22-Year Industry Veteran Takes the Reins of the Hotel’s Food And Beverage Operations
STEAMBOAT SPRINGS, CO-November 23, 2015-The Steamboat Grand Hotel has hired industry-veteran Scott King as the new food and beverage director for the property in Steamboat Springs, Colorado. King will be responsible for the overall culinary direction and strategies for the hotel.
“Scott is an extremely qualified individual for this position with extensive knowledge that spans hotels, resorts and the leisure industry while understanding what appeals to travelers on the culinary front,” said Michael Lomas, general manager/vice president of the Steamboat Grand Hotel. “With the addition of Scott to our talented team, the culinary future for the hotel is in good hands and set up for success.”
King comes to the Steamboat Grand from Catamount Ranch & Club, a member golf and club resort in Steamboat Springs, where he served as director of food and beverage for the past three years. Prior to Catamount, he held various leadership roles with Starwood Hotels and Resort across North America for over 18 years including operations task force, director of food and beverage, director of operations, senior manager of operation support and executive chef. During his tenure with Starwood, King helped oversee the opening of more than 40 hotels across all nine brands.
A certified Chef de Cuisine through the American Culinary Federation, King, who has a forte for dazzling culinary presentations, has a culinary degree from Johnson and Wales University in Providence, Rhode Island, as well as a Bachelor of Science from Ball State University in Muncie, Indiana. He will start in his new role with the Steamboat Grand on Monday, November 23 and report directly to Lomas.
“Steamboat has been my home since first stepping into the kitchen as an executive chef in 1994,” said King. “I am honored to be offered this opportunity to work with such a talented culinary team such as Executive Chef, Ariel Robey, to ensure the Steamboat Grand is a leader in the industry and a favorite with guests.”
In related news, Christina Gumbiner has been elevated to director of food and beverage for the resort, overseeing all restaurants and food and beverage services across the base area and on the mountain. Gumbiner, who has been with Steamboat for over two decades (working as a certified ski instructor before moving to the food and beverage department), oversaw the highly successful launch of the Four Points Lodge three season ago. She has previously served as manager of Thunderhead Lodge and brings a decade of experience in food and beverage areas as well as the unique ability to smoothly run large operations in remote mountain locations.
Food and beverage manager, Kathy Yeiser has expanded her role and is now responsible for the Steamboat Base Club, base area events, musician and vendor relations, Food and Beverage administrative staff, marketing liaison and social elements such as Open Table. In addition to resort duties, she will gain several items related to Intrawest food and beverage and continue to report to James Snyder, senior vice president of Intrawest food and beverage as well as vice president of resort services for the Steamboat Ski Resort.