• LEMMY COOPER APPOINTED NEW DIRECTOR OF F&B AT THE DUNIWAY

     
    POSTED July 10, 2018
     

The Duniway, located in Portland, Oregon, has announced the appointment of Lemmy Cooper as its Director of Food and Beverage. In his new role, Cooper will ensure detailed execution of the hotel’s food and beverage plans at both the Jackrabbit restaurant as well as Abigail’s Hideaway, the new guest-only rooftop, while focusing on the hotel’s values of creativity, innovation and guest satisfaction. 

Cooper’s 20 years of experience will prove valuable to event planners and guests alike. His past positions include his role working as the General Manager of Red Star Tavern for five years, and serving as the regional director of F&B operations for six years at Kimpton Hotels and Restaurants in Portland, while at the same time overseeing general managers, executive chefs and directors of catering for seven different teams. Through these and other roles he has held in the industry, Cooper demonstrates his strategic leadership abilities.

According to Eric Walters, general manager of The Duniway, Lemmy Cooper has distinguished credentials, leadership, and creative thinking capabilities. “Under his strategic leadership, we are looking forward to continuing to promote a positive food and beverage experience for our guests and Portland locals, pushing innovation, driving profitability and elevating our service," said Walters. Cooper, who is fluent in both English and Spanish with a Bachelor’s Degree in Sociology from the University of Oregon, will provide versatile opportunities for The Duniway and unique experiences for its guests.

After a hiatus, the Washington County Visitors Association is back in the meetings business. Wendy Popkin will be joining the organization as vice president of destinations on November 1, 2021, to lead the organization’s direct group sales efforts to meeting professional, sports, organizers and travel professionals.

“We are extremely excited to have a leader of Wendy’s caliber joining our organization and are confident that she will bring measurable success to our destination,” says Dave Parulo, president and CEO of the WCVA.

 

Michael Grande has been named executive chef at Four Seasons Hotel Seattle, the city’s only Forbes Five-Star property. In this new role, Grande will direct all culinary at the downtown hotel, including catering at the property’s 10,570 square feet of event space, in-room dining for the 147 guest rooms and suites, helming day-to-day operations at signature restaurant Goldfinch Tavern and overseeing seasonal pop-up restaurant and private cabana dining at the outdoor infinity-edge pool.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

1. What are you looking forward to the most in your new role?