Mr. Piraux

Alain Piraux

Director of Food & Beverage

The Peabody Little Rock

In 2011, Alain Piraux was named the director of food and beverage for The Peabody Little Rock. His impressive resumé boasts experience in the food and beverage industry from hotels in Tokyo, Japan and St. Thomas in the U.S. Virgin Islands.

After receiving his degree in management and culinary arts from Ecole of Hotellerie in Paris, France, Mr. Piraux went on to serve as executive assistant manager of food and beverage at four properties of The Ritz-Carlton chain. He served on a task force for The Ritz-Carlton openings in Jamaica, Puerto Rico and China, as well as various U.S. locations. Prior to joining The Peabody family, Mr. Piraux was the executive assistant director of food and beverage at the Hilton Tysons Corner in McLean, Va.

Mr. Piraux's vast experience ranges from executive chef and operation of food and beverage outlets to revenue management, sales and marketing strategies, and facilities renovations.

The Peabody Little Rock is a Four-Star, Four-Diamond, Wine Spectator Award of Excellence property within the portfolio of Peabody Hotel Group. Located in the downtown River Market District, The Peabody Little Rock offers luxury accommodations, fine dining, elegant ballrooms and meeting spaces, and the world famous Peabody ducks. For more information, visit www.peabodylittlerock.com.

Mr. Piraux can be contacted at 501-906-4000 or alain.piraux@peabodylittlerock.com

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.