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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 November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.