Hotel food and beverage professionals share experience, skills and commentary. These hotelier blogs reflect a variety of unique career perspectives and real-life workplace stories, observations and opinions.
Geoffrey M. Sagrans Assistant Director of Materials Management, The Breakers Palm Beach, Florida
Geoffrey M. Sagrans, CFBE, FMP, MCFE, works alongside the director of materials management in the operation of the purchasing, receiving, warehousing, and mailroom operations at this 560-room resort. Geoffrey is also a part-time chef instructor at the Florida Culinary Institute, where he teaches in the bachelor's program.
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GM, Circa 59 Restaurant, Riviera Palm Springs
VP of F&B, Fairmont Hotels & Resorts (Corporate), Toronto, Ontario, Canada
Executive Chef, Wyndham Grand Orlando Resort, Bonnet Creek, Orlando
Chef de Cuisine, Deep Blu Seafood Grille, Wyndham Grand Orlando Resort, Bonnet Creek, Orlando
Director of Culinary, Waldorf Astoria Hotel, New York City
Executive Chef, 14K Restaurant, Hamilton Crowne Plaza, Washington, D.C.
Director of F&B, Sorrento Hotel, Seattle
Director of Catering, Sorrento Hotel, Seattle
Executive Chef, Sorrel River Ranch Resort & Spa, Moab, Utah
Executive Chef Hyatt Regency Atlanta
F&B Manager Hilo Hawaiian Hotel
Executive Chef Hyatt Regency Houston
