Michael Treanor Appointed Executive Chef of Montage Beverly Hills

USA, Beverly Hills, California. March 18, 2019

Montage Beverly Hills is pleased to announce the appointment of Michael Treanor as executive chef. Drawing upon two decades of culinary experience earned at luxury hotels and restaurants on both coasts, Treanor will oversee all culinary operations for the hotel's wide-ranging dining experiences including The Restaurant, The Bar, The Cafe, and The Rooftop Grill, as well as private and in-room dining.

"Michael is a wonderful addition to our team and an inspired leader in the kitchen," said Colm O'Callaghan, managing director of Montage Beverly Hills. "With his heartfelt appreciation for ingredients and extensive experience in luxury hospitality, we are looking forward to him taking our dining offerings to new levels."

Treanor arrived at Montage Beverly Hills from The Ritz-Carlton Reynolds, Lake Oconee in Greensboro, Ga., where he spent nearly four years as executive sous chef. Previous positions also included chef de cuisine at The Ritz-Carlton, Atlanta; banquet chef at Wolfgang Puck at Hotel Bel-Air, Los Angeles; chef de cuisine at Westin Charlotte, North Carolina; chef de cuisine at The Greenbrier, West Virginia; and sous chef of five-Star, five-diamond Dining Room at The Ritz-Carlton Buckhead, Atlanta. Treanor got his start as a chef de partie with The Ritz-Carlton Hotel Company back in 2003.

Born in Falls Church, Va., and raised in Savannah, Ga., Treanor was inspired to get his start in the kitchen by his sporting youth spent hunting, fishing and hiking in the great outdoors and connecting with food at its various sources along the way. Treanor honed his kitchen skills through three years in The Greenbrier Culinary Apprenticeship Program, earning an Associates degree in culinary arts. In his downtime away from the kitchen, he enjoys cycling, travel and, of course, food - never more so than when sharing it with friends and family, including his wife Suin, his son Taeo, and their English bulldog Mr. Biscuit. After all, he says, "Food brings people together."

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Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.