Part of a successful meeting or event is food and beverage that not only satisfies but impresses attendees. Here are some updates about new hires at hotels and resorts from around Colorado.
Alejandro Cerda is the new director of food and beverage at The Westin Riverfront Resort & Spa Avon, Vail Valley and brings more than 18 years of hospitality experience to the property located near Beaver Creek Resort. Cerda spent the last 5-plus years with Kimpton Hotels & Restaurants, serving as general manager of food and beverage for both Kimpton Hotel Monaco in Pittsburgh and Kimpton Muse Hotel in New York City. Other previous experience includes restaurant management positions at Hyatt Regency Jersey City in New Jersey; Andaz 5th Avenue, a concept by Hyatt in New York; and Grupo Habita hotels in Mexico City.
A native of Mexico who is fluent in English and Spanish, Cerda is a graduate of the School of Tourism and Hospitality Management at the Universidad Iberoamericana in Mexico City and also studied business at Northeastern University in Boston.
Park Hyatt Beaver Creek, located slopeside at Beaver Creek, has hired Santosh Koradi as the property’s new executive chef. In this role, Koradi oversees all food and beverage operations at the hotel, including 8100’ Mountainside Bar & Grill and catering for meetings and events. Born in south India, Koradi’s professional journey has taken him all over the world, which is readily evident when sampling his globally inspired recipes that draw equally from classic fine-dining techniques and innovative street food.
In Boulder, St Julien Hotel & Spa welcomes back Rich Byers as executive chef, leading Jill’s Restaurant & Bistro, where he previously served as executive sous chef. He brings nearly 20 years of culinary experience to the restaurant, which has The Honey Onyx Room to offer private dining for groups of up to 40.
Most recently, Byers served as executive chef at Sage Restaurant Concepts’ The Corner Office + Martini Bar, located at The Curtis in downtown Denver, for nine years. From that experience, he brings a strong understanding of global flavors and team leadership to Jill’s and is developing menus featuring ingredients sourced from local farms, creameries and ranches. After attending the Culinary Institute of America in Hyde Park, New York, Byers helped open Olives at The St. Regis Aspen Resort and later worked as a sous chef at Borgata Hotel Casino & Spa in Atlantic City, New Jersey.