L'Auberge de Sedona Appoints Sean Olmstead General Manager and Franck Desplechin Director of Food & Beverage/Executive Chef

USA, Sedona, Arizona. June 11, 2018

L'Auberge de Sedona, A Destination Hotel,
the Southwest's premier luxury resort, named two hospitality executives
to leadership roles as it continues to refine its star power. Together,
the team is overseeing all aspects of the property's operations and
food and beverage offerings, ensuring the highest quality experiences
for which L'Auberge de Sedona is known for.

Sean Olmstead is a hospitality veteran appointed
general manager of L'Auberge de Sedona where he oversees day-to-day
operations, including guest relations and property development. A native
of Hawaii, Olmstead graduated from the California Culinary Academy and
spent the first years of his career working in restaurants in Honolulu
and San Francisco. In 1998, he started with InterContinental Hotels
Group, working at multiple properties across the country including the
InterContinental Mark Hopkins San Francisco, InterContinental San
Francisco, InterContinental Chicago Magnificent Mile and
InterContinental New York Barclay. Olmstead served in numerous
management and F&B roles during his 20-year career with
InterContinental Hotels Group, at one point managing more than 800 rooms
and multiple departments. His more than 22 years of culinary and
hospitality industry experience and constant hunger for success have led
to him being honored with multiple high-profile awards and accolades
for his excellence in service.  

“Sean's experience and dedication to constant growth and development
are exactly what we were looking for in a general manager for L'Auberge
de Sedona,” said Jeff Toscano, executive vice president of operations
for Destination Hotels. “We're confident that his vision and passion for
the overall guest experience will continue to enhance the luxury resort
experience Arizona travelers have come to know and expect at L'Auberge
de Sedona.”

Adding to the resort's new executive team, seasoned food and beverage professional Franck Desplechin
plays a dual role as L'Auberge de Sedona's director of food and
beverage and executive chef at signature restaurant Cress on Oak Creek -
elevated prix fixe menus incorporating locally sourced, seasonal
ingredients and inspired by the nature of Northern Arizona tied with
French culinary techniques - and ETCH Kitchen & Bar, which serves
elevated casual classics. An internationally acclaimed chef with over 18
years of culinary experience, Desplechin has plated at three
Michelin-starred restaurants in France including Les Barmes de L'ours
Hotel & Spa, L'Atelier and La Ville Blanche. He also held various
F&B and resort leadership roles within the St. Regis brand, working
at properties including The St. Regis Bora Bora Resort, The St. Regis
Princeville Resort in Kauai, Hawaii and most recently, The St. Regis San
Francisco, a Forbes five-star property where Desplechin was the
executive chef.

“We're very excited to bring in someone with Franck's level of expertise and experience cooking in restaurants all around the world,” said Two Roads Hospitality Vice President of Food and Beverage Landy Labadie. “His attention to detail, creativity and passion for high-quality local ingredients coupled with his French culinary techniques complement L'Auberge de Sedona's two distinctive creekside dining experiences.”  

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