Editorial Board   Guest Author

Mr. Antonioli

Valeriano Antonioli

Chief Executive Officer, Lungarno Alberghi s.r.l.

Valeriano Antonioli is Chief Executive Officer and a member of the Board of Directors of Lungarno Alberghi s.r.l., the hotel management company owned by the Ferragamo family. As a 27-year veteran of the hospitality industry, Mr. Antonioli has managed luxury hotels and resorts throughout Italy, Germany, Russia, England and the U.S. His passions for innovation, luxury and attention to detail, as well as his flair for reinventing hotels into vibrant lifestyle destinations perfect for the fashionable elite, have been core values throughout his career. Prior to joining Lungarno Alberghi s.r.l., Mr. Antonioli was Managing Director of InterContinental Montelucia Resort & Spa, a 293-room luxury resort in Scottsdale, Arizona. Under his guidance, which began in 2007, the resort achieved important accolades, such as Travel + Leisure “13th Best US and Canada Hotel 2010” and Esquire's “Best New US Restaurant 2009.” Upon opening in 2009, the hotel was listed by Travel + Leisure and Conde Nast Traveler as one of the top new hotels in the world. Previously, as General Manager of the W Hotel in Los Angeles, Mr. Antonioli oversaw the entire hotel operation while enhancing it into a contemporary, world-class address through a complete restructuring of its outlets. His vision included adding Los Angeles' hottest bar, Whiskey Blue, and the critically acclaimed restaurant, NineThirty. His influence helped cultivate the hotel into an urban oasis complimented by contemporary art, music and seductive interiors. Mr. Antonioli's experience also includes General Manager of the historic Diana Majestic in Milan, which he repositioned as “the fashion hotel in Milan,” by making a true happening of the Milanese tradition of an evening aperitif. There, Mr. Antonioli created the Diana Garden and Black Label Room transforming Diana Majestic into one of the hippest hotels in Europe. Previously, Mr. Antonioli was Resident Manager at Hotel Principie di Savoia and Hotel Duca in Milan; Room Division Manager at Grand Hotel Europe in St. Petersburg; and Room Division Manager at Arabella Grand Hotel in Frankfurt, Germany. Mr. Antonioli is a Certified Business Economist with a degree in business economics from VWA Goethe University in Frankfurt, Germany. He also studied Marketing and Hospitality Industry Strategic Management at Cornell University. Married with two children, he is a Taekwondo Black Belt and enjoys outdoor sports including skiing, mountain climbing, golf and tennis. He also recently became a fan of yoga. He is author of the successful book Eating, Drinking and Flirting and The Joy of Discovery which tells in an evocative, emotional style of all there is to experience at Montelucia Resort & Spa. Mr. Antonioli is fluent in four languages including Italian, German, French and English. In 2007, he was decorated in the Legion of Honour of the Italian Republic as Cavaliere della Repubblica Italiana.

Please visit www.lungarnocollection.com for more information.

Mr. Antonioli can be contacted at 3905527266800 or v.antonioli@lungarnocollection.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.