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 November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.