RALEIGH, N.C., September 25, 2013?– Officials for Concord Hospitality Enterprises, one of the top-ranked hotel operators in North America, today announced the appointment of Dean Wendel as the company’s new corporate director of food and beverage. Formerly the executive chef/director of food and beverage for Concord’s award-winning Renaissance Raleigh Hotel, Wendel will assume responsibility for the continued evolution of the culinary programs at the company’s 14 full service and 84 select service hotels.
“Few chefs have both a passion for quality food and an effective management style that brings out the best in the operation and its people,” said Nick Kellock, Concord’s chief operating officer. “Dean’s strengths in both of these areas make him the ideal candidate to shepherd Concord’s food and beverage operations, particularly as we continue to grow our full service portfolio.”
Over the course of a 30-year hospitality career, Wendel worked in numerous Ritz Carlton kitchens around the country before moving to Raleigh to open a new property for JQH Hotels in Raleigh’s research triangle. He was the opening executive chef/food and beverage director when Concord opened the Renaissance Raleigh Hotel, which earned Marriott’s hotel of the year award in 2010.
“As the hotel industry continues its rebound, it is essential that hotel dining options reflect the evolving preferences of our guests,” said Wendel. “Every day, we see business travelers asking for simpler, healthy options and dining experiences that are suitable for client hospitality, and leisure travelers, in particular, enjoy sampling the local or even regional cuisine. Meeting and banquet clients are looking for options that will make their events stand out. We’ll be directing our efforts toward locally sourced and inspired creations that are memorable for both transient guests and community-based audiences who look to us to host their business events and special, social occasions.”
Top on Wendel’s list of priorities will be establishing partnerships with local farmers and purveyors to assure ingredient quality and freshness, as well as establish meaningful community engagement.
“Having relationships with local farms not only ensures top quality ingredients and helps emphasize local flavors, but it makes good business sense to support the people and businesses in your own community,” Wendel said.
Wendel noted that elevating service levels along with career prospects will be cornerstones of his operating philosophy.
“I believe that employees who are supported by an executive team that nurtures talent and offers long range career prospects are more committed to serving guests, which ultimately serves the interests of our investors and owners,” Wendel said.
Wendel said he expects to announce an internship program with his Alma Mater, Johnson and Wales, in the coming months, and involve Concord Hospitality’s chefs in First Lady Michelle Obama’s Chefs Move to Schools initiative.