Appointments & Promotions

Greenbrier Names VP F&B and Exec Chef

SEPTEMBER 17, 2009 - Casey Lavin and Rich Rosendale, CEC, are the newest additions to The Greenbrier's award-winning hospitality team. Lavin, vice president of food and beverage, joined the resort in late July while Rosendale assumed the position of executive chef on September 14.

"The Greenbrier has an incredible culinary legacy and both Casey and Rich will be instrumental in taking that legacy to the next level," said Michael Gordon, president and managing director of the resort.

Prior to joining The Greenbrier, Lavin served as director of food and beverage for The Sanctuary at Kiawah Island in South Carolina. During his tenure, the resort received both the AAA Five Diamond and Mobil Five Star award and was known as a leader within the industry. Lavin, a graduate of the prestigious Swiss University's Cesar Ritz Hotel School near Geneva, Switzerland, has also served in leadership positions with The Ritz-Carlton Naples Golf Resort, the Movenpick Group in Zurich and the Beau Rivage Hotel.

Recently dubbed as "A New Breed of American Chefs" by Chef Magazine, Chef Rosendale is considered an amalgam of different generations and philosophies from within the industry. The award-winning chef, who has trained in some of the finest kitchens in the world, is also a graduate of The Greenbrier's culinary apprenticeship program. In 2008, Rosendale was the team captain of the USA's ACF Culinary Olympic Team, which earned three gold medals and one silver. Chef Rosendale returns to The Greenbrier where he served as chef de cuisine from 2002 to 2006.

"Casey and Rich each possess the perfect combination of leadership skills, experience and vision. Our guests have high expectations, and with our distinct dining venues, banquets, room service and plans for new restaurants, I can think of no two leaders better able to exceed those expectations," added Gordon.

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Coming Up In The May Online Hotel Business Review


Feature Focus
Hotel Sustainable Development: Responsible Decision-Making for the Near and Long-term
The subject of sustainability has gained considerable momentum in recent years. There has been an increasing awareness among hotel owners and investors regarding the environmental impacts of hotel development and operations, such that sustainability issues have now permeated nearly every aspect of the industry. Despite the lack of clear metrics which makes the issue difficult to quantify, there is a growing consensus about the definition of what sustainability is, and its essential importance in the everyday, decision-making process. Simply put, sustainability seeks to balance financial, social and environmental factors to facilitate responsible business decision-making over the near and long term. How those factors are balanced may differ from company to company, but there are several fundamental issues about which there is little dispute. First, sustainability has become an important factor when customers make a hotel selection. According to a recent TripAdvisor survey, 71% of travelers reported that they planned to choose hotels based on sustainability over the next year. Thus, hotels that are managed and operating sustainably have a considerable advantage over their competitors. Secondly, sustainability can be a profit center. The main emission sources of carbon footprint in the hotel industry are energy, heating and water. Thus, the reduction in consumption of those elements means that both the size of their carbon footprint and their costs go down, so it is a true win-win for both businesses and the environment. These are just some of the issues that will be examined in the May issue of the Hotel Business Review, which will report on how some hotels are integrating sustainability practices into their operations, and how their businesses are benefiting from them.