The St. Regis Bal Harbour Resort Appoints Andreas Schatzschneider as New Executive Chef

USA, Bal Harbour, Florida. April 29, 2019

The St. Regis Bal Harbour Resort, a AAA Five-Diamond and Forbes Five-Star resort, today announced the appointment of Andreas Schatzschneider as executive chef. Schatzschneider will oversee all culinary operations including the luxury resort's four distinct dining venues, in addition to Rosé Sundays, the resort's award-wining Sunday Brunch offering. The German chef brings more than 25 years of industry experience with him to The St. Regis Bal Harbour Resort.

"We are thrilled to welcome Chef Schatzschneider's vibrant energy and passion for sophisticated cuisine to our resort," said John Rolfs, General Manager of The St. Regis Bal Harbour. "He has a stellar track record of culinary excellence that spans the globe and his leadership experience will be a wonderful addition to our renowned culinary program. We are confident that our guests will be impressed by what he brings to the table."

Throughout his career, Chef Schatzschneider has served in a number of culinary positions at various high-profile properties in the Ritz-Carlton portfolio, including most recently as executive chef at the Ritz Carlton, Dubai International Financial Center, UAE. Prior to that, he was the executive chef at The Ritz-Carlton, Cancun, executive sous chef at the Ritz-Carlton, Guangzhou, China, and executive chef at Ritz-Carlton, Vienna Austria.

"I am looking forward to sharing my passion for taste and creating culinary memories with The St. Regis Bal Harbour guests," says Chef Schatzschneider. "It's my goal to provide a culinary experience from first sip to last bite that leaves our guests with cherished memories."

Schatzschneider got his culinary start at a small family-owned restaurant in the suburbs of Berlin before later joining The Ritz-Carlton Hotel Company. Fluent in English, German and Spanish, Schatzschneider's broad international experience brings with it a unique and refreshing perspective to The St. Regis Bal Harbour culinary team.

In addition to the resort's four dining venues, Schatzschneider will oversee banquet and catering, creating custom menus for the resort's lavish weddings and exquisite social gatherings.

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in March 2020...

Human Resources: Confronting a Labor Shortage

With the unemployment rate at its lowest level in decades (3.7%), what has always been a perennial problem for human resource professionals - labor shortage - is now reaching acute levels of concern. It is getting harder to find and recruit qualified applicants. Even finding candidates with the skills to succeed in entry-level positions has become an issue. In addition, employee turnover rates remain extremely high in the hotel industry. As a result of these problems, hotel HR managers are having to rethink their recruitment strategies in order to hire the right talent for the right job. First, hotels have been forced to raise their wages and offer other appealing perks, as a way to attract qualified candidates. Secondly, HR managers are reassessing their interviewing techniques, focusing less on the answers they receive to questions and more on observable behavior. Part of this process includes role-playing during the interview, so that the recruiter can gauge how a candidate works through specific problems and interacts with other team members. Additionally, some HR managers are also creating internal talent pools as a way to address labor shortages. Instead of utilizing department resources to find new hires with specific skills for needed positions, hotels are cultivating talent pools internally and preparing their employees to assume leadership roles whenever the time comes. They are also placing greater emphasis on a company culture that is more performance-based, as a way to curb employee turnover, increase employee satisfaction, and assure higher levels of customer service. Finally, recognizing the importance of employee retention as a way to lessen the impact of a tight labor market, some HR managers are instituting generous reward programs in order to retain their top performers. The March Hotel Business Review will explore what some HR professionals are doing to address these and other issues in their departments.