Editorial Board   Guest Author

Mr. Beriker

John Beriker

Executive Chef, The Mission Inn Hotel & Spa

John Beriker is the executive chef at The Mission Inn Hotel & Spa directing the food and beverage programs at each of the hotel's four restaurants including Duane's Prime Steaks and Seafood, The Mission Inn Restaurant, Las Campanas, and Bella Trattoria, as well as catering for banquets, weddings, meetings and events, and in-room dining for the 238-room boutique hotel. He aims to further enhance guests' dining experiences from preparation to plate, sourcing the most fresh and interesting ingredients and produce found at California farms. Each dish reflects elevated techniques, drawing upon practices developed over his 25 years of experience working for acclaimed restaurants and hotels around the world. Under the guidance of renowned chefs Wolfgang Puck and Jean-Marie Josselin, Mr. Beriker rose to success from humble beginnings as a line chef at a 5-star restaurant within a 260-room hotel in New Jersey to developing a well-recognized fusion of classical French and modern California cuisine. Mr. Beriker spent time at famed restaurants including Spago before owning and operating his own restaurants, Rustica in Beverly Hills and B Restaurant & Bar in Idaho. The seasoned chef has received critical acclaim while serving as executive chef at notable restaurants across the world, including “Best Restaurant of the Year” in Singapore by the Ministry of Tourism in addition to “Best New Chef of the Year” in Hamburg, Germany by the French Restaurant Guide Gault Millau. Following his international residency, Mr. Beriker joined The Inn at Rancho Santa Fe, where he penned “The Inn at Rancho Santa Fe Cookbook” featuring signature recipes celebrated at the boutique hotel. Since then, he managed the culinary program of the busiest and largest Hyatt Regency in Texas, an 800-room property.

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

Mr. Beriker can be contacted at 951-784-0300 or john@beriker.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.