Commodore Perry Estate, Auberge Resorts Collection, a treasured Austin landmark, re-envisioned with modern glamour, is delighted to
announce Jordi Vallѐs Blistin as General Manager. A seasoned hospitality professional with more than 20 years of luxury experience, Vallѐs will oversee all operations for the destination’s celebrated modern retreat.
The picturesque property boasts 54 spacious rooms and suites, including a collection of five signature suites, and offers a residential-style experience brimming with charm. Amenities include several distinct dining and drinking venues, including Lutie’s Garden Restaurant, which has quickly become one of Austin’s hottest new restaurants since opening in April. The estate also boasts a dramatic 50-foot oval swimming pool, an organic urban garden, a state-of-the-art fitness center and rich, experiential programming.
“I am thrilled to join the award-winning team at Commodore Perry Estate, Auberge Resorts Collection, the preeminent luxury escape in Austin,” said Vallѐs. “I look forward to connecting with our beloved guests, members and neighbors at our unique Estate. There is nothing like it in the destination, from the inspired guest experiences to the elevated culinary and beverage programming inspired by Austin’s dining scene.”
Prior to joining Commodore Perry Estate, Vallѐs was General Manager at The Vanderbilt, Auberge Resorts Collection, a former mansion-turned-storied 33-room luxury resort located in downtown Newport, R.I… He also held the title of Resort Manager for Chileno Bay Resort, Auberge Resorts Collection, handling all areas of the property, including the two restaurants, luxury spa, 119 guest rooms and suites, and 82 residences. During his time at the Los Cabos resort, he played a key role in helping the resort obtain a Forbes five-star rating. Prior to his time with Auberge Resorts Collection, Vallѐs held leadership positions at luxury hotels and resorts worldwide, including COMO Parrot Cay in Turks and Caicos, The Ritz Carlton Hotel Company and St. Regis Hotels.
Born and raised in Barcelona, Spain, Vallѐs knew from a young age that food and hospitality would be a part of his life. He always enjoyed cooking and discovering new recipes which ultimately inspired him to continue down the path of culinary training by receiving a Bachelor’s degree in Hotel Management and Restaurant Administration from St. Ignasi in Barcelona, as well as a certification from the Catalonian Association of Sommeliers. After spending several years learning to be a chef in Asia and Europe, working with 3-Michelin star restaurants, followed by Executive Chef roles at various luxury hotel properties in the U.S., he redirected his focus, discovering a passion for the hospitality industry. This pivotal decision led to his return to school to obtain a certificate from the General Managers Program at Cornell University in New York. A veteran hospitality executive with an impressive leadership track record at luxury hotel brands, Vallѐs has the creativity and vision to successfully lead the team at the historic property.
