Mr. Fistrovich

George Fistrovich

Executive Chef

The Ritz Carlton Naples, Southwest Florida

Chef Fistrovich leads more than 100 culinary professionals and oversees all food and beverage operations and culinary services for the ten dining experiences and group banquets at The Ritz-Carlton, Naples and The Ritz-Carlton Golf Resort, Naples, both located on Southwest Florida’s Paradise Coast. In recognition of his outstanding accomplishments and culinary passion, Chef Fistrovich was honored by The Ritz-Carlton Hotel Company in 2012 with the Award for Culinary Excellence and named Chef of the Year for the Americas.

Chef Fistrovich has more than 21 years of culinary experience, and most recently served as executive chef at The Ritz-Carlton, Key Biscayne where he directed the resort’s three full-service restaurants, exclusive Rum Bar and more than 80 culinary professionals.

His additional experiences in the culinary arts come from his role as executive chef for a number of leading hotels and restaurants from around the world, including The Kerry Centre (Beijing); Harrods (London); The Royal Towers at Atlantis (Paradise Island, Bahamas); The Marina-Mandarin Hotel (Singapore); and The Hayman Island Resort (Great Barrier Reef, Australia).

Chef Fistrovich has also completed a number of advanced culinary learning extensions in venues throughout France, Singapore, London, China, Australia, the Bahamas and Washington, D.C.—as well as core training experiences in the kitchens of New York City’s famed Tavern on the Green, Chicago’s L’Escargot on Michigan, and the renowned Jean-Louis at Watergate in Washington, D.C.

After studying at Chicago’s Washburne Culinary Institute, Chef Fistrovich expanded his education to include advanced curricula at the Culinary Institute of America, International Pastry Arts Center, and Carma Ltd. in Dübendorf, Germany.

Mr. Fistrovich can be contacted at

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.