Banerjee has 18 years of experience working with global hotel brands including his previous employer, Banyan Tree Hotels & Resorts, where he was Corporate Director of Revenue Management and Distribution.
Patrick Mullinix, group President of Signature Inn, appointed to BLLA Advisory Board
Founded in 2009, BLLA is the voice of the world’s boutique and lifestyle hotels.
Beverly Fox-Crismond appointed as Director of Spas with Remington Hotels
Fox-Crismond will lead all spas in the hotel collection, including training and developing the spa teams, creating and implementing business processes, and executing new spa openings.
James Lintelmann appointed Executive Chef for soon-to-open Conrad Chicago
Chef Lintelmann has spent the majority of his culinary career in Chicago including Charlie Trotter’s, The Lobby, and Boka.
Kraig Pomrenke Returns to JQH as General Manager of Sheraton Sioux Falls Hotel
With extensive hospitality experience in Sioux Falls, Pomrenke assumes on-site management of the upscale hotel in the Midwestern United States from former general manager Becky Vealey.
Patrick Leckrone appointed VP of Hotel and Food and Beverage at Scarlet Pearl Casino Resort
He brings over 35 years of experience to the role.
Michael Schmid Appointed General Manager of Park Hyatt Mallorca
Schmid will take over the leadership of Park Hyatt Mallorca as of 22nd June 2016 from John Beveridge, who will retire from his career after 34 years with Hyatt Hotels & Resorts.
Chef Yap Poh Weng appointed Executive Chinese Chef at Conrad Macao’s Dynasty 8 restaurant
Originally from Malaysia, Chef Yap has enjoyed a long culinary career spanning almost 30 years, working for many five-star luxury hotels and restaurants.
Hector Rubio becomes new Director of Catering at Monarch Beach Resort
He brings 15 years of industry experience to his new role where he will oversee catering and conference services for the 400-room luxury property.
Antony Terrone: new Pastry Chef at The Peninsula Paris
Antony Terrone will undertake the task of leading a brigade of 10 pastry chefs at The Peninsula Paris, giving him sole responsibility for the creation of sweet treats at the luxury property.
