Philip Kendall, a longtime Hyatt Hotels veteran, has been named vice president of food and beverage for Starwood Hotels & Resorts Worldwide, Inc., one of the world`s most prestigious hotel companies.
With his move to Starwood Hotels & Resorts, Kendall, who most recently served as vice president of food and beverage for Hyatt, is charged with developing the culinary direction and food and beverage programs for Starwood`s brands including Westin Hotels & Resorts and Sheraton Hotels & Resorts. Focused primarily on Starwood`s North American hotel portfolio, Kendall will oversee food and beverage operations and catering for more than 400 hotels and resorts—one of the largest food and beverage operations in the world.
In addition to Sheraton and Westin, Kendall assumes responsibility for such Conde Nast Gold List winners as: The St. Regis Hotels in Aspen, Houston, and Washington, DC; Princeville Resort; The Lodge at Koele; and The Phoenician; as well as food & beverage program oversight for the W Hotels; and Four Points Hotels by Sheraton.
Kendall will also supervise the development of Starwood Hotels & Resorts` restaurant concepts for new hotels in addition to his responsibilities for food & beverage training and retention programs. He will work closely with the members of the Starwood Hotels & Resorts food & beverage team to initiate original and dynamic programs that reflect the company`s quality, product, and food standards.
His arrival at Starwood Hotels & Resorts puts into place a food & beverage industry leader who-in moving from General Manager at the Hyatt Regency Grand Cayman to Vice President of Food & Beverage at Hyatt Hotels Corporation-was nominated for the Hyatt`s prestigious Donald M. Pritzker Award and was the recipient of Food Arts magazine`s “Silver Spoon Award” for sterling food & beverage performance. During his tenure at Hyatt, Kendall also served as resident manager at both the Hyatt Regency Waikiki and the Hyatt Regency Waikoloa. Rising through the ranks of Hyatt, which he joined in 1980, Kendall served in a number of food and beverage positions at a number of hotels including Hyatt Regency Chicago and Hyatt Regency San Francisco.
Comments Glenn Tuckman, Senior Vice President of Staff Operations, “We`re thrilled to have Phil with us at Starwood and are convinced that his expertise will further enhance our commitment to food & beverage. Philip will lead what we believe is the most illustrious food and beverage team in the hotel industry, allowing us to implement some extraordinary programs in the next several years.”
Led by Philip, Starwood`s food and beverage team includes one of America`s most celebrated beverage directors, Master Sommelier Andrea Immer; Sheraton Executive Chef Richard Faeh, who also recently joined Starwood after a long tenure at Hyatt; and Westin Executive Chef Steve Peterson, a veteran of Westin and Hyatt.
Uniting the world`s most celebrated hotels and resorts, Starwood`s brands include Westin Hotels & Resorts; Sheraton Hotels & Resorts; St. Regis Luxury Collection; Four Points Hotels by Sheraton; and W Hotels. With more than 700 hotels in 77 countries, Starwood is one of the leading hotel and leisure companies in the world. Within its hotels, Starwood operates some of the world`s finest restaurants including the Mobil Five Star-rated Lespinasse in New York City, The Jockey Club in Washington, D.C., and Fuller`s in the Sheraton Seattle.
“I am very pleased with the caliber of personnel that I will be working with,” notes Philip. “Our goal clearly will be to enhance and deliver a guest product and an ownership return that is unparalleled in the industry.”