Coastal Names Paul Wolman GM of Delta King Riverboat
SACRAMENTO, CA, December 14, 2006. The Delta King's new management company, Coastal Hotel Group, has named Paul Wolman general manager of the historic riverboat. Wolman brings more than 32 years experience in the hospitality industry and will oversee all of the Delta King's operations, including the hotel, Pilothouse Restaurant, banquet facilities and lounge.
Wolman, a fervent yachtsman with extensive experience working in luxury hotels around North America, is the perfect fit to oversee Delta King's operations. Prior to joining the Delta King, Wolman worked for Salish Lodge & Spa just outside Seattle, Washington as food and beverage director. The elegant Salish Lodge & Spa, also under the management of Coastal Hotel Group, was named one of the 500 best hotels in the world and 100 best hotels in North America by Travel & Leisure Magazine. During Wolman's guidance, Conde Nast Magazine named Salish Lodge & Spa as the second best place in North America for its food and beverage program and quality in 2005 (and seventh best place in the world).
Before working at Salish, Wolman was food and beverage director for Hilton Monterey in Monterey, California from August 1997 to April 2001 and had the same job title at the Five- Star Stouffer Hotel Presidente in Mexico City from March 1993 to June 1995. Prior to that, he was the general manager and food and beverage director for the luxurious Bel Age Hotel in West Hollywood, California.
"Paul has tremendous knowledge of the hospitality industry," said Yogi Hutsen, President of Coastal Hotel Group. "What he brings to the table is an in-depth understanding of what works and what doesn't. His experience and skills will certainly help maintain the Delta King as one of the best hotels and restaurants in Sacramento and as a 'must go' destination for Northern California travelers."
Wolman is also an active member of Slow Food U.S.A, which is a nonprofit educational organization dedicated to supporting and celebrating the food traditions of North America. Slow Food U.S.A. advocates food preparation and growth that supports the organic movement, maintaining the purity of breeds of animal, growing heirloom fruits and vegetables, and producing other products that are part of the cultural identify of America. Wolman plans on taking the philosophies advocated by Slow Food U.S.A. and implementing them into the Delta King's Pilothouse Restaurant.
"The area surrounding Sacramento is steeped with farm tradition, heritage and an abundance of food resources," says Wolman. "The Pilothouse Restaurant will tap into the bounty we are surrounded with to ensure the experience at the table is both pleasurable and memorable. You'll be able to see the difference at the table and taste the difference on your plate."
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