Davidson names new leaders for hotel, restaurant groups

Sheraton Kauai Coconut Beach Resort
The Sheraton Kauai Coconut Beach Resort in Hawaii is part of the Davidson Resorts division. Photo credit: Davidson Hospitality Group (Davidson Hotels & Resorts)

Davidson Hospitality Group has appointed Paul Eckert as SVP of operations and Todd Stein as corporate executive chef for Davidson Restaurant Group.
“It’s a pivotal time for our company and we are thrilled to welcome these important new additions to the team,” said Pete Sams, Davidson Hospitality Group's COO. “Paul’s experience, leadership, and proven excellence in driving value in each of our operating verticals make him an exceptional choice and fit. Furthermore, Todd’s diverse and expansive global culinary background will undoubtedly elevate and enhance our food and beverage programs, menu guidance and concept development within Davidson Restaurant Group.”

Related article: Davidson reorganizes as Davidson Hospitality Group

Eckert joins the team from Aimbridge Hospitality, where he was VP of operations for three years. He most recently was focused on Aimbridge's Evolution Hospitality, where he oversaw resorts, lifestyle and independent hotels. Previously, Eckert spent nearly three years with White Lodging. Among his assignments, he was the opening dual general manager for Le Meridien Denver Downtown and AC Hotel Denver. Eckert spent 15 years at Omni Hotels & Resorts, culminating as VP of special projects. In that capacity, he oversaw brand standards, provided spa operation leadership and was engaged in the development of several high-profile projects, including The Omni Frisco Hotel, The Omni Louisville Hotel and The Omni Atlanta Braves Hotel. He served as general manager of several Omni Hotels during his tenure, including Omni Amelia Island Plantation Resort, where he oversaw a complete renovation; as well as Omni Scottsdale Resort & Spa at Montelucia, where he elevated resort activation and programming, which led to this property obtaining double digit market index gains. 

Stein recently served as corporate chef at Quartino Ristorante in Chicago, where he led the development of a national rollout of the Italian restaurant as part of Gibsons Restaurant Group. Previously, he was executive chef and partner at B. Hospitality Co., taking the reins at Formento’s, Nonna’s and The Bristol, where he launched new menus. During his career, Stein contributed to a number of restaurants in the Midwest and Chicago, including Cibo Matto, Roof at the Wit Hotel, The Florentine at the JW Marriott and the restaurants of 4 Star Restaurant Group. He was named Best New Chef 2010 by Chicago magazine, was awarded the Best New Restaurant Award from Chicago magazine in 2011 and participated in Iron Chef America versus Bobby Flay.

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