Ms. Heston

Michelle Heston

Regional Director of Public Relations

Fairmont Hotels & Resorts

Michelle Heston serves as the Regional Director of Public Relations for Fairmont Hotels & Resorts. In this role she oversees the marketing communication and public relations efforts for eight luxury holdings in the western US and Hawaii. In addition to media outreach, advertising and brand communication activities, she is responsible for exploring, cultivating and leveraging cross marketing relationships for the brand. She proudly spearheads Fairmont's regional “green” marketing efforts.

Working with the California Coastal Commission for the past several years, Ms. Heston coordinated Fairmont’s five drop-in cleanup sites across the Golden State (Newport Beach, Santa Monica, San Jose, San Francisco and Sonoma). Annually over 1,000 colleagues of Fairmont accompanied by friends, family members and recruits scour the state’s inland waterways and beaches for litter as part of the annual California Coastal Cleanup Day.

Ms. Heston also mentors hotels in the region to serve as environmental ambassadors in their local communities. Working with each property’s green team she leads the design and implementation of each property’s eco-signature project. These projects include relationships with Heal the Bay, CUESA (Center for Urban Education about Sustainable Agriculture) and the Sonoma Ecology Center in Northern California. Supporting Fairmont’s commitment to sustainable tourism and environmental stewardship, she recently designed and coordinated an impressive fundraising campaign for California’s “Save our Parks” initiative.

She has earned an MBA and regularly lectures in the areas of marketing, public relations, advertising and social media.

Married and a mother of two daughters she and her family currently reside in eco-conscious Marin County, California.

Ms. Heston can be contacted at 707-939-2477 or michelle.heston@fairmont.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.