Sonoma, CA (PRWEB) March 15, 2008
The Lodge at Sonoma, a Renaissance Resort and Spa, welcomes two exceptional team members to the food and beverage program, Executive Chef Roland Scheller and Director of Food and Beverage Gary Perez. Supporting the award winning Carneros Bistro & Wine Bar along with all banquet and catering services, Scheller and Perez bring international experience and Bay Area expertise to the food and beverage operations at this four-diamond wine country resort property.
Chef Scheller began his passion for culinary arts in Switzerland, where an apprenticeship at Interlaken's Hotel Du Lac lead to a three year chef certification program from the Swiss Department of Education. Continuing to hone his skills and gain international experience, Chef Scheller held a number of chef positions at resorts in Zurich, Colorado, Washington, and Ohio before joining the Marriot family in Oak Brook, Illinois. Chef Scheller spent nearly a decade as Executive Chef at Oak Brook Renaissance and Oak Brook Marriott before opening his own hotel, Francie's Inn outside of Chicago. Scheller's exceptional talent and global influence is an invaluable asset to The Lodge at Sonoma and the property's culinary capabilities for events, weddings, and business conferences.
With a reputation for building four-diamond programs at Bay Area properties, Food & Beverage Director Gary Perez has his sights set on perfecting the operations for all buffet and banquet occasions at The Lodge at Sonoma, CA hotel. Inspired by the love of the hospitality and service industry, Perez was instrumental in launching five California Café restaurants and bringing San Francisco's Hornblower Dining Yachts to industry standards. In addition, Perez can take credit for achieving the first four-diamond award at the prestigious Claremont Resort in Berkeley, CA for their upscale restaurant concept.
Most recently Perez spent time at Arden Hills Resort Club & Spa, a premier property in Sacramento, CA. Under his direction, the resort hosted in excess of 400 weddings a year among many other on-site events. Like Scheller, Perez has excelled in the Marriot Corporation, having held the Director of Food & Beverage position at both the Oakland Marriott Convention Center and at the Renaissance Parc 55 Hotel in San Francisco, overseeing all convention services.
The addition of Perez and Scheller to The Lodge at Sonoma promises to bring a new standard of excellence to an already stellar program, where Chef de Cuisine Janine Falvo, 2007 "Rising Star Chef" from Restaurant Hospitality, has built a loyal following at the award winning wine country restaurant, Carneros Bistro & Wine Bar at The Lodge at Sonoma.
About The Lodge at Sonoma Renaissance Resort & Spa:
Whether a stay at The Lodge at Sonoma is for business or purely pleasure, it is sure to be a luxurious and unforgettable experience. With the comfortable rooms, a variety of unique meeting and conference space, fine dining at Carneros Bistro & Wine Bar and the soothing escape provided by Raindance Spa, a stay or an event at this Northern California spa resort promises to be memorable. For more information on The Lodge at Sonoma or to make a reservation, call 707.935.6600 or visit http://www.marriott.com/hotels/travel/sfols-the-lodge-at-sonoma-renaissance-resort-and-spa/.