Editorial Board   Guest Author

Mr. Villalon

Joel Villalon

President, Brayton Hughes

As a child, Joel Villalon discovered beauty during each of the many summer vacations he took with his parents and siblings. Whether he was hiking in the painted Grand Canyon or driving through the magnificent Centro Historico of Mexico City, his fascination with travel and the differences he noticed in space, light and architecture in different parts of the world began to take form. He still retains this sense of wonder and observation and brings that focused eye and attention to detail in each of his projects. After receiving his degree in Architecture from the University of Texas at Austin, Mr. Villalon honed his skills with Larry Speck in Austin, Rafael Vinoly Architects in New York City, and SOMA in San Francisco before he ultimately joined BraytonHughes in 1992. Since joining the firm, Mr. Villalon's hand is evident in his team's designs for the Alpine Club in Stowe, Vermont, the Fairmont in Nanjing, China, and the Overlake Golf and Country Clubhouse in Medina, Washington. He also designed several of Discovery Land's golf clubhouses: Kukio Golf Club on Hawaii's Big Island, Mirabel Golf Clubhouse in Scottsdale, Arizona, El Dorado Golf and Beach Club in Cabo San Lucas, Mexico, and the Madison Club in La Quinta, California. He is currently working on various projects for the Yellowstone Club in Big Sky, Montana, the renovation of Ventana Inn in Big Sur, California, the Grand Hyatt SFO in San Francisco, California, the Montage SilverRock in La Quinta, California, and the Montage Spanish Peaks Lodge in Big Sky, Montana. Mr. Villalon's projects have been recognized for design excellence by the AIA receiving local, regional, and national AIA Honor Awards for his work.

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

Mr. Villalon can be contacted at 415-291-8100 or jvillalon@bhdstudios.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.