Editorial Board   Guest Author

Mr. Ermini

Justin Ermini

Executive Chef, Las Alcobas

Justin Ermini , Executive Chef at Las Alcobas is a Connecticut native who attended the acclaimed Culinary Institute of America in Hyde Park, New York and interned at Le Meridian Hotel in New Orleans, which would mark the beginning of his culinary journey. Soon after, he began training with Wolfgang Puck at Postrio in San Francisco, where he learned the art of California cuisine, developing his expertise by working every type of station. Afterward, he returned to the east coast where he was asked to join the team at, Three-Star Michelin restaurant Jean Georges in New York City. This experience fine-tuned his skills and provided him with the necessary refinement that would become essential for his next chapter, working at several Michelin-starred restaurants throughout Firenze, Italy where he resided and studied for the next two years. Soon opportunity drew him back to the west coast, after being approached by The Palms Hotel and Casino (The N9ne Group) to open their Italian concept in California. After the completion of this project, Chef Ermini relocated to Hollywood to take on the role of chef at the Michelin- starred Watergrill. Here, he studied the art of seafood, bringing in fish from all over the world and studying technique under Executive Chef David Lefevre (formerly executive sous chef of Charlie Trotter's). Years later, he returned to his roots by moving back to the east coast to become the Executive Chef of the Relais & Chateaux, Five-Star Five-Diamond Mayflower Inn, where he incorporated his eclectic variety of skills and technique, combining them with the classic New England cuisine he was raised with. This year, Chef Ermini will lend his expertise as Consulting Chef for the restaurant of the follow-up to Las Alcobas's flagship Mexico City property opening spring 2016, Las Alcobas Napa Valley.

Please visit www.lasalcobas.com for more information.

Mr. Ermini can be contacted at 52-55-3300-3950 or jermini@lasalcobas.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. 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.