Miramonte Resort & Spa, A Destination Hotel, located in Coachella Valley just outside of Palm Springs, is pleased to announce the appointment of two new members to its executive culinary team: Jeffrey “JC” Converse, C.S.W as Director of Food & Beverage and Paul Hancock as Executive Chef.
Converse joins Miramonte from the Aramark Sports and Entertainment beverage alcohol service and sales program at the Anaheim Convention Center where he served as Beverage Operations Manager. A top-performing food & beverage professional, Converse is credited with combining sales, marketing, and business development expertise to deliver substantial revenue growth in highly competitive markets. He possesses exceptional expertise in strategic concept and menu development while meeting the bottom line. In his new role at Miramonte, Converse will oversee the food and beverage operations at the resort and ensure the culinary offerings meet and exceed guests’ needs. Converse will focus on increasing revenue and maximizing the financial performance of the department while also maintaining employee and guest satisfaction.
Serving most recently as Assistant Director of Culinary Experiences at The Camby, A Destination Hotel, in Phoenix, AZ, Executive Chef Paul Hancock has been brought on board to oversee all culinary operations for the 11-acre property. Having spent more than a decade working in hotel kitchens around the country, Chef Hancock has held positions such as Executive Sous Chef at the Diplomat Country Club, Resort & Spa in Hollywood, FL, Executive Chef Consultant at Temecula Creek Inn in Temecula, CA, as well as a chef apprenticeship with L’auberge de l’Erdian in Veyier Du Lac, France. In his new role as executive chef at Miramonte, Chef Hancock will oversee all daily kitchen operations and menus ensuring the highest standard of culinary excellence and the use of seasonal, locally-sourced ingredients.
“JC and Paul are a dynamic addition to the team and are going to raise the bar on culinary experiences here in Coachella Valley,” said General Manager Mark Jeffrey. “They’re already hard at work reinventing our offerings and creating the fresh ideas they will bring to Miramonte’s farm-to-fork culinary program. Meanwhile, I’ve had to start putting in extra time at the gym since they’ve’ been here!”
