5 appointments in F&B

The property was appointed a new management team, HEI Hotels & Resorts, and comprehensive renovations are planned for the future of the hotel.
As executive chef of The Brown Palace hotel complex, Rodney Herwerth now oversees culinary operations at both The Brown Palace Hotel and Spa, Autograph Collection and the adjacent Holiday Inn Express Denver Downtown. Photo credit: The Brown Palace Hotel and Spa, Autograph Collection

Five hotels, including two Autograph Collection properties, a Four Seasons Resort and a Ritz-Carlton, have welcomed new food-and-beverage leaders.

The Brown Palace Hotel Complex

The Brown Palace hotel complex in downtown Denver appointed Rodney Herwerth executive chef. In his new role, he will oversee culinary operations at The Brown Palace Hotel and Spa, Autograph Collection and the adjacent Holiday Inn Express Denver Downtown. Herwerth, bringing decades of experience in F&B, most recently spent 10 years as executive chef at Hilton Denver Inverness overseeing food production for its six dining outlets and 60,000 square feet of meeting space. The Brown Palace Hotel and Spa, a more than 125-year-old property, includes 241 guestrooms and suites, six F&B venues and more than 20,000 square feet of meeting space. The 22-story Holiday Inn Express Denver Downtown features 231 guestrooms and 1,287 square feet of meeting space.

The Ritz-Carlton, St. Thomas

In the U.S. Virgin Islands, The Ritz-Carlton St. Thomas named Jose Sanchez executive chef and Carlos Gutierrez director of food and beverage. Sanchez will oversee the resort’s four dining outlets and Gutierrez will lead all F&B operations, including restaurants, bars, catering and banquet operations. Most recently, Sanchez conceptualized, created and developed Tacuba Mexican Restaurant in Osaka, Japan. Gutierrez, who brings more than 20 years of F&B experience—18 from within the hospitality industry—most recently held the role of assistant director of F&B at The Ritz-Carlton, Amelia Island (Fla.). Slated to reopen in December, the resort includes 180 rooms, an infinity pool, meeting and event space and tennis courts.


Like this story? Subscribe to Operations!

Hospitality professionals turn to Operations as their go-to source for breaking news on guest rooms, food & beverage, hospitality trends, management, and more. Sign up today to get news and updates delivered to your inbox daily and read on the go.

Four Seasons Resort and Residences Napa Valley

In Calistoga, Calif., the upcoming 85-guestroom Four Seasons Resort and Residences Napa Valley chose Erik Anderson to lead its Truss Restaurant and Bar as executive chef. Anderson has led several restaurants since beginning his culinary career in 2006, including, most recently, the two-Michelin starred San Francisco restaurant Coi. Opening next year, the property will feature two restaurants, a spa and two outdoor pools.

The Ben, Autograph Collection

Concord Hospitality named Andre Sattler executive chef of its upcoming Miami hotel The Ben, Autograph Collection. Sattler will play a key role in the direction of the ground-floor restaurant Proper Grit and rooftop lounge Spruzzo, both set to open when the 208-room hotel does in January 2020. Most recently, Sattler held the role of executive chef at the Acqualina Resort & Spa, also in Miami. Before that, he worked as executive sous chef for Rosewood Hotels & Resorts and Mandarin Oriental properties.

Suggested Articles

Last week's IHIS presented a lot of food for thought for hoteliers and investors.

CBRE predicts that 89.3 percent of new hotel rooms in 2020 will open in one of the 60 major markets covered by its Hotel Horizons reports.

Construction pipeline hotels were up 17 percent and rooms are up “a remarkable” 28 percent year over year, according to Lodging Econometrics.