Appointments & Promotions

The Peninsula New York Appoints Pradeep Raman as Resident Manager

NEW YORK, NY. July 11, 2017 - The Peninsula New York is pleased to announce the appointment of Pradeep Raman as Resident Manager of the Forbes Five Star and AAA Five Diamond property. Pradeep will be responsible for overseeing all operational departments at The Peninsula New York while leading the property in its continued pursuit of the highest quality of service standards and guest satisfaction.

“Pradeep’s dedication and enthusiasm towards maintaining and exceeding five-star standards make him a true asset to our executive team,” says Jonathan Crook, General Manager of The Peninsula New York. “We are very excited to welcome him back into the Peninsula family.”

Pradeep brings 20 years of luxury hotel management experience, most recently serving as Hotel Manager at Montage Beverly Hills, as well as Executive Assistant Manager, Food & Beverage. During this time, he was also appointed team leader in charge of spearheading the opening and launch of The Pendry, San Diego, Montage’s sister brand and the first hotel in the portfolio. Prior to that, he was the opening General Manager for the Hampton’s first Luxury hotel, Topping Rose House in Bridgehampton.

Having also spent seven years on the Food & Beverage team at both The Peninsula Chicago and The Peninsula Hong Kong, Pradeep is no stranger to the high quality of service and standards maintained by the Peninsula hotels worldwide. It was during this time that The Peninsula Chicago’s restaurant was awarded two Michelin stars and the food and beverage offerings, along with The Bar, were named the best in the city.

Furthermore, he has served as Senior Vice President of Fine Dining at the Wynn Las Vegas and General Manager of The Avalon Hotel Beverly Hills. Pradeep has also spent time working with luxury brands such as The Ritz-Carlton Hotel Company in New York, Palm Springs, Istanbul, Kuala Lumpur and St. Louis.

Pradeep is a graduate of Mangalore University in India where he received a Bachelor’s Degree in Hotel Management. He also received a Post Graduate Diploma in Hotel Operations Management from Les Roches International School of Hotel Management in Bluche, Switzerland and completed the Executive Hotel Management Program at Cornell University. In his free time, he enjoys traveling, exploring art and architecture, seeking out new restaurants and supporting the Manchester United Football Club.

About The Peninsula New York

The Peninsula New York is ideally located on Fifth Avenue and 55th Street, in the heart of New York City's most prestigious shopping, cultural, and business neighborhood, in Midtown Manhattan. A 23 story, 1905 landmark building, The Peninsula New York features 235 spacious and luxurious guest rooms and suites, decorated in a classic, contemporary style with art nouveau accents. For additional information on The Peninsula New York, please visit www.peninsula.com/newyork.

About The Hongkong and Shanghai Hotels, Limited (HSH)

Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), The Hongkong and Shanghai Hotels, Limited is the holding company of a Group which is engaged in the ownership, development, and management of prestigious hotels and commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of tourism and leisure, club management and other services. The Peninsula Hotels portfolio comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula Tokyo, The Peninsula Bangkok, The Peninsula Manila, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, and The Peninsula Paris. Projects under development include The Peninsula London and The Peninsula Yangon. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and St. John’s Building in Hong Kong; The Landmark in Ho Chi Minh City, Vietnam; 1-5 Grosvenor Place in London, UK, and 21 avenue Kléber in Paris, France. The clubs and services portfolio of the Group includes The Peak Tram in Hong Kong; Thai Country Club in Bangkok, Thailand; Quail Lodge & Golf Club in Carmel, California; Peninsula Clubs and Consultancy Services, Peninsula Merchandising, and Tai Pan Laundry in Hong Kong.

Contact:
Kimberly Mannino
kimberlymannino@peninsula.com
212-903-3206

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.