The Mediterranean-inspired The Hotel Zamora, which debuted last summer as St. Pete Beach’s first new hotel in more than 20 years, welcomes Ilija Manevski as Director of Food & Beverage. In his role, Manevski will oversee daily operations of the hotel’s food and beverage division, including Castile Restaurant, named one of Tampa Bay Times’ “Top 50 Restaurants” for 2015.
Manevski brings more than 21 years of hospitality industry experience to The Hotel Zamora, adding a whole new level of dining, room service and wine knowledge to the St. Pete Beach community. Having worked in some of the finest venues in Chicago and northeast Florida, Manevski elevates dining to an art form, where service, atmosphere, food and wine intermingle to form a feast for all the senses.
“Joining a hospitality concept as progressive and fresh as The Hotel Zamora is a very exciting career move,” said Manevski. “Every day brings an opportunity to be creative, and I hope that my vision, experience and passion for this industry will inspire our culinary team to create memorable experiences for all guests and friends who dine with us.”
Manevski began his career at 20 years old as one of the youngest managers on Celebrity Cruises and Silversea Cruises. He moved to Chicago in 2002 to work for some of the city’s finest hotels, including The Peninsula Chicago, The Conrad Chicago and Hyatt Regency Chicago. His passion for the food industry brought him to the Sunshine State, where he was Restaurant General Manager at Salt Restaurant, the only AAA Five Diamond restaurant in Florida, and Hotel Wine Director at The Ritz-Carlton, Amelia Island.
At The Hotel Zamora, Manevski will ensure consistent freshness, quality and bold flavors across all food and beverage offerings, working closely with Executive Chef Ted Dorsey and local purveyors on the ongoing development of the restaurant’s award-winning, seafood-driven menu of Gulf Coast inspired favorites.
Manevski is a Certified Sommelier by the Court of Master Sommeliers, and currently earning his Level III Advanced Certification. A native European – half Italian, half Macedonian – he was intrigued by farmer’s markets, freshly baked breads and delicious home cooking from a young age, while his exposure to restaurants and wines from all over the world continues to inspire his curiosity towards the latest culinary trends.
