What types of jobs have you held since you left the CIA?
My first job after graduation was at the Four Seasons Hotel New York where I was food and beverage manager. I was exposed to in-room dining, lobby bar, and restaurant operations. After several promotions, I ultimately became general manager of the 57/57 Restaurant there. Two years later, I went on to Las Vegas where I joined the Wolfgang Puck organization. My career with Wolfgang Puck spanned more than 14 years, during which I held general manager positions at outlets in Las Vegas, NV; Maui, HI; Washington, DC; Singapore; and Los Angeles, CA. My career with Wolfgang opened the door to my work as the executive director of food & beverage for the Marina Bay Sands and vice president of operations at Capella Hotel Group, both located in Singapore.
Describe the work you are doing now.
I’m the global head, vice president, and chief strategist of food and beverage initiatives for Waldorf Astoria Hotel & Resorts, LXR Hotels & Resorts, Conrad Hotels & Resorts, and Canopy by Hilton. I’m thrilled to join Hilton’s Luxury & Lifestyle Group and build on the exciting momentum behind the four brands.
How did the CIA prepare you for your career?
The CIA gave me the foundation and understanding of the business, from the basics to the complex, through both the associate and bachelor’s programs.
Is the CIA known abroad? If so, how is it perceived?
The CIA is known in the industry everywhere I go in the world. The CIA’s campus in Singapore has helped heighten awareness of the college throughout the entire Asian region.