Appointments & Promotions

Philippe Olivier Robles Joins The Resort Collection of Panama City Beach

Company Hires New Resort Executive Chef

Panama City Beach, FL - (April 6, 2010) - The Resort Collection of Panama City Beach announced the hire of Philippe Olivier Robles as their new resort executive chef. In this position, Robles will be responsible for enhancing the food product that is presented to guests, ensuring consistency in food delivery and maintaining the highest standards of food preparation.

“I am aware of the excellent culinary standards by which The Resort Collection has always set itself, and I look forward to adding my own strengths to this qualified team,” said Robles.

Robles, a graduate of Morlass Villas Haute-Vue Culinary School in France, brings more than twenty-five years of experience at highly respected dining establishments. Before joining The Resort Collection, Robles was executive chef for Sandestin Golf and Beach Resort, and, prior to his tenure at that resort, he held the position of chef de cuisine at Criolla’s Restaurant on Highway 30A in Santa Rosa Beach, Florida. Robles’ talent has carried him to positions in France, Switzerland, and Hawaii. Robles has worked for five-star fine dining restaurants such as the Ritz Carlton Hotel in Buckhead, Atlanta and the Ritz Carlton Hotel Maui, Hawaii. In France, the prestigious Restaurant Gerard’s employed Robles’ talent as did Hotel Du Bearn, Restaurant La Marmite, Hotel Du Palais, and Hotel Chiberta. His skills were further honed during his work at Noga Hilton in Geneva, Switzerland.

“We feel privileged to have someone with such refined culinary skill joining our talented team,” said Tom Sparks, general manager for The Resort Collection. “We have always strived to provide delicious, quality food service to our guests, and I feel certain that we will continue to excel in this arena with Philippe in the kitchen.”

About The Resort Collection of Panama City Beach
The Resort Collection of Panama City Beach includes the family-friendly Edgewater Beach & Golf Resort, the intimate Majestic Beach Resort, the new, luxuriously appointed Emerald Beach Resort, the relaxing Long Beach Resort, the exclusive En Soleil, and the distinctive Marina Landing—all properties managed by The Edgewater Beach Resort Management, Inc. They boast more than 1,000 full-service gulf-front suites and golf villas, 90,000 square feet of combined indoor and outdoor meeting space, six Plexicushion tennis courts, an outdoor basketball court, batting cages, 21 luxurious pools, a 9-hole executive golf course and 27 holes of championship golf at the Hombre Golf Club on Northwest Florida’s Gulf Coast. For information on The Resort Collection of Panama City Beach, call 866.203.1164 or visit www.ResortsPCBeach.com.

Contact:
Lisa Burwell
President & Founder
Cornerstone Marketing & Advertising, Inc.
114 Logan Lane, Suite 4
Grayton Beach, FL 32459
850.231.3087, ext. 1
lisa@theideaboutique.com

Michelle Lacewell
Marketing Director
The Resort Collection of Panama City Beach
11212 Front Beach Road
Panama City Beach, FL 32407
850.235.4977
michelle.lacewell@resortspcbeach.com

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.