Appointments & Promotions

Lido Beach Resort Appoints Michael Desorcie as Executive Chef

New Executive Chef brings 12 years of experience to one of Sarasota's top resorts

SARASOTA, FL. December 26, 2016 — Located along the pristine Gulf of Mexico coast in Lido Key, Lido Beach Resort is pleased to announce the appointment of Michael Desorcie as the new Executive Chef. Desorcie brings 12 years of experience to the property’s culinary team, and as Executive Chef, where he will oversee all culinary activity at the resort.

Desorcie hails from New York where he most recently served as the Banquet Chef for the AAA Four Diamond property The Sagamore Resort in Bolton Landing, N.Y. In this role, he was responsible for executing plated and buffet functions for 700+ people, menu planning, training staff and more. Both Lido Beach Resort and The Sagamore are operated by Ocean Properties Hotel Resorts and Affiliates - a hotel management and development company with more than 100 hotels in its portfolio. Earlier in his career, Desorcie was transferred to Lido Beach Resort for two winter seasons where he worked as a Cook and later as a Sous Chef.

“Lido Beach Resort has always held a special place in my heart and I am so happy to be back,” says Desorcie. “The city of Sarasota offers an emerging, inspiring culinary scene and I’m thrilled to introduce that progressive energy to Lido Beach Resort with innovative F&B ideas and offerings.”

The Gulf of Mexico serves as a core influence to Desorcie’s cuisine approach, which focuses on an international fusion of flavors and a health-conscious cooking style. Desorcie plans to incorporate local fish and specialty seafood items on resort menus, and flavors from the islands will play a big role. Beyond the Gulf, Desorcie is looking to Hawaii, Cuba, South America and Jamaica to discover new flavors and ingredients ranging from yams and coconuts to grilled fish, ginger and sesame.

Family is another reason Desorcie moved to Sarasota — it is the hometown of his wife, Lori. The couple moved back to Sarasota together from New York, where Lori also worked at The Sagamore as the Executive Pastry Chef. Now in Sarasota, Lori accepted the position as Executive Pastry Chef at The Resort at Longboat Key Club — a AAA Four Diamond resort also managed by Ocean Properties and the sister property to Lido Beach Resort.

About Lido Beach Resort

Located minutes from the heart of Sarasota on a pristine private beach along Florida’s central west coast, the first thing that captivates guests of Lido Beach Resort is the deep, wide stretch of white sand it sits upon. With 223 rooms ranging from suites to deluxe guest rooms, two beachfront freeform pools, three on-site restaurants and lounges, and a 24-hour fitness center, the resort seems to have found its niche with families, couples looking for romance during iconic sunset strolls, and sun seekers wanting to wake up and walk right out onto the sand. For more information, visit: www.lidobeachresort.com.

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.