Editorial Board   Guest Author

Mr. Signorelli

John Signorelli

Executive Chef, St. Regis Houston

A native of Colorado, Executive Chef John Signorelli is no stranger to refined cuisine, with three  decades of culinary tenure.  For the past ten years, he has led the talented and successful culinary team at The St. Regis Houston Hotel, showcasing his passion for fresh, local and sustainable ingredients.  A true regional American influence is reflected throughout the hotel's restaurants, and his world-encompassing banquet and catering menus draw from his travels and experience abroad.

Starting in professional kitchens at a young age of 13, working his way through the ranks, and later graduating with top honors from the Culinary Institute of America, has also allowed the distinct privilege for Chef Signorelli to compete in the prestigious Bocuse d'Or competition as a finalist chef assistant to Certified Master Chef David J. Megenis.  Throughout his career, Chef Signorelli has held true to his professional standard of helping to lead Forbes 5-Star, AAA 5-Diamond hotels, and has been trained and mentored by numerous Certified Master Chefs and Michelin-starred Chefs.  These include Certified Master Chefs Peter Timmins at The Greenbrier, Anton Brunbauer at The Hyatt Regency Scottsdale, and later honing his knives at some of the finest kitchens with over a decade of experience tenured at The Ritz-Carlton Hotel Company.  These luxury properties include two hotel openings with French Master Chef Xavier Salomon in Half Moon Bay, CA., and with 3-Star Michelin Chef Bruno Menard and Aloysius Bokhorst in Osaka, Japan.  Also, at The Ritz-Carlton, he has worked along with French Master Chef Bruno Lopez in Marina Del Rey, CA., French Master Chef Frederic Morineau in Sarasota, FL., on task force in Miami, FL., and has also reopened the New Orleans property.  Celebrity Chefs who've rubbed shoulder-to-shoulder with him on the line include Emeril Lagasse, Hubert Keller, Roland Passot, Eric Ripert, Troy Thompson, and the late Chefs Julia Child and Walter Scheib from The White House.  

Since 2008, he has expanded his culinary horizons to The St. Regis Houston where Texas's rich culinary heritage has been an inspiration for the bold direction of his outstanding and award-winning cuisine.  Chef Signorelli's inviting and refined cuisine at The St. Regis Houston has been featured in numerous magazine, photo, radio and TV media events during his current tenure, and continues to be on the forefront leading edge of setting the culinary pace for the region.


Please visit http://www.stregis.com for more information.

Mr. Signorelli can be contacted at 713-403-2604 or john.signorelli@stregis.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.