Millennium Hotel, Cincinnati, Announces Executive Appointments

Clyde Jeffries Named Director of Sales and Marketing; Carlos Fernandez Selected as Executive Chef

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. October 14, 2008

CINCINNATI, OH, August 17, 2005. The Millennium Hotel, Cincinnati, has announced two executive appointments reflecting its new stature as an 872-room property and the city's flagship hotel for business and leisure travel, meetings and conventions. On August 1, Millennium rebranded the Four Points by Sheraton Cincinnati Downtown, which it already managed, to create a single entity comprised of two towers called the Millennium Hotel, Cincinnati.

Clyde Jeffries, who had been director of corporate, group and transient sales, has been named director of sales and marketing. Carlos Fernandez has also joined the Millennium Hotel, Cincinnati, as executive chef and will oversee the hotel's restaurants and banquet dining services.

Jeffries joined the Millennium Hotel, Cincinnati, in 2001 and was responsible for sales at both the Millennium and Four Points properties. Prior to that he served as business travel sales manager at the Omni Netherland Plaza Hotel, Cincinnati, for almost three years. He also was a sales account manager for the Garfield Suites Hotel. He began his hospitality career in 1994 with a restaurant management position.

Jeffries is a recipient of the Certified Corporate Travel Executive Program (CCTE), the only professional certification program in the business travel industry. He also holds a certification for the Global Leadership Program (GLP) at the prestigious Wharton School of the University of Pennsylvania. The Global Leadership Program is a master's level executive education program developed by the Institute of Business Travel Management (IBTM) in conjunction with The Wharton School. It is the only master's level accredited course offered within the business travel industry, and is designed to build upon National Business Travel Association's Certified Corporate Travel Executive (CCTE) program.

Prior to joining Millennium, Carlos Fernandez held the title of executive chef at the Magnolias of Richmond Restaurant, an upscale 26,000 square foot establishment specializing in steak and seafood, which he opened in 2004. Prior to that Fernandez had served as executive chef at the AAA Four Diamond-rated Marriott's Lincolnshire Resort and Theater where he was responsible for the management of the resort's steak and seafood restaurant, two lounges, the golf course's clubhouse and 40,000 square feet of banquet space.

He also was assistant executive chef at Bally's Paris Hotel in Las Vegas and was involved in the day-to-day management and planning for all restaurant operations with particular focus on the hotel's Buffet at Paris, the Bistro Restaurant and St. Louis Caf'e, which served up to 6,000 guests daily. During his time at the convention center hotel, Fernandez was also responsible for the training and hiring of the hotel's culinary staff.

He began his career in the culinary arts with the Aladdin Resort & Casino in Las Vegas, as assistant executive chef and subsequently became executive chef at the Savoia Restaurant.

He has received various commendations nationwide in Zagat's. He is the recipient of the Best of the Best Award, the Culinary Excellence Silver Medal from the Chicago Chefs of Cuisine Association, The Mobil Star Award as well as other awards for excellence in Las Vegas and Chicago. He also won the Marriott Service Award in 2002.