • Heather Stone, Global Executive Vice President, CSI Enterprises
  • Inger Oliver, Director of Revenue Management, McKibbon Hospitality
  • J.Carter Allen, Managing Director, HVS Houston
  • Jaavid Bharucha, Corporate Director of Revenue Management, Arbor Lodging Management
  • Jackie Collins, Senior Director Real Estate & Hospitality Division, Arthur J. Gallagher
  • James Gancos, Chief Executive Officer & Founder, The Guestbook
  • Jenna Smith, Vice President of Revenue Management, First Hospitality Group
  • Jesse Ostrum, Vice President of Revenue Management, Vantage Hospitality
  • Jim Sprigg, Director of Database Marketing & Analytics, Intercontinental Hotel Group
  • Jon Higbie, Chief Science Officer, Revenue Analytics, Inc.
  • Jonathan Sockell, Product Marketing Manager, Medallia
  • Kathy Conroy, CEO and Director/Partner , HVS Miami
  • Kell Sloan, General Manager, Fairfield Inn & Suites Moncton NB
  • Kelly McGuire, Vice President, Advanced Analytics, Wyndham Destination Network
  • Ken Edwards, Owner and CEO, HMBookstore and Tristar Hotel Group
  • Kevin Robinson, COO & Managing Partner, Aparium Hotel Group
  • Klaus Kohlmayr, Chief Evangelist, IDeaS Revenue Solutions
  • Kristie Goshow, Vice President Marketing, Sabre Hospitality
  • Kristie Dickinson, Senior Vice President, Business Development & Marketing, CHMWarnick
  • Larry Trabulsi, Senior Vice President, CHMWarnick
  • Lisa Bonanno, Vice President, Marketing, Knowland
  • Liz Uber, Vice President of Revenue Management, Pillar Hotels & Resorts
  • Loulu Lima, Principal, LL Consulting
  • Mario Candeias, General Manager, Espinas Hotels
  • Mark Masuda, Vice President of Sales & Marketing , AmericInn
  • Mark Davis, General Manager, Hilton Los Angeles Universal City
  • Matt Lindsay, President, Mather Economics LLC
  • Matthew Goulden, Managing Director, Triometric
  • Michael Brownsdon, Associate, Capital Allowances, Savills
  • Michael Doyle, Managing Director and Executive VP, CHMWarnick
  • Michelle Woodley, President, Preferred Hotels & Resorts
  • Mmatsatsi Ramawela, CEO, Tourism Business Council of South Africa
  • Motti Tadmor, Technology Business Analyst, MICROS Systems, Inc.
  • Nicholas Tsabourakis, Founder & Managing Director, Bespoke Revenue Management
  • Nicole Adair, Area Director of Revenue Management, SHR
  • Nicole Adair, Corporate Director of Revenue Management, SHR
  • Nitin Shah, Chairman & CEO, Embassy National Bank
  • Paul Wood, Vice President of Revenue Management, Greenwood Hospitality
  • Paula Macdonald, Director of Communications, McKibbon Hotel Management, Inc.
  • Ravi Mehrotra, President, Founder, Chief Scientist, IDeaS
  • Ravneet Bhandari, Chief Executive Officer, LodgIQ
  • Rhett Hirko, Executive Director, Preferred Hotels and Resorts
  • Robert Mandelbaum, Director of Research Information Services, CBRE Hotels' Americas Research
  • Robert Rauch, Chief Executive Officer, RAR Hospitality
  • Sanjay Nagalia, Chief Operating Officer & Co-Founder, IDeaS - A SAS Company
  • Scott Roby, Vice President, Revenue Management, Evolution Hospitality
  • Sheenal Patel, Co-Founder and Chief Executive Officer, NVN Hotels
  • Shelley Maher, Director of Business Development & Client Relations, Total Customized Revenue Management
  • Sheryl E. Kimes, Professor of Operations Management, Cornell University School of Hotel Administration
  • Sonny Kerstiens, Regional Director of Sales & Marketing, Marriott Denver Cherry Creek & Napa Valley
  • Stan van Roij, Managing Director, Easy (Ez) Revenue Management Solutions Ltd
  • Stefan Wolf, Senior Vice President Revenue & Distribution Strategy, Onyx Hospitality Group
  • Stephen Darling, Principal, Stephen Darling Hospitality Consultancy Inc.
  • Steven Pinchuk, Lead Customer Intelligence & Revenue Management, IBM
  • Steven Klein, Partner, Gerson, Preston, Klien, Lips, Eisenberg & Gelber
  • Sunny Brewer, Director of Revenue Optimization, Ashford, Inc.
  • Theodore Mandigo, Professor, Kendall Coillege
  • Theresa Hajko, Regional Director of Revenue Management, Spire Hospitality
  • Thomas W. Storey, President of Hospitality, SONIFI Solutions
  • Tom Engel, Principal, T.R. ENGEL Group
  • Trevor Stuart-Hill, President & Founder, Revenue Matters
  • Will Song, Co-Founder & Vice President of Revenue, Lights On Digital
  • Yatish Nathraj, Hotel Broker, HTL Hospitality Advisors

Sales & Marketing

Security & Safety

Social Media & Relationship Marketing

Spas, Health & Wellness


Website / Online Mechandising / SEO

Coming up in July 2020...

Hotel Spa: Back to Nature

As the Wellness Industry continues to expand, hotel spas are also diversifying, placing a greater emphasis on overall well-being. For some spas, this means providing clients with all-inclusive packages that include fitness classes, healthy dining, and offsite leisure activities, in addition to their core services. For example, spas near ski resorts are offering packages that include lift passes, pre-ski yoga sessions, after-ski dinners and spa treatments. Other spas are offering packages that include massages, saunas, mineral baths, hot springs, and recreational hiking and snowmobile activities. These kinds of spa offerings are also part of a "Back to Nature" movement that encourages guests to get out and experience the healing qualities of nature. One such therapy is the Japanese practice known as "forest bathing" which has become popular with spas that are near wooded areas. This practice relies on the ancient power of a forest for promoting a sense of health and well-being. Other spas are incorporating precious metals and stones into their health and beauty treatments - such as silver, gold, pearls and amber. Silver ion baths relax the body and mind, reduce fatigue, and restore energy balance. Gold keeps skin radiant and can even treat various skin diseases and infections, due to its antibacterial qualities. Amber is used to calm the nervous system and to relieve stress. Other natural products and therapies that are increasingly in demand include sound therapy, cryotherapy, infra-red saunas, and even CBD oil, which is being used in massages, facials and foot scrubs, providing a new form of stress relief. The July issue of the Hotel Business Review will document these trends and other new developments, and report on how some hotel spas are integrating them into their operations.