Mr. Sheets

Warren Sheets

President

Warren Sheets Design, Inc.

Warren Sheets, the president of San Francisco-based Design, Inc. (WSD) has overseen WSD for nearly 30 years, accruing a diverse portfolio of high-end residential and commercial projects located across the country, including New York, Palm Beach, Chicago, Palm Springs, La Jolla and Beverly Hills.

With decades of experience and training, Sheets has orchestrated many creative successes, earning international recognition and marquee clients – from luxury homes to posh hotels to exclusive private country clubs. A sampling of his company’s completed projects include: San Diego’s Forbes Five-Star, AAA Five Diamond Grand Del Mar Resort and its critically acclaimed signature restaurant, Addison; an historic lodge, as well as a collection of 43 custom homes at Kootenai Estates in Montana; an antique car salon and museum in Florida; The Vintage and The Eldorado Country Clubs in Indian Wells, California and The Grande Colonial, a historic hotel in La Jolla California.

A native of Los Angeles, Mr. Sheets originally stoked his creative spirit while studying theater arts and direction at UCLA, launching a community theater group, and producing and directing musicals. He later earned an associate’s degree in interior design from the Fashion Institute of Design and Merchandising. In 1984, he opened a Los Angeles design studio on Melrose Avenue; and in 1995, moved Warren Sheets Design and its staff to San Francisco. Mr. Sheets is a member of the Institute of Classical Architecture & Classical America, The California Historical Society and San Francisco Coalition for Responsible Growth (SRG).

Mr. Sheets can be contacted at 415-626-2320 or info@warrensheetsdesign.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.