Mr. Signorelli

John Signorelli

Executive Chef

St. Regis Houston

A native of Colorado, Executive Chef John Signorelli is no stranger to refined cuisine, and arrived eight years ago to lead the talented and successful culinary team at The St. Regis Houston Hotel to interpret his passion for fresh, local and sustainable products with a true regional American influence reflected on The Remington Restaurant’s bespoke menus.

Starting in professional kitchens at a young age of 13, working his way through the ranks, and later graduating with top honors from the Culinary Institute of America has also allowed the distinct opportunity for Chef Signorelli to compete in the prestigious Bocuse d’Or competition as a finalist chef assistant to Certified Master Chef David J. Megenis.

He has held true to his professional career standard of helping lead Forbes 5-Star, AAA 5-Diamond hotels with numerous Certified Master Chefs and Michelin-starred Chefs. These include Certified Master Chef Peter Timmins at The Greenbrier, Anton Brunbauer at The Hyatt Regency Scottsdale, and later honing his knives at some of the finest kitchens with over a decade of experience tenured at The Ritz-Carlton Hotel Company. These luxury properties include two hotel openings with French Master Chef Xavier Salomon in Half Moon Bay, CA., and with 3-Star Michelin Chef Bruno Menard and Aloysius Bokhorst in Osaka, Japan. Also, at The Ritz-Carlton, he has worked along with French Master Chef Bruno Lopez in Marina Del Rey, CA., French Master Chef Frederic Morineau in Sarasota, FL., on task force in Miami, FL., and has also reopened the New Orleans property. Celebrity Chefs who’ve rubbed shoulder-to-shoulder with him on the line include the late Julia Child, Emeril Lagasse, Roland Passot, Hubert Keller, Eric Ripert, Troy Thompson and Presidential Chef Walter Scheib from The White House.

Since 2008, he has expanded his culinary horizons to The St. Regis Houston where Texas’s rich culinary heritage has been an inspiration for the bold direction of his outstanding and award-winning cuisine. Chef Signorelli’s inviting and refined cuisine at The St. Regis Houston has been featured in numerous magazine, photo, radio and TV media events during his current tenure, and continues to be on the forefront leading edge of setting the culinary pace for the region.

Besides enjoying cooking and dining, Chef Signorelli’s personal passions take him traveling frequently to Asia and Europe, mountain climbing, mountain biking and road racing, playing jazz and classical trumpet and piano, photography, speaking Japanese, and most importantly, spending quality family time with his wife, two sons, and their new baby daughter.

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

Mr. Signorelli can be contacted at 713-403-2604 or john.signorelli@stregis.com

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.