Mr. DiGuiseppe

Anthony DiGuiseppe

Principal

DiGuiseppe Architect

Anthony J. DiGuiseppe AIA RIBA is President and CEO of DiGuiseppe Architect, an International Hotel and Resort Design firm. He is a Registered Architect and a member of the American Institute of Architects since 1985, as well as a Chartered Member of the Royal Institute of British Architects and serves as a Commissioner for the Historical Preservation Commission in Marbletown, New York. Mr. DiGuiseppe attended the United States Naval Academy for Naval Architecture and Analytical Management; he holds a Bachelor of Science Degree in Architectural Engineering from Pratt Institute and a Bachelor of Architecture from City College of New York.

Mr. DiGuiseppe founded his design firm in 1984 in New York City, and has studios in Boca Raton and Upstate New York. His architecture and interior design work has been published extensively in the United States, the Caribbean and Great Britain. He has spoken at conferences for the hospitality industry; the Lodging Conference in Phoenix, HD in Las Vegas on Spa Design, IMN panels in New York, Miami, and Las Vegas on Condo Hotels, and he has written articles for Hotel Business. He has won numerous furniture design awards including the coveted Roscoe Award and first prize in the Davis Furniture Competition. His entry for the redesign of Piazzale Roma has been exhibited at the Venice Biennale.

His recent hospitality projects include the Exhale Spa at the Loews Miami Beach Hotel, Solita Soho Hotel, Exhale at the Epic Hotel, The Trump Soho Spa, The Carvi Hotel in NYC, The Emerson Resort & Spa, and a Health & Wellness Campus in Los Angeles.

Mr. DiGuiseppe can be contacted at 212-439-9611 or diarcht@msn.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.