Mr. Haas

Thomas Haas

Vice President of Food & Beverage

Noble House Hotels & Resorts

As vice president of food and beverage for Noble House Hotels & Resorts, Thomas Haas is responsible for the development, personnel management and financial operations for all Noble House food and beverage venues across the United States.

Previous to his position as vice president, Mr. Haas was appointed the corporate F&B regional director for Noble House Hotels & Resorts in 2006, overseeing food and beverage operations for Western United States properties, including The Edgewater and University Tower Hotel in Seattle, WA; The Portofino Hotel & Yacht Club in Redondo Beach, CA; Paradise Point Resort & Spa in San Diego, CA; and The Inn and Spa at Loretto in Santa Fe, NM. In this position, Mr. Haas was responsible for developing new service training, new bar concepts and refinement of menu content within the western properties.

Before joining Noble House in July 2000, Mr. Haas was the managing director of the Fireman Hospitality Group, one of the largest independent restaurant groups in New York City, and was also managing director FHG’s $18 million grossing Red Eye Grill. He has extensive experience in the hospitality and food and beverage industries, and has held executive level positions at properties ranging from The Peninsula Hotel in Beverly Hills and The Breakers in Palm Beach, to Dom Hotel in Limburg, Germany and The Chesterfield Hotel in Palm Beach.

Mr. Haas also worked in management roles at Montezinos Restaurant in Palm Beach and Hotel du Cap, Eden Rock in Cap d’Antibes, France.

A native of Germany, he began his career with a four-year apprenticeship at some of Europe’s top luxury hotels, including Brenner's Park Hotel in Baden-Baden and the l’Hotel du Roc in Antibe, in the south of France. Fluent in English, German and French, Mr. Haas graduated from the University of Villingen in Germany, German College of Hotel Administration and from Cornell University in New York with degrees in Hospitality Management, Economics and Culinary Arts.

Mr. Haas can be contacted at 425-827-8737 or thaas@noblehousehotels.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.