Mr. Anderson

Carl Anderson

Director, Food & Beverage

The Modern Honolulu

Carl Anderson is Director of Food and Beverage at The Modern Honolulu on the island of Oahu. Mr. Anderson is responsible for all food and beverage operations, including enhancing the hotel’s on-property dining options, in-room dining, and banquet and catering services alongside Executive Chef Scott Toner. Before joining The Modern Honolulu, Mr. Anderson managed progressive restaurants, outlets and catering concepts in both Chicago and Hawaii.

After graduation from Lewis University with a degree in Business Administration, Mr. Anderson began his professional career in the hospitality industry running small nightclubs and soon found himself at the Hotel Intercontinental Chicago as a Food and Beverage Manager in 1997. At the upscale, 4-star property, Mr. Anderson managed all F&B elements, including each of the hotel’s outlets, menus and entertainment concepts. In 2002, Mr. Anderson accepted the position of Director of Weddings at The Westin Michigan Avenue Chicago hotel.

In 2003, Mr. Anderson was named Senior Sales Manager for Wolfgang Puck Events, where he refined his skills in the marketing and events realm by planning and executing large-scale events. In Wolfgang Puck’s quest to produce Oscar-level events across the country, Mr. Anderson oversaw large-scale Chicago-based events such as Oprah Winfrey’s on-air 50th birthday, the Children’s Memorial Gala, The Steppenwolf Gala, the Butterfly Ball, the star-studded event ‘Roger Ebert Day’ and even Chicago’s most prestigious event, the Millennium Park Opening Gala. From 2005-2012, Mr. Anderson created several Chicago-based boutique restaurant concepts to media acclaim, overseeing all food and beverage direction for Between Boutique Café & Lounge, Sushi House I-II and Usagi Ya.

Mr. Anderson relocated to Hawaii in 2012 and to serve as Department Head of Food and Beverage at Four Seasons Resort Lanai at Manele Bay prior to joining The Modern Honolulu team as Director of F&B in late February 2013.

Mr. Anderson can be contacted at 808-954-7427 or modern@jpublicrelations.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.