Hotel management company Remington Hospitality promotes Ted Peters to senior vice president of beverage and food. With 16 years as a key member of the firm’s growing team, Peters has spearheaded B&F efforts over the past two years, leading to substantial growth across Remington’s properties.
“We’re thrilled to announce Ted Peters’ promotion to senior vice president of beverage & food," Remington Hospitality CEO Sloan Dean said in a statement. “Ted's dedication and leadership, particularly in driving our unique B&F initiatives to new heights, have been instrumental in our company's growth. We look forward to seeing his continued impact in this new role.”
Peters has held leadership roles in food and beverage operations, finance and hospitality leadership. Originally from Connecticut, he became interested in the culinary world during summers spent in small country clubs. He became an executive chef, working at restaurants, hotels and resorts across North America, Europe, and the Caribbean. His resume includes establishments such as The Ritz-Carlton Hotels in Boston and Amelia Island and Rosewood Mansion on Turtle Creek in Dallas. In Europe, he spent time cooking at the Savoy Hotel in London and the Auberge de l’Abbaye in Beaumont En Auge, France.
At Remington Hospitality, Peters held a dual role as vice president of culinary and executive chef at Azurea at One Ocean Resort & Spa in Florida, creating and nurturing multiple high-end restaurants within Remington's portfolio before his promotion to regional food and beverage director, overseeing the Southeast and Midwest regions of the United States. He was then quickly promoted to vice president of B&F in 2022.
Peters serves on the American Hotel & Lodging Association’s F&B committee, helping to provide relevant, trend-forward insight and information on food service matters affecting hotels.