Noble HOuse Appoints Haas Corporate F&B Regional Director
SEATTLE, WA, February 9, 2006. Thomas Haas has been named regional director of food and beverage for Noble House Hotels and Resorts (NHH&R), overseeing food and beverage operations for Western United States properties, including The Edgewater and University Tower Hotel in Seattle, WA; The Portofino Hotel & Yacht Club in Redondo Beach, CA; Paradise Point Resort & Spa in San Diego, CA; and The Inn and Spa at Loretto in Santa Fe, NM.
According to Bob Foster, president of Noble House Hotels & Resorts, Haas is a seasoned hospitality executive who brings more than 25 years of hospitality food and beverage experience to the company. In his new position, Haas will be responsible for developing new service training, new bar concepts and refinement of menu content within the western region properties, along with Paul Sherlock, vice-president of food and beverage. "Thomas is a respected professional with a proven track record in the food and beverage industry, and we are thrilled to have him on board," Foster said.
Haas comes to Noble House following a successful two-year tenure in Arizona, where he was corporate director of food and beverage for Tiburon Hospitality, overseeing three high-end resorts which generated more than $25 million in food and beverage revenues.
He is not new to the Noble House organization. Previously holding the position of vice-president of food and beverage for the company, he successfully developed and executed strategic plans and budgets for 12 hotels generating upwards of $55 million in annual food and beverage revenues. Prior to joining NHH&R, Haas was the operations director for the Fireman Hospitality Group, considered one of the largest restaurant groups in New York City, and was also managing director for FHG's $18-million-grossing Red Eye Grill.
A native of Germany, Haas came to the United States more than 20 years ago after working in some of Europe's top luxury hotels, including The Brenner's Park Hotel in Baden-Baden and the I'Hotel du Roc in Antibe, in the south of France. His extensive experience also encompasses food and beverage management positions at the famed Breakers Hotel in Palm Beach and the exclusive Peninsula Hotel in Beverly Hills.
Haas graduated from the University of Villingen in Germany and from Cornell University in New York with degrees in hospitality management. He is fluent in English, German and French.
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