Mr. Reid

Lamarr Reid

Principal and Managing Director

Pierre-Yves Rochon (PYR)

Lamarr Reid directs and oversees PYR’s Chicago office, managing both international and domestic projects, and coordinating teams drawn from all PYR offices. Mr. Reid manages the project teams to ensure the successful delivery and implementation of the designs. Mr. Reid is also focused on finding new regions for expansion and project growth. Prior to joining PYR, he served as Managing Principal of the Interior Design practice for Perkins+Will Chicago, the largest office of PYR's parent company, and oversaw the hospitality practice for the firm as a whole. Mr. Reid studied architecture at Hampton Institute. His graduate studies culminated in a Master of Architecture degree from the Massachusetts Institute of Technology.

Founded by Pierre-Yves Rochon in 1979, PYR is globally renowned for its award-winning luxury hospitality environments for boutique hotels and major international brands including Four Seasons, Ritz-Carlton, Waldorf Astoria, Sofitel, InterContinental, Fairmont, and The Peninsula.

Please visit www.pyr-design.com for more information.

Mr. Reid can be contacted at 312-755-4693 or lamarr.reid@pyr-design.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.