Victor’s previous projects have demonstrated his commitment to superior service and cultivating customer loyalty, making him a natural fit for Tarsadia’s vision and culture.
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Newport Beach, Calif. (PRWEB) March 26, 2007
Tarsadia Hotels (http://www.tarsadia.com) welcomes Victor Tiffany as its new Senior Vice President of Concept Development. Tiffany brings extensive industry expertise to Tarsadia to help create the company’s hospitality concepts and programming for its existing portfolio, as well as future endeavors.
As his first project, Tiffany will focus on the development of Hard Rock Hotel San Diego’s dining, bar and entertainment amenities. The Hard Rock Hotel San Diego (HRHSD, http://www.hardrockhotelsd.com), managed by Tarsadia Hotels, will open in fall 2007 at the entrance to the city’s renowned Gaslamp Quarter; boasting an upscale, contemporary design, 420 rooms and suites, Nobu restaurant, sophisticated nightlife created by Rande Gerber, coffee shop, spa, concert venue, 40, 000 square feet of meeting space, retail shops and exceptional customer service.
In joining Tarsadia and HRHSD, some of Tiffany’s past experience comes full-circle. During his 15-year tenure with Myriad Restaurant Group, Tiffany helped open five restaurants for acclaimed chef Nobu Matsuhisa. Next, he will help Tarsadia introduce Nobu at Hard Rock Hotel San Diego. Tiffany was also involved in the opening of the first W Hotel, which included Rande Gerber’s Whiskey Blue, and he will again be in the mix when Gerber opens a lounge and poolside bar at HRHSD.
“Victor has amassed an amazing list of credentials during his career, and we are thrilled that he now brings his creativity and exuberance to Tarsadia,” said Greg Casserly, president of Tarsadia Hotels. “Victor’s previous projects have demonstrated his commitment to superior service and cultivating customer loyalty, making him a natural fit for Tarsadia’s vision and culture.”
Tiffany comes to Tarsadia most recently from Borgata Hotel Casino & Spa in Atlantic City, N.J. There he served as Vice President of Food and Beverage, responsible for the resort’s fine dining, bars, nightlife, and banquet facilities. Leading a staff of 1,500, Tiffany established a Las Vegas-style culinary experience in Atlantic City with such restaurants as Bobby Flay Steak, Wolfgang Puck American Grille and SeaBlue by Michael Mina.
Between his time at Borgata and his years with Myriad, Tiffany oversaw food and beverage operations at the Boca Raton Resort and Club in Florida, where he established Lucca and Bar Luna.
Following his restaurateur father’s footsteps, Tiffany was inspired to attend Cornell University’s School of Hotel Administration. He followed his Cornell studies with further education at the Cordon Bleu in Paris where he studied classical French cooking, leading to an internship at Hotel de Paris in Monte Carlo.
ABOUT TARSADIA HOTELS
Based in Newport Beach, Calif., Tarsadia Hotels is one of the top privately owned hotel investment, development and management companies in the United States. Beginning with a single property, today Tarsadia is recognized as a first-class developer and operator of hospitality-related assets. It currently owns and operates 20 hotel properties throughout Northern and Southern California, Las Vegas, Sedona, Orlando and Charleston, and has another six hotels in development, comprising 6,800 rooms including Hard Rock Hotel San Diego (http://www.hardrockhotelsd.com) which opens fall 2007. For more information about Tarsadia Hotels please visit http://www.tarsadia.com.
J Public Relations
Lynn Kozlowski, VP of Marketing
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