Mr. Bottois

Olivier Bottois

Managing Director & COO

The Whiteface Lodge Resort & Spa

Olivier Bottois is managing director and chief operating officer of the 94-suite luxury resort The Whiteface Lodge Resort & Spa in Lake Placid, New York. A seasoned veteran of the hospitality industry with extensive management experience at luxury properties around the world, including 10 years with Four Seasons Hotels and Resorts, Bottois oversees all resort operations and plays a key role in real estate sales and marketing for the private residence club.

Under the stewardship of Bottois, The Whiteface Lodge, the Adirondack region's only luxury resort with a private residence club, has within its first two years of operation been lauded as a Robb Report "Best of the Best" for 2006, has appeared on Conde Nast Traveler's 2006 "Hot List," and has been awarded the AAA Four-Diamond Award in the first year of operation, among other accolades. In addition, the resort has been branded one of The Leading Hotels of the World and was invited to join Virtuoso and The Kiwi Collection.

A native of Normandy, France, Bottois brings a lifetime of luxury hospitality experience to his position: he grew up at the legendary Hotel George V in Paris, where his father was hotel manager. He moved to the United States in the late 1980s and has focused his career in the Lake Placid region since 2002.

Prior to joining The Whiteface Lodge in 2005, Bottois served as chief executive officer and managing director of the JPO Group, where he oversaw the repositioning of Long Island"i? 1/2 s Oheka Castle Hotel as a Small Luxury Hotel of the World. He also served as general manager of the exclusive Lake Placid Lodge, a Relaise and Ch'teaux property that was named one of the top 10 resorts in the world by Departures under Bottois' leadership. During his tenure at Four Seasons, he worked at the Four Seasons Hotel Atlanta from 1997-2000 and at the Four Seasons Hotel Chicago. Bottois also held posts at The Ritz Carlton Hotel Chicago, The Ritz Hotel and the Presidential Palace in Paris, The Connaught in London, The Vier Jahreszeiten in Hamburg and the Peninsula in New York.

Bottios is a graduate of the Ecole de Chambre de Commerce et 'Industrie in Paris and has completed management courses at Cornell University. He served as vice chancellor culinaire of the Atlanta chapter of Chaine des Rotisseurs.

Mr. Bottois can be contacted at 518-523-0520 or o.bottois@thewhitefacelodge.com

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these 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.