Mr. Van Emmenes

Michael Van Emmenes

Director, Food & Beverage

Landsdowne Resort

Born in South Africa, with a passion for food/beverage, service and travel, Michael Van Emmenes left his country and jumped on cruise ships to travel gain exposure to various cultures, customs and people. He was very fortunate enough to travel through Alaska, the Caribbean, Mexico, and the Mediterranean. All ports of call offering him new insight into various foods, beverages and service levels. Post cruise ships, Mr. Van Emmenes knew the importance of an education and attended the Swiss Hotel Management School in Caux, Switzerland – studying Hotel Management with a specialty in Events.

While attending college he was fortunate enough to land internships at the prestigious Lausanne Palace in Switzerland and then at the One&Only Royal Mirage in Dubai (part of the Kerzner Collection). After graduating Mr. Van Emmenes secured a position at the Hilton Atlanta where he honed his service skills; while working there he had opportunities to travel and assist various sister properties (including opening of the Hilton Fort Lauderdale Beach Resort).

After 3 years in Atlanta Mr. Van Emmenes received a promotion and moved to Chicago where he worked at the historic Palmer House Hilton; assisting the hotel through the $200m renovation of the hotel and creating the hotels new concept restaurant and bar. Mr. Van Emmenes was then asked to join the opening team at the Hilton Orlando Convention Center. The hotel won the Connie Award for best service within the company – an accomplishment he believes is from the execution of hiring the right team for the perfect job.

Mr. Van Emmenes has now settled down in Northern Virginia at Lansdowne Resort as Director of Food and Beverage and hopes to bring his service culture, personality and passion for the industry to his new found home.

Mr. Van Emmenes can be contacted at 703-858-2107 or mvanemmenes@benchmarkmanagement.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. Today’s 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.