Appointments & Promotions

Sirata Beach Resort Names Chris Klocke as General Manager, Dennis Tassler as Executive Chef and Terry Lund as Director of F&B

ST. PETE BEACH, FL. July 27, 2017 – Sirata Beach Resort, a family friendly hotel destination located directly on the Gulf of Mexico’s crystal clear waters, has announced the appointment of Chris Klocke as General Manager, Dennis Tassler as Executive Chef and Terry Lund as Director of Food & Beverage.

With over a decade in the hospitality industry, Klocke is a master of his craft and has worked his way through all operations of a hotel on the East Coast and Midwest regions of the U.S. Chris’ role primarily involves staff and operations management, guest service quality management and ensuring the beach resort and family-friendly guest experience that Sirata has become known for.

A native of Minnesota, Food & Beverage Director Terry Lund specializes in developing and executing restaurant concepts as well as financial and operational management. Lund will lead all food and beverage operations on property including banquets, in-room dining and Sirata’s on-property restaurants.

“Both of our new management appointments will make great assets to our team and will continue positioning Sirata as one of St. Pete Beach’s finest casual resorts, providing a memorable beach destination vacation experience for our guests,” said Cricket Wagner, Director of Sales and Marketing at Sirata Beach Resort.

In his new Executive Chef role, Dennis Tassler will pioneer all dining experiences at the resort. Chef Tassler has had vast experiences all across the U.S. and the Caribbean, giving him over two decades of culinary experience at various Hyatt Regency locations and high profile events. As Executive Chef, Tassler will be responsible for the creation and execution of new menus and will oversee all culinary endeavors at all three Sirata Beach Resort restaurants: Compass Grill, Rum Runners, and the famous Harry’s Beach Bar.

A self-made culinarian, Chef Tassler started experimenting in the kitchen while attending high school. After graduation, he got his feet wet in Boulder, Colorado, where he helped open Zolo Grille restaurant, which was voted Best New Restaurant by various trade publications.

“We are thrilled to announce Dennis Tassler as the Executive Chef at Sirata Beach Resort,” added Wagner. “Chef Tassler’s leadership ability, creativity and culinary skill will help take our menu and dining experience to new heights, making it an unforgettable meal for each and every guest.”

About Sirata Beach Resort

Sirata Beach Resort is a family friendly hotel in St. Petersburg, Florida located on 13 acres of lush tropical landscape. Sitting directly on the crystal clear waters of the Gulf of Mexico and the pristine sugary white sand of St. Pete Beach, Sirata Beach Resort provides comfortable rooms and suites equipped with an array of luxury amenities. Guests can enjoy one of three beachfront pools, two whirlpools, or dine in beachfront style at one of three great dining options available onsite: Compass Grille; Rum Runners Bar & Grille; or Harry’s Beach Bar, a local institution that features live music acts nightly. Sirata Beach Resort’s 30,000 square feet of functional space provides the perfect backdrop for a stunning wedding, an exciting social event, or a seamless business gathering. An experienced catering team and event planning staff take care of all the details. All this and more within a verdant tropical beachfront setting, where you can hear the gentle surf and enjoy stunning sunsets. Sirata Beach Resort is one of St. Pete Beach’s finest casual resorts. For more information, please visit http://www.sirata.com/ or call 855.262.2715.

Bertha Diaz

Coming Up In The November Online Hotel Business Review

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.