Mr. Suomi

Michael Suomi

Principal and Vice President Interior Design

Stonehill & Taylor

Michael Suomi is Principal and VP of Interior Design at Stonehill & Taylor where he leads the firmís interior design practice.

Mr. Suomi has an extensive background in creating unique and high-profile hospitality projects for a long list of clients including Hilton, Hyatt, Marriott, and Disney, as well as a number of independent hotel brands. His approach to design is based on the idea of developing a strong narrative for each project based on its distinct characteristics such as its history, location, and cultural significance. His design vision ensures that a close link to the concept is maintained from initial programming and planning, all the way to the smallest executional detail.

Mr. Suomi leads in the area of social sustainability in design, championing the use of designís purchasing power to create jobs and lift economies. His work for hotels and restaurants has been recognized through various industry awards including the HD Awards and Boutique Design Awards.

Mr. Suomi is the co-founder of Futuregreen Hospitality Forum in partnership with Interior Design Magazine, which brings together hotel brands, designers and manufacturers every year to determine and implement actionable steps for positive impact in the near future. He also serves on the Advisory Board of Radical Innovation, an annual competition that challenges the hotel industry by seeking new ideas in design and operations.

His prior executive experience includes: Rockwell Group - Senior Associate, Studio Design Director; Jordan Mozer and Associates - Director of Architecture; MacEwen + Mr. Suomi - President, Director of Design.

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

Mr. Suomi can be contacted at 212-226-8898 or email@stonehilltaylor.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.