Mr. Silvestri

Sebastien Silvestri

Vice President of Food & Beverage

The Venetian

Growing up in the south of France with a French mother and Italian father, Sebastien Silvestri learned both languages fluently and developed an appreciation for food and beverage at an early age from his uncle, a successful restaurateur in the Italian Riviera. Mr. Silvestri attended Esitel in 1993 where he studied culinary arts and hotel management and graduated with honors in 1997 after successfully completing the leadership program.

Mr. Silvestri’s career began at the Lanesborough Hotel in London, England where he served as a restaurant manager. He was then transferred to the United States to become the F&B Manager at The Mansion on Turtle Creek in Dallas where he worked with celebrity chef, Dean Fearing. After a successful four years with Rosewood Hotels, he welcomed his first daughter, Amelie, and relocated with his family to Tahiti in the French Polynesia where he became the Director of F&B at the Orient Express Hotel, Bora Bora Lagoon Resort and Spa.

In 2005, Mr. Silvestri was recruited to open the new spa tower at Bellagio in Las Vegas and served as the General Manager at Sensi. After the birth of his second daughter, Angelique, in 2006, he relocated with his family to Newport Beach, Calif. to become the Director of F&B at The Island Hotel.

Currently, Mr. Silvestri is the Vice President of Food & Beverage at The Venetian and The Palazzo Las Vegas where he oversees the properties’ casino and pool beverage departments, in-suite dining department and refreshment center. He also works with several of the properties’ joint venture partners including celebrity chefs Wolfgang Puck, Emeril Lagasse and Mario Batali.

Mr. Silvestri enjoys spending time with his friends and family, traveling and enjoying a wide array of the world’s best food and wine.

Mr. Silvestri can be contacted at 702-414-4477 or sebastien.silvestri@venetian.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.