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: Integrating Practices for the Environment and the Bottom Line
The term “sustainable development” was first coined in 1987. In a report entitled, “Our Common Future,” the Brundtland Commission defined sustainable development as follows: “Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs.” This definition immediately caught on. In the business world, it is sometimes referred to as a triple bottom line – capturing the concept that investments are profitable, good for people and protective of the environment. Within the hotel industry, companies have taken an active role in committing themselves to addressing climate change and sustainability. Hotel operations have realized that environmentally sound practices not only help the environment, but can lead to cost reductions, business expansion, and profit growth as consumers increasingly seek environmentally sustainable products and services. In a recent survey by Deloitte, it was noted that 95% of respondents believe that the hotel industry should be undertaking “green” initiatives. Additionally, 38% of respondents said they made efforts to identify “green” hotels before traveling, and 40% said they would be willing to pay a premium for the privilege. These results suggest that consumers want and expect sustainability in their travel plans. In response to these trends, many hotel companies and on-line travel agencies have even begun offering their consumers an opportunity to purchase carbon offsets to reduce the environmental impact of their trips. The May issue of the Hotel Business Review will document how some leading hotels are integrating sustainability practices into their hotels and how their operations, consumers and the environment are profiting from them.