Mr. Clarke

Troy Clarke

Food & Beverage Director

Royal Sonesta Hotel Boston

Troy Clarke is passionate about food and beverage. He recently joined the Royal Sonesta Hotel Boston as Director of Food & Beverage. In this role, he oversees all food and beverage operations at the hotel, including the hotel’s extensive banquet operation for conferences, weddings and social events; ArtBar Restaurant & Patio; the culinary team, the pastry shop, the beverage team, mini-bar, and in-room dining for the property. The Royal Sonesta Hotel Boston features 22,000 square feet of flexible meeting space and 400 luxurious guest rooms at its location on the banks of the Charles River in Cambridge.

On a day to day basis, Mr. Clarke manages budgets, forecasting, menu development, payroll, creative direction and operational opportunities for an $8.4 million operation for Sonesta. This gives him plenty of opportunity to use his strong leadership, innovation and quality control skills. His strategic thinking has made him a leader in hospitality food and beverage, always seeking new trends to share with his team to aide in their growth and development, as well as showing how important knowing who and what you are is to the continued success of your establishment.

Mr. Clarke has over 17 years experience in food and beverage with prior management roles at Loews Miami Beach, the Pfister Hotel, Hilton Milwaukee City Center, Ritz-Carlton Grand Cayman, Ritz-Carlton Boston and the Westin Copley Place Boston. Through the years he has worked in all aspects of food and beverage, from washing dishes, waiting tables through banquet manager and outlets manager. In each position he found the opportunity to continue with his education as a sommelier – a personal passion through the years.

Mr. Clarke is active in several professional organizations, including membership in the Society of Wine Educators, the United States Bartenders Guild, Guild of Sommeliers, American Sommelier, and is also a Hotel F&B Council Member. He is a candidate for Best Sommelier in America 2011.

Mr. Clarke can be contacted at 617-806-4301 or tclarke@sonesta-boston.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.