Nancy Paliani Appointed DoF&B La Torretta Lake Resort & Spa

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. January 06, 2010

January 05, 2010 - Nancy Paliani, a hospitality industry veteran with 25 years of experience in the upscale sector, has joined La Torretta Lake Resort & Spa as director of food & beverage. In this capacity, she will oversee culinary operations for the $130-million, 445-room luxury waterfront destination which features a dedicated 70,000-square-foot conference and events center plus a myriad of lounge and indoor/outdoor dining options, including the acclaimed Chez Roux, a signature fine dining experience from London-based Master Chef Albert Roux. Located an hour north of downtown Houston on the shores of 22,000-acre Lake Conroe, La Torretta Lake Resort & Spa debuted in spring 2009 and is operated by Noble House Hotels & Resorts.

Prior to joining La Torretta Lake Resort & Spa, Paliani was employed by The Ritz-Carlton Hotels & Resorts as the EAM food & beverage at The Ritz-Carlton, Palm Beach in Florida; The Ritz Carlton, Ranch Mirage in California, where she served on the pre-opening team and worked with The Patina Group on six food and beverage outlets; and The Ritz-Carlton, St. Thomas in the U.S. British Virgin Islands, where she oversaw a $60-million renovation of guest rooms and outlet concept changes. While with the company she was also a food and beverage trainer who supported the pre-opening of The Ritz-Carlton, Westchester in New York and the re-openings of The Ritz-Carlton, Kapalua in Hawaii and The Ritz-Carlton, Sanya in China.

From 2003 until 2005, Paliani served as the food & beverage director for La Costa Resort and Spa in San Diego, CA. During her employment, revenues increased by 72%, and she was involved in a complex, two-year property renovation. Before that, she was director of banquet operations and assistant food & beverage director of the Grand Wailea Resort, a Waldorf Astoria Collection property in Maui, HI, with 775 guestrooms, spa and 70,000 square feet of indoor/outdoor meeting and function space. From 1999 until 2001, Paliani was the opening food and beverage director of the Loews Philadelphia Hotel, a landmark convention hotel in Pennsylvania.

Paliani began her career in hospitality with Hyatt Hotels and Resorts in Flint, MI, as a restaurant manager and remained with the company for nearly 15 years, departing in 1999 as the food and beverage director at the Hyatt Regency Irvine in California. Additional positions held with the company included: assistant director of food and beverage and room service manager at the Hyatt Regency Gainey Ranch in Scottsdale, AZ; assistant director of food and beverage at the Hyatt Regency San Diego; assistant director of food and beverage at the Hyatt Regency Beaver Creek in Colorado; assistant director of food and beverage at the Hyatt Regency San Francisco; and food and beverage director at the Hyatt Regency Alicante in Anaheim, CA.

Paliani also supported the pre-opening of the Hyatt Regency Valencia in California as a team trainer and served on task forces for the Grand Hyatt Union Square in San Francisco and the Hyatt Regency Albuquerque in New Mexico.