April 16, 2014 (Lake Arrowhead, California) - Lake Arrowhead Resort & Spa, managed by Crescent Hotels & Resorts and part of Marriott International’s exclusive Autograph Collection of upscale independent hotels, has announced the appointment of John Lee as Food & Beverage Director. Drawing on a decade of management experience with hotel-based food and beverage operations throughout Southern California, Lee is responsible for the success of the resort’s distinctive dining experience at the AAA Four Diamond-rated BIN189, as well as in-room dining and banqueting for special events.
Most significantly, Lee will work closely with the Executive Chef to elevate the established “fresh and simple” culinary style. Among signature dishes currently whetting appetites at BIN189 are Quinoa and Portabella Stack with shitake mushroom, toasted walnut and red pepper coulis; Mango and Papaya Salad with baby field greens, candied pecans and honey Dijon dressing; and the “comfort food”-inspired American Kobe Short Rib with goat cheese polenta, spinach, blistered tomatoes and cabernet reduction.
“We’re excited for John to join our team and bring his wide-ranging experience to his new post as Food & Beverage Director at Lake Arrowhead Resort & Spa,” said General Manager Norm Santos. “He will be a great asset in further developing culinary offerings and maintaining the standard of excellence at our dining outlets.”
Lee arrived at Lake Arrowhead Resort & Spa following four years as Food and Beverage Manager at Belamar Hotel in Manhattan Beach, California, where he led front-of-the-house operations for Second Story Restaurant, as well as banquet operations covering 10,000 square feet of meeting space.
Previously, Lee did a turn as an F&B Consultant for Starwood Hotels, working on the opening team for W Boston. He was also Outlet Manager at W Hotel Los Angeles and Banquet Manager and F&B Outlet Manager at Radisson Wilshire Plaza in Los Angeles. Lee got his start in hospitality as Assistant Manager and Front of the House Manager at Hurry Curry of Tokyo in Pasadena, California, back in 2004.
Lee received a Bachelor of Arts degree in Economics from the University of California, San Diego, and went on to earn a Le Cordon Bleu Hospitality and Restaurant Management Certificate from California School of Culinary Arts in Pasadena.