WHAT DO YOU DO?
I am the CEO of Belcampo Inc., a family of companies that encompasses Belcampo farms where we humanely raise organic meat; Belcampo Butchery, our humane certified processing facility; Belcampo Meat Co, which runs our Butcher Shops and Restaurants and Belcampo Belize, an award-winning, world-class destination welcoming discerning travelers from around the globe.
DO YOU HAVE A FAVORITE HOTEL IN THE WORLD?
Reserva do Ibitopoca in Minas Gerais, Brazil.
WHY THE HOTEL BUSINESS?
I got into the hotel business via the food industry. I love creating a unique experience for guests via the food they eat - not just in the restaurant, but also in the way it’s grown. So for me, being in the hotel business means building experiences for guests where they get to participate in the creation of amazing, authentic flavors – that might be a cocktail made with an unusual tropical fruit or it might be a day spent on our farm roasting cacao beans and making them into a chocolate bar.
HOTEL ANECDOTE YOU'D LIKE TO SHARE?
One of the things I loved about Reserva do Ibitopoca was waking up in the morning and being served a huge spread of fresh fruits and a pile of these amazing discs of the local Minas Gerais cheese; it was something special and luxurious, while still being authentic to the locale.
BIGGEST CHANGE YOU'VE SEEN IN THE INDUSTRY?
Integrity and authenticity are being valued by our guests more than ever. For example, we get guests asking about our water treatment system; they want to know that our fidelity to our environmental values extends all the way through everything we do. Meeting that consumer and impressing them with our commitment is an exciting challenge and a new challenge.
For today, I have it! When I’m 60, I want to be making cheese.
FAVORITE MINI BAR ITEM OR HOTEL AMENITY?
This is easy…anything local and unique. Even when it’s just local cashews or banana chips in the Caribbean – I don’t want to find all the same brands I have at home in the mini bar.